Most Succulent Juicy Best Pulled Pork Ever

Pulled pork is delicious. It’s a classic example of a cheaper cut of meat, cooked at low heat for a long time turns into a succulent classic dish. When cooked properly you don’t need those huge bear claws to pull the pork apart. Can just use a pair of regular forks

We should probably discuss bone in or boneless Boston Butt. My personal preference is bone in, I feel it makes for better pulled pork, it cooks differently from boneless. But as I said it’s a personal preference and the subject of many blog threads. My advice is to try them both and make your own decision

I’ve cooked Boston Butt a few different ways, smoked, on the barbecue, slowly in the oven, always delicious. But now, I’ve found the best way, in the slow cooker! Low maintenance, set the cooker, and just walk away for 5-6 hrs. When you come back and you will have the most succulent pulled pork ever

It all starts the night before. Yes, the day before you plan to cook, pretty much the same as anything you’re going to slow cook or smoke. So, we’ll take the Boston Butt, and cut off the fat cap. If we were going to cook it slowly in the smoker we would leave it on to impart flavor and moisture, but not this time. Then we’ll generously sprinkle with salt and pepper, wrap in plastic wrap and put on a plate. The meat will generate some liquid that may leak through the plastic wrap, put on a plate to catch that so it doesn’t contaminate the fridge. Please read Safe Food Prep practices in the Kitchen to learn more

This will take about 7 hours to cook, and you need to let the meat come to room temp for about an hour before cooking. And the meat will need to rest about an hour after its cooked. Why am I telling you this? Well if you know when you want to eat, you therefore can figure out when to start cooking

Now we have a start time. So remove the meat from the fridge and let sit on the counter for an hour. About 45 mins in, cut the onion into quarters and take the whole cloves of garlic and put them in the bottom of the slow cooker with about 1/2” chicken stock, and turn the cooker on high to pre-warm.

Meanwhile put a frying pan over medium high heat and let get hot. Now we are going to sear the outside of the meat. We’re searing the meat, not to seal the juices in, not to prevent flavor loss, but to create flavor. Searing the meat creates flavor from the caramelization. When you have seared all the sides of the meat, put it on the onions and garlic. Turn the slow cooker on low, put the lid on and walk away

So, now I will tell you the secret to make the most succulent juicy pulled pork. It’s not how long you cook it, it’s the temperature you cook it to. Pork shoulder contains a lot of connective tissue and sinew, because it’s the shoulder of the animal, the muscle is used a lot. If you just cook the meat to temperature and serve it, it would be tough and inedible. This type of meat requires a long slow cook so give you that classic pulled pork that we’re looking for. So the secret is; 195 degrees! Yep, cook it on a low heat till the internal temp is 195 degrees, rest it for 45 mins, then pull it apart and you will have the most succulent juicy best pulled pork ever!!

I mentioned to rest it for 45 mins. So, how do you rest a cut of meat? Well, in this particular case, I would put it on a plate or shallow bowl, there’s going to be juices, so make sure whatever you put it on can contain them, put foil to cover and then lay a towel over the whole thing, and let it sit for 45 mins before you pull it apart. This will also give you the time to prepare the fixings

Speaking of fixings, I would usually serve the pulled pork topped with with coleslaw on buns, barbecue sauce is optional, Collard greens and baked sweet potatoes on the side. So please enjoy