Tips voor de allerlekkerste pulled pork (2024)

FAQs

What is the secret to pulled pork? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes. Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

The best cuts of meat for pulled pork: The best cuts come for the shoulder of the pig, where there is a lot of marbling (internal fat) and collagen-rich connective tissue that respond well to low, slow cooking, yielding moist, juicy meat that is fall-apart tender.

Cumin. Cumin is a favourite in curries, but it also works incredibly well with pork. It is a go-to savoury spice for a reason: its distinct, earthy flavour.

Consider Brining

While a simple brine of water and salt will do the trick, you can also use the brining stage to impart extra flavor with sugar and seasonings.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Add your favorite toppings like sweet pineapple, pickled onions, some cilantro, or a squeeze of lime. Get the Slow Cooker Pulled Pork Tacos recipe.

How do BBQ restaurants keep pulled pork moist? ›

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

The 2:1 ratio uses just enough liquid to make the pork succulent without entering the mushy category. Using too much liquid runs the risk of diminishing the flavors that you've added to the pork.

The low-and-slow method is the cornerstone of excellent pulled pork. This technique involves cooking the pork at a low temperature (typically between 225°F to 250°F) for several hours. This slow cooking process breaks down the tough muscle fibers and connective tissue, resulting in tender, fall-apart meat.

Step 2: Juice it Up

If you have reserved juices then pour that evenly over the top of the pulled pork. I often use these juices when I first serve the meat so it's common to now have any juice left when it's time to reheat.

Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up. Place it in an aluminum pan or on a large foil sheet and add brown sugar and pour honey, cubed butter and more seasoning.