The best way to make pulled pork depends on the tools and time you have. Jump down to the recipe card for specific quantities. It's not needed when cooking in a Crockpot. Aluminum Foil - Used to wrap the pork after it reaches 165° F when cooking it in the smoker or oven.Use an instant-read meat thermometer to spot check towards the end of the cook. Probe Thermometer - A remote probe thermometer will let you know when the pork has reached the desired target temperature.Plastic Wrap - Used to cover during the dry brine.Canola Oil - This helps the dry rub stick and is used to sear the pulled pork before using the Crockpot method.Dry Rub - You'll combine the salt with brown sugar, smoked paprika, dark chili powder, black pepper and any other spices or dried aromatics you like.Salt - I like to use Diamond Crystal brand kosher salt and use 1 teaspoon per pound of pork, or use ½ teaspoon of Morton brand kosher salt per pound.Bone-in holds together nicely and cooks more evenly. Pork shoulder is the lower portion of the front shoulder of the pig, while pork butt, aka Boston butt, is the upper portion.īoneless is all meat (you're not paying for bone) and cooks slightly quicker but less evenly. Pork Shoulder/Pork Butt/Boston Butt - Either boneless or bone-in will both work, and 4 to 8 pounds.Sauce It Up - Make a quick and simple homemade sauce that you can combine with the pulled pork and serve on the side.Then keep it covered and warm so it stays juicy. Shred the Pork While It's Still Warm - After a 1-hour rest and right before serving, get shredding.Cook It Low and Slow - The target 203° F internal temperature is the magic number for the perfect melt-in-your-mouth texture we're going for.Choose Your Cooking Method - See the pros and cons below of going with the smoker, slow cooker (aka Crockpot) or in the oven.Dry Brine It Overnight - Season the pork shoulder 24 to 48 hours ahead of time with plenty of kosher salt and a dry rub to give it flavor all the way through.
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