29 thoughts on “Perfect Pulled Pork

    1. I like your style Adam. The lower and slower the better. Unfortunately, I have to compromise with my apartment oven and it’s 200 degree limit (it tends to run a bit hot too, more like 215). *shakes fist* Must buy a smoker… Thanks for stopping by!

        1. Oooh! My mistake. 190 internal temperature huh? And here I thought 170 was on the higher end. I know the new standard for pork is 145, but it still scares me a bit. I’m old school like that. Here’s a New York Times article about the “new” pork safe cooking temp: http://tinyurl.com/44bhzck

  1. I agree with Adam Clark; internal @ 190* is where the connective tissues break down. It takes time to get it there with an external temp of 225* but it’s well worth the wait.
    I do the slow smoke method in a Weber grill. 2 hours per pound at 225*.
    170 is considered medium doneness for pork and it’s perfect for sliced and jucy but for Perfect Pulled Pork it needs more time and more heat.

  2. Noted! Thanks for the input Adam. I will definitely cook my pork longer the next time I make this recipe.

    1. I did a 20 hour burn fro pulled pork last weekend.
      A 7 Lb Boston Butt(bone in)on the smoker for three hours and in the electric roster in a cooking bag for 17 hours @ 225 degrees.
      Results: Perfect! Falling apart with lots of bark due to using plenty of brown sugar in my rub.
      This is not my usual method, I normally just keep it smokin’ on the smoker but a cold rain took control of the heat and I didn’t want it ruined.

      1. Tom, your pork (bark and all) sounds AH-MAZE-ING! I bet it was completely drool-worthy. Sometimes unexpected weather brings out the creativity in us home cooks. I’m glad it turned out and now you know, you can rock your Boston Butt in an electric roaster! 🙂

    1. Steve, cooking bags are a great way to make some juicy pork too! I love how easy cooking bags make cooking pork roasts, pot roasts or even turkey, but for me personally I miss the ‘bark’ that’s created from dry roasting meats. I love those crunchy, smokey bits!

    1. I have had great success with both the picnic shoulder and the butt.
      The Butt seems to have less fat but the Shoulder seems to have better flavor and usually costs less. Get one of each and do them together. It won’t be wasted.

      The only other two secrets are to always get the bone-in cuts and cook at 225 degrees (F) for an hour and a half per pound.
      That’s #Lb.s x 1.25Hr @ 225* F. = perfect for all my fellow BBQ technogeeks.

      Oh yeah, one more “secret”: try to let it sit for five-ten minutes before pulling.
      Best wishes!

      1. These are awesome ‘secret’ tips Tom! Thank you! And ab78, I have tried both and I typically enjoy the results of the shoulder more. As Tom put it, its probably because the shoulder has a bit more fat and flavor. Try to buy bone in if possible for more XTREME (lol) flavor.

  3. I’m making pulled pork for a wedding with 200 guests and super nervous! Thinking about making ahead, at the bottom of your recipe is says: If you wish to use the meat later, wrap the cooked pork in double foil to retain the juices and refrigerate or freeze. Do you wrap the whole roasts in foil and freeze for later or do you shred first? Thanks! 🙂

    1. Hi Julie! How did the wedding roast turn out? I’m sorry for my delayed reply. Your comment didn’t come through my usual channel. To answer your question, even if late, I recommend you wrap the whole roast in foil, before shredding. This should keep things nice and juicy for later.

  4. I agree with Kim, so good! Although with just my family I’ll do a smaller roast next time. But it’s so good, time consuming but well worth it!

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