How To Make Pulled Pork - Recipe
How to Make Pulled Pork
Learn how to make Pulled Pork with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Pulled Pork?
Pulled Pork is normally made by smoking or cooking a Boston Butt or Pork Shoulder up to an internal temperature of about 190°. Cooking it up to this temperature breaks down the collagen and connective tissue within the pork and gives you the classic pulled pork texture.
Pork Shoulder or Pork Butt
We are going to do two types today, one we are going to smoke and the other we are going to cook with our Vacmaster SV1 Sous Vide Cooker, for both of these we will be using our new Waltons Automatic Syringe Injector.
For the smoked one we are going to inject it with Soluble Pa’s Black Bull Seasoning and we’ll rub the outside with Smokehouse BBQ Seasoning. A quick note here, when you are choosing a seasoning to inject or marinate meat look for something that contains phosphates, they increase the water holding capacity of your meat so you will have a juicier finished product.
We will dissolve 6.2 oz of the seasoning in 2 quart of water and then inject the Butt with as much as it will hold. If you like a lighter flavored pulled pork then you can inject smaller amounts, its not a cure so feel free to use as much or as little as you want. Once this has been fully injected we will start smoking it. Now, it’s a large thick cut so it is going to take anywhere from 8-10 hours for it to reach the 190°.
For our Sous Vide Pork Butt we are going to inject it with Butter Flavored Seasoning & Marinade and rub the outside with the Texas Style Rump Rub. We will dissolve the seasoning in a quart of water and then we will inject it until we have increased the starting weight by at least 10% or until the Butt will not hold anymore water. Next we are going to vacuum pack it and Sous Vide cook it at 165° for 24 or so hours and then we will see if cooking it at this temperature for this long will still give us that nice pulled pork texture.
Thermal Processing & Smoking
Smoke at 220° until internal temp is 190°
Sous Vide at 165° for 22 hours and then increase to 190° for 2 hours.
If you have cooked your pork long enough and gotten it to the right temperature you should be able to slide the bone out fairly easily and then use something like these Heat Resistant Gloves and just pull it apart by hand. If not you can use Man Claws or a Pork Puller.
So, all in all both were great ways to do pulled pork, the Sous Vide was a little simpler and required no baby sitting of any kind but in general I liked the traditional smoked pulled pork a little bit better.
- Another thing to remember is as you heat up anything under vacuum the gas will expand so you wont have a 100% vacuum
- We intentionally overpumped this so a lot of liquid cooked out during the process, which was fine as it was in the bag so it just cooked it in that liquid.
Watch WaltonsTV: How To Make Pulled Pork
Just re-watched this video again and have a couple questions. You used two different amounts of water for the smoking vs sous vide.
Is there a certain mix rate for the Pa’s per quart of water depending on the method or size of butt?
I’ll be smoking this one. I also read about removing the fat cap before smoking??? Really?
This will be my first attempt using the Pa’s so I didn’t plan on using an outside rub, want to see what the Pa’s taste like or wouldn’t it matter?
@PapaSop No, the reason we used more on the Butter Flavored one is because that is what they seasoning calls for, you dont have to use more, or less water when sous vide cooking. For Pa’s I’d recommend following the instructions and use 6.2 oz in 2 quarts of water.
Never understood removing the fat cap. One of the ones we used in this was over trimmed for my tastes. The fat adds flavor and juiciness!
Good luck and let us know how it turns out. Oh sorry, yeah I don’t think a topical rub willover power the pas taste so Id say feel free to use one!
@PapaSop IMO, Pa’s adds more to the ‘depth’ of flavor rather than an upfront blast of seasoning. I would recommend adding a liberal amount of your favorite rub!
Thanks guys. Appreciate it. Guess sometimes I over think this stuff. Just looking forward to trying the Pa’s after hearing so many good things.
I’m leaving the fat cap on for the same reasons you mentioned.
Also will use a rub I have.
I’ll be on a meat vaca this coming week so will let you know how it goes. Maybe even pics if I remember to take any.
@PapaSop Meat Vacation? My wife has been bothering me to take a vacation for my 40th…I was going to go somewhere nice and sunny with free drinks and take a fishing excursion or two but you have intrigued me with the thought of going somewhere specifically for the meat…
That’s a great idea but my vacation will be in the kitchen and garage. The plan is to do some brats, breakfast sausage, venison sausage and snack sticks and that pulled pork. And probably a steak or two along the way.
@PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!
LOL. After one day of sitting I’d be like, ok, this is boring, lets do something. Perhaps I’ll include an umbrella drink in my next meat pic.
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.