Pulled pork sandwiches are a staple of American barbecue, and for good reason. The tender, juicy meat, the tangy barbecue sauce, and the soft, fluffy bun all come together to create a culinary masterpiece that’s hard to resist. But what makes a truly great pulled pork sandwich? And how can you make one at home? In this article, we’ll take you through the process of making pulled pork sandwiches from start to finish, covering everything from selecting the right cut of meat to assembling the final product.
Choosing the Right Cut of Meat
When it comes to making pulled pork sandwiches, the right cut of meat is essential. You want a cut that’s going to be tender, juicy, and full of flavor. The most popular cuts of meat for pulled pork are the pork shoulder and the pork butt. Both of these cuts are perfect for slow-cooking, which is exactly what you want when making pulled pork.
Pork Shoulder vs. Pork Butt: What’s the Difference?
The pork shoulder and pork butt are often confused with one another, but they’re actually two distinct cuts of meat. The pork shoulder is a leaner cut of meat, taken from the upper portion of the pig’s front leg. It’s a bit more tender than the pork butt, but it can also be slightly drier.
The pork butt, on the other hand, is a fattier cut of meat, taken from the lower portion of the pig’s front leg. It’s got a lot more marbling, which means it’s going to be juicier and more flavorful than the pork shoulder.
Which Cut is Best for Pulled Pork?
So, which cut is best for pulled pork? The answer is the pork butt. The extra fat in the pork butt makes it perfect for slow-cooking, and it’s going to result in a much more tender, juicy final product.
Preparing the Meat
Once you’ve selected your cut of meat, it’s time to start preparing it for cooking. Here are the steps you’ll need to follow:
Trimming the Fat
The first step in preparing your pork butt is to trim the fat. You want to leave a thin layer of fat on the surface of the meat, but you can trim away any excess fat that’s hanging off the sides.
Seasoning the Meat
Next, you’ll want to season the meat. You can use a dry rub or a marinade, depending on your preference. A dry rub is a mixture of spices and herbs that you rub directly onto the surface of the meat. A marinade is a liquid mixture of spices and herbs that you soak the meat in.
Our Favorite Dry Rub Recipe
Here’s a simple dry rub recipe you can use for your pulled pork:
| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 cup |
| Smoked paprika | 2 tablespoons |
| Garlic powder | 1 tablespoon |
| Salt | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Cayenne pepper | 1 teaspoon |
Cooking the Meat
Now that your meat is prepared, it’s time to start cooking it. There are several ways to cook pulled pork, including grilling, roasting, and slow-cooking. We recommend slow-cooking, as it’s the best way to get tender, juicy meat.
Slow-Cooking Methods
There are several slow-cooking methods you can use to cook your pulled pork, including:
- Crock pot: A crock pot is a great way to slow-cook your pulled pork. Simply place the meat in the crock pot, add your favorite barbecue sauce, and cook on low for 8-10 hours.
- Oven: You can also slow-cook your pulled pork in the oven. Simply place the meat in a Dutch oven or a heavy pot with a lid, add your favorite barbecue sauce, and cook at 300°F for 6-8 hours.
- Smoker: If you’ve got a smoker, you can use it to slow-cook your pulled pork. Simply place the meat in the smoker, add your favorite barbecue sauce, and cook at 225°F for 8-10 hours.
Shredding the Meat
Once your meat is cooked, it’s time to shred it. You can use two forks to shred the meat, or you can use a stand mixer with a paddle attachment.
Tips for Shredding the Meat
Here are a few tips for shredding the meat:
- Make sure the meat is cool enough to handle. You don’t want to burn yourself on hot meat.
- Use two forks to shred the meat, working in opposite directions. This will help to break up the fibers and create a tender, juicy texture.
- If you’re using a stand mixer, be careful not to over-shred the meat. You want to create a tender, juicy texture, not a mushy one.
Assembling the Sandwiches
Now that your meat is shredded, it’s time to assemble the sandwiches. Here’s what you’ll need:
Ingredients
- 4 hamburger buns
- 1 cup shredded pulled pork
- 1/4 cup barbecue sauce
- 1/4 cup coleslaw
- 1/4 cup pickles
- 1 tablespoon chopped fresh cilantro
Our Favorite Coleslaw Recipe
Here’s a simple coleslaw recipe you can use for your pulled pork sandwiches:
| Ingredient | Quantity |
|---|---|
| Shredded cabbage | 2 cups |
| Mayonnaise | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
Conclusion
Making pulled pork sandwiches is a bit of a process, but it’s worth it in the end. With the right cut of meat, the right seasonings, and the right cooking method, you can create a truly delicious pulled pork sandwich that’s sure to please even the pickiest of eaters. So next time you’re in the mood for barbecue, give pulled pork sandwiches a try. Your taste buds will thank you.
What is the best type of pork to use for pulled pork?
The best type of pork to use for pulled pork is a boneless pork shoulder or butt. This cut of meat is ideal because it is tender, juicy, and has a good balance of fat and lean meat. The fat content helps to keep the meat moist and flavorful during the cooking process. You can also use a bone-in pork shoulder, but you will need to adjust the cooking time accordingly.
When selecting a pork shoulder, look for one that is at least 2 pounds in weight. This will ensure that you have enough meat for a good-sized batch of pulled pork. You can also choose a larger pork shoulder if you need to feed a crowd. Just keep in mind that a larger pork shoulder will take longer to cook.
How do I prepare the pork shoulder for cooking?
To prepare the pork shoulder for cooking, start by trimming any excess fat from the surface of the meat. This will help the rub penetrate the meat more evenly and prevent the fat from burning during cooking. Next, season the pork shoulder with a dry rub or marinade of your choice. You can use a store-bought rub or create your own using a combination of spices, herbs, and other ingredients.
Once the pork shoulder is seasoned, let it sit at room temperature for about 30 minutes before cooking. This will help the meat cook more evenly and prevent it from becoming tough. You can also let the pork shoulder sit in the refrigerator overnight to allow the seasonings to penetrate the meat more deeply.
What is the best way to cook pulled pork?
The best way to cook pulled pork is low and slow, using a method such as braising or slow cooking. This involves cooking the pork shoulder in a liquid, such as barbecue sauce or stock, over low heat for a long period of time. This method helps to break down the connective tissues in the meat, making it tender and easy to shred.
You can cook pulled pork in a variety of ways, including in a slow cooker, oven, or on a grill. The key is to cook the pork shoulder over low heat for at least 8 hours, or until it is tender and falls apart easily. You can also use a thermometer to check the internal temperature of the meat, which should be at least 190°F.
How do I shred the cooked pork?
To shred the cooked pork, start by letting it cool slightly. This will make it easier to handle and prevent the meat from falling apart. Next, use two forks to pull the meat apart into shreds. You can also use a stand mixer with a paddle attachment or a meat claw to shred the pork more quickly and easily.
As you shred the pork, be sure to remove any excess fat or connective tissue. This will help to create a more tender and flavorful final product. You can also add any additional seasonings or sauces to the shredded pork at this stage, such as barbecue sauce or vinegar.
What are some common mistakes to avoid when making pulled pork?
One common mistake to avoid when making pulled pork is overcooking the meat. This can make the pork dry and tough, rather than tender and juicy. To avoid overcooking, be sure to check the internal temperature of the meat regularly and remove it from the heat as soon as it reaches 190°F.
Another common mistake is not letting the pork shoulder rest before shredding it. This can cause the meat to become tough and difficult to shred. To avoid this, be sure to let the pork shoulder rest for at least 30 minutes before shredding it. You can also let it rest for several hours or overnight to allow the juices to redistribute and the meat to become even more tender.
How do I serve pulled pork?
Pulled pork can be served in a variety of ways, including on a bun, with sides, or as part of a larger dish. One popular way to serve pulled pork is on a bun, topped with barbecue sauce, coleslaw, and pickles. You can also serve it with sides, such as baked beans, cornbread, or collard greens.
Another way to serve pulled pork is as part of a larger dish, such as a pulled pork sandwich or a pulled pork salad. You can also use pulled pork as a topping for nachos, tacos, or baked potatoes. The key is to be creative and experiment with different combinations of ingredients and flavors.
Can I make pulled pork ahead of time?
Yes, you can make pulled pork ahead of time. In fact, pulled pork is often better when it is made ahead of time, as the flavors have a chance to meld together and the meat becomes even more tender. To make pulled pork ahead of time, simply cook the pork shoulder as directed, then let it cool and refrigerate or freeze it until you are ready to serve.
When you are ready to serve, simply reheat the pulled pork in a sauce or liquid of your choice. You can also add additional seasonings or sauces to the pulled pork at this stage, such as barbecue sauce or vinegar. Just be sure to reheat the pulled pork to an internal temperature of at least 165°F to ensure food safety.