Meet your new favourite Pulled Pork recipe. Slow-cooked meat that is soft and falls apart easily. Top with a quick and easy homemade barbecue sauce for the best taste.
If you love Pulled Pork, you need to try this slow cooker version. It’s been tried and tested so many times to make it the best you’ll ever make at home.
You don’t have to do anything with this dish, whether you’re cooking it in the oven or the slow cooker (instructions for the oven are below). Leave it alone to do its thing, before bringing it out to impress your guests.
Pulled pork is a quintessential BBQ dish, prized for its ability to deliver succulent smokey meat that pulls apart into tender shreds. But to take your pulled pork from great to spectacular there’s one debated technique that can make all the difference – draining the juices.
When slow cooking tougher cuts like pork shoulder, plenty of flavorful liquid ends up in your roasting pan or slow cooker From fat to natural meat juices, this liquid gold adds moisture and porky richness. But drain off too much and you risk dried out meat Leave all the juices in and your pulled pork could turn to mush.
So to drain or not to drain? That is the juicy question. In this article, we’ll analyze the pros and cons of draining (or not draining) the juices from pulled pork to help you decide what works best for your needs.
Why Draining Juices Matters
Draining the juices from pulled pork impacts these key factors:
- Moisture – Controls overall juiciness and prevents dry pork. Excess juices can make pork watery.
- Flavor – Concentrates or dilutes the savory pork taste.
- Texture – Affects whether finished pork is tender and shreddable or soggy and mushy.
- Sauce absorption – Too much moisture prevents sauce from properly coating pork.
Proper juice drainage technique allows you to optimize these attributes for sensational pulled pork
The Case for Draining Juices
Here are some potential advantages to draining away juices:
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Prevents sogginess – Getting rid of excess liquid prevents waterlogged pork in sandwiches or on the plate.
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Allows sauce to cling – With less surface moisture, BBQ sauce adheres to pork shreds instead of sliding right off.
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Intensifies pork flavor – Removing diluting juices concentrates the rich, meaty taste.
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Improves texture – Pork has a more substantial, less watery shred with juices drained off.
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Better for storage – Draining makes leftovers less likely to get mushy when reheated later.
When done properly, draining provides the ideal moisture level for peak texture and flavor in your pulled pork.
Reasons to Keep Those Juices
What are the potential benefits of retaining those savory pork cooking juices?
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Preserves moisture – Natural juices keep pork succulent, preventing dryness.
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Adds flavor – Juices are loaded with concentrated, porky goodness.
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Less work – No need to drain, separate fat, or dirty extra dishes!
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Nutritious – Juices contain collagen, minerals, and other beneficial compounds.
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Storage friendly – Leftover juices help keep reheated pork from drying out.
As you can see, keeping the juices also has some compelling advantages, especially for convenience and moisture.
Tips for Draining Pulled Pork
If you want to drain your pulled pork, here are some tips for handling the juices:
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Drain juices into a fat separator to keep flavorful liquid while removing fat.
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Only partially drain to balance moisture; leave some juices for tenderness.
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Reserve drained juices to optionally moisten pork or make gravy. Never waste them!
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Gradually add juices back to leftovers until desired texture is reached.
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For sandwiches, drain well but brush rolls with juices for an extra flavor punch.
With the right techniques, you can drain juices without sacrificing moisture or porky flavor.
Tricks for Keeping Juices In
What if you want to retain those juices while avoiding sogginess? Try these tips:
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Just skim the top layer of fat instead of draining all juices.
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Reduce juices to a glaze consistency before mixing back with pork.
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Thicken juices with cornstarch before combining with shredded pork.
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Let roasted pork rest before adding juices back so they reabsorb.
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For sandwiches, serve extra juices on the side for dipping instead of over the bun.
With a few adjustments, you can keep the juices and still achieve your ideal pulled pork texture.
The Verdict – Drain Most Juices for Best Pulled Pork
In my experience, pulling pork is best when draining off most of the cooking juices while reserving them. Removing excess liquid allows the texture to become shreddable rather than mushy, and concentrates the pork flavor. But retaining those juices lets you add back just enough moisture for succulent, fork-tender meat without becoming waterlogged. This gives you the best of both worlds!
However, the right juice technique depends on your preferences and how you plan to use the pork. Sandwiches may need more drainage than plated pork dishes. Feel free to experiment to find what works for your needs. The most important thing is finding the right balance for your taste.
With smart handling of those flavorful juices, you can take your pulled pork to new levels of smoky, succulent perfection. So grab your BBQ mitts and start perfecting your juice drainage approach. Your next pulled pork masterpiece awaits!
How to make Slow Cooked Pulled Pork
1. Remove the outermost layer of fat from the pork using a sharp knife and coat in the rub. Slow cook either in the oven or slow cooker, according to the recipe instructions.
2. Meanwhile, mix up your sauce in a small bowl.
3. Once cooked, place the pork into a clean bowl. Pour the liquid into a measuring jug to add to the sauce. Shred the pork with two forks.
4. Add the shredded pork back into the slow cooker/oven, pour over the sauce and mix well. Cook on according to the recipe instructions.
In the fridge You can keep leftovers in the fridge for 3 days.
In the freezer This recipe freezes well. Just put it in a container that can go in the freezer when it’s completely cold. It will stay frozen for up to three months. Defrost thoroughly before reheating.
How to reheat Do this either in your microwave, on the hob or in the oven. To keep it from drying out, you may need to cover it in the oven. Also, make sure it’s hot all the way through. It should be hot.
Slow Cooked Pulled Pork Ingredients notes
- This cut of pork is very cheap and tastes best when cooked slowly and shred. You can use a cut of pork with less fat, but the meat won’t be as juicy or tender.
- To make the rub, mix together the garlic granules, sweet smoked paprika, soft dark brown sugar, ground cumin, sea salt, and freshly ground black pepper (see recipe below for exact amounts). Rub the meat with this mixture before cooking.
- To make the sauce: Mix tomato ketchup, dark brown sugar, apple cider vinegar, and mustard powder together (recipe below for exact amounts). Add the sauce to the meat when it’s almost done cooking.
BBQ Bob’s Au Jus Bottle Trick for Brisket & Pork
FAQ
Should pulled pork be submerged in liquid?
What do you do with the juice of a pork shoulder?
Do you add drippings back to pulled pork?
What is the juice that comes out of pork?
Can you make a pulled pork cocktail without realizing it?
Otherwise, you might end up making yourself a pulled pork cocktail without realizing it. When your pulled pork has a charred exterior, it may still taste fine if you mix the crispy bits in with the rest of the meat. However, don’t attempt to salvage the juices.
What to do with leftover pulled pork juice?
Let’s take a look at what to do with leftover pulled pork juice when the barbecue is over. The juices left behind by smoked pork butt or shoulder can bring a multitude of dishes to life. They make superb additions to sauces, soups, stews, chili, and bean cooking liquid. You can even use them to add moisture to mashed potatoes or leftover rice.
Does pulled pork taste charred?
When your pulled pork has a charred exterior, it may still taste fine if you mix the crispy bits in with the rest of the meat. However, don’t attempt to salvage the juices. The residue will have an acrid flavor, which will cast a shadow over any recipe it’s used in.
What cut of pork should I use for pulled pork?
Don’t waste the flavor. The classic and best cut of meat to use for pulled pork is a pork shoulder, which you may also see named at the store as “pork butt” or “Boston butt.” I prefer a boneless pork shoulder roast that has been tied, but you could do a bone-in pork shoulder as well.