There are thousands of different ways to make pulled pork and barbecue sauce to go with it. Everyone you meet who is good at BBQ will tell you that their way is the best and only way to do it.
However, everyone agrees that pulled pork is tasty, and this smoked pulled pork shoulder recipe is no different. It’s perfect for these (almost) summer days, especially now that we’re getting together with family and friends again.
For this the smoked pulled pork, we use either the pork butt or shoulder. You can use either cut, and spite what the name says, pork butt doesn’t come from the pig’s butt. It comes from the area just above the shoulder, behind the neck and before the ribs and loin. The word “butt” comes from loading cheaper pork into barrels called “butts” for transport in colonial times. The actual name of the meat is “Boston Butt.”
For this recipe, you should use either pork butt or shoulder because of the level of fat and the amount of meat. It is important to do this because the fat will melt while the pork cooks and act as a natural baster. This would be equivalent to constantly brushing your meat with bacon fat throughout the entire cooking process. I mean, whatâs not to like about that?.
Other than making sure you have your cut of pork, the rest of the ingredients consist of following:
We season and rub the pork a day ahead of time as the first step in getting it ready to smoke. To get a better idea of how much of each ingredient we are using, we like to season with salt and pepper before the rub. We also add a little salt to the rub when making it but only to amplify the spices.
When seasoning with salt and pepper, you donât want to be stingy. Trust us when we say that you will need more than feels right. Do not be afraid to sprinkle a lot of salt and pepper on the outside of the pork. The salt will go deep into the pork over the next 24 hours, before it is smoked.
After salting and peppering the pork, let it sit at room temperature for 20 minutes. Then, cover it with a lot of the rub. During those 20 minutes, the salt will draw water from inside the pork to the surface. This will give the rub something to stick to when you apply it.
Once again, when applying the rub, donât be afraid to really pack it on. It might seem like a lot, but it’s not so bad when you think about how much is on the outside of the pork.
First and foremost, for this recipe you need a smoker. The pork is unwrapped and left on a tray or rack in the fridge for about six hours before it is smoked. This lets cool air blow over it. The pork will start to get a sticky covering on the outside at this point. This is called the pellicle. The pellicle is important because it gives the smoke something to stick to. This helps the pork get a nice smoke ring and keep its deeply smoky flavor.
When it comes to smoking, there are typically two options to choose between. Charcoal or wood.
We like to use a mix of wood and charcoal because it gives us the best of both worlds. Why not right? The type of wood I use is always either apple, cherry or hickory.
We smoke the pork for three to four hours, checking the heat and smoke levels every thirty minutes. I don’t like my smoked meats to be too smokey, so we finish cooking them in the oven.
If I let the meat smoke for more than three to four hours, it gets too smokey for my taste. My favorite part of a meal is the sides. If the meat is too smoky, that’s all I can taste. That bad boy should stay rolling for 6 to 8 hours while you cook the pork if you like smoke and want all the smoke you can get.
That’s right, 185 F is the right temperature for cooking pork shoulder so that it’s soft. Being careful not to cook it any longer than that is very important if you want the pork to be tender but not so soft that it falls apart. In spite of what most people think, meats that are cooked slowly can be overcooked and become too tender.
Since the meat needs to be between 185 and 190 F when it’s done, we take it out of the oven and let it rest for 20 to 45 minutes so the juices can spread out again. You can strain off the fat and the deep, smokey liquid that runs off the pork in the pan at this point.
For those who want to make their own BBQ sauce, this liquid can be used as a base. If you already have a favorite store-bought BBQ sauce, feel free to whisk this liquid into it. This makes your favorite BBQ sauce turn into a Super Saiyan (for DBZ fans out there, that was my favorite show as a kid). It really is a real game changer.
Once you’ve made the pork into the portions you want, serve it with barbecue sauce on its own or in a sandwich.
In need of some sides? Here are a few to help you celebrate and enjoy the summertime!
Get together with family and friends this summer and enjoy a tender, smokey pulled pork shoulder. For a really great and tasty cookout, serve it with cornbread buns, mac and cheese, pickled cabbage, and asparagus.
Pulled pork is a quintessential BBQ dish that involves cooking pork shoulder or butt low and slow until the meat becomes fall-apart tender. This allows the tough connective tissue to break down into succulent meat that pulls apart easily. But there is often debate around the ideal internal temperature for pulled pork perfection. So can you really pull a pork butt off the smoker at 185°F?
While there are differing opinions, many expert pitmasters agree that yes, it is possible to pull pork at 185°F when cooked properly. However, there are several factors to consider, from the cut and quality of meat to the cooking method and equipment used.
In this comprehensive guide, we’ll cover everything you need to know to pull pork butt at 185°F and achieve optimal texture and flavor Let’s dive in!
Overview of Pork Butt for Pulled Pork
Pork butt, also known as Boston butt or pork shoulder, refers to the upper portion of the front leg/shoulder from the hog. It contains a good amount of fat marbled throughout for moisture, flavor, and tenderness.
This fatty cut of meat is ideal for low and slow cooking methods like smoking, braising, or roasting. The extended cooking time allows the tough collagen in the pork butt to break down into gelatin, becoming succulent and shred-able.
For pulled pork, bone-in pork butt is often preferred, as the bone adds extra flavor. Many recipes call for cooking pork butt or shoulder to 195-205°F internal temp. But given the right conditions, it is possible to pull pork at 185°F.
Is 185°F Safe for Pulled Pork?
First and foremost, food safety should always be the priority. The USDA recommends cooking pork to at least 145°F to eliminate harmful bacteria like salmonella.
However, pulling pork requires further cooking to break down connective tissues. Most chefs recommend 195-205°F for pullability. But food safety experts confirm that 185°F is generally safe, as long it’s held there for an extended period of time.
To ensure any bacteria are killed and the meat pulls properly, it’s critical to monitor temperature and cook the pork butt until completely tender. Tenderness trumps exact temperature.
Factors that Allow Pulling Pork at 185°F
Achieving fork-tender pulled pork at 185°F relies on several key factors:
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Low and slow cooking method – Smoking or roasting using low indirect heat for 8+ hours allows collagen to dissolve slowly.
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High quality, well-marbled meat – Good marbling provides moisture and helps break down connective tissues.
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Bone-in cuts – The bone adds flavor and collagen that enhances tenderness.
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Cooking to tenderness – Don’t rely solely on temp. Check that meat probes and pulls easily.
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Proper resting – Allowing the meat to rest seals in juices and allows collagen to fully relax.
When these conditions are met, it’s completely possible to pull succulent, flavorful pork butt at an internal temp of 185°F. Let’s look closer at how to make it happen.
Step-by-Step Guide to Pulling Pork Butt at 185°F
Follow these tips for tender, pull-apart pork butt at 185°F:
1. Select the Right Cut
Choose a well-marbled, bone-in pork butt or shoulder, ideally 4-8 lbs. Opt for a trusted brand or butcher for high quality.
2. Prepare the Meat
Trim off any excess hard fat. Apply a dry rub at least one hour before cooking (or up to overnight).
3. Set Up Low and Slow Cooking
Use indirect heat from a grill, smoker, or oven at 225-275°F. For wood smoke flavor, try apple, hickory, or cherry wood chips.
4. Monitor Internal Temp
Insert a probe thermometer into the thickest part of the meat, without touching bone. Maintain temperature between 185-205°F.
5. Check for Tenderness
Test doneness by probing with a fork or skewer. The meat should slide in easily when ready.
6. Rest and Pull
Once tender, remove from heat and let rest 30-60 mins. Then pull, shredding meat along the grain into long tender strands.
7. Finish and Serve
Chop shredded meat if desired. Moisten with reserved juices, then serve!
The keys are low and slow cooking, a well-marbled cut, and pulling only once fork tender. With the right conditions, juicy pulled pork can be achieved at 185°F.
Pork Butt Stall at 185°F
A common phenomenon when smoking pork butt is known as “the stall” – where the internal temperature plateaus around 165-185°F. This can last for hours as the collagen breaks down. Patience is key, and pulling immediately at 185°F may result in dry, tough meat.
To help push through the stall, try wrapping the pork or increasing heat slightly. Look for the meat to pass the temp stall and become fork tender before pulling. This ensures luscious texture.
Should You Cook Pork Butt to 205°F?
Cooking pork butt to 205°F is a common recommendation, especially for tougher cuts. At this temp, the collagen has fully melted and connective tissues have completely broken down.
If your meat seems to resist pulling at 185°F, letting it cook longer to 200-205° can help dissolve the collagen more for a super tender final product. Use tenderness as your guide, not just temperature.
That said, for well-marbled cuts and bone-in pork shoulder, 185°F may get you there. Experiment and discover what works best for your meat and setup.
Tips for Maximizing Juiciness
To get the most succulent pulled pork, even at lower temps, follow these moisture-retaining tips:
- Choose fresh, high-quality meat with good marbling
- Apply a salt-based rub which enhances juiciness
- Use a water pan or spritz with apple juice/cider while cooking
- Wrap at stall point to power through (optional)
- Let meat rest before pulling to redistribute juices
- Mix in defatted pan drippings after pulling
Serving Suggestions for 185°F Pulled Pork
Pulled pork cooked properly to 185°F makes for incredible tacos, sandwiches, plates, and beyond. Get creative with serving ideas like:
- Classic BBQ pulled pork sandwiches with coleslaw
- Pulled pork tacos with mango salsa and lime crema
- Pulled pork nachos piled high with all the fixings
- Savory pulled pork mac and cheese or ramen bowls
- Hearty pulled pork shepherd’s pie or pot pie
- Pizza topped with pulled pork, red onion, and barbecue sauce
The possibilities are endless for versatile, flavorful pulled pork made to perfection at 185°F.
At the end of the day, achieving amazing pulled pork is more about mastering technique than hitting a precise temperature. With the right cut, cooking method, monitoring, and resting, you absolutely can pull tender, mouthwatering pork butt at an internal temp of 185°F.
While 205°F is still recommended for most foolproof results, the exact temperature you pull at is a matter of personal preference. Get to know your meat, equipment, and process. Stay patient through any stalls. And always pull based on tenderness, not strictly temperature.
With experimentation and practice, you’ll find the ideal temp that works for your specific pork butt prep – whether that’s 185, 195, or 205°F. The most important guides are taste, texture, and food safety. Now get out there, fire up the smoker, and start honing your pulled pork craft. You’ve got this!
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What Temperature Should I Cook My Pork Butt At
FAQ
Is 185 hot enough for pulled pork?
Is pork safe to eat at 185?
Can you smoke meat at 185 degrees?
Can you eat pulled pork butt at 145 degrees?
The high fat-to-meat ratio is what gives pulled pork its juicy texture and rich flavor. To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well.
What temperature should pulled pork be cooked at?
And much more! The best pulled pork internal temp is 190° F, but you can go as far as 200°F if you have the patience to wait and prefer your meat to be a little more tender. However, it’s crucial that you don’t leave the meat on the grill until it reaches 200 degrees because it will continue cooking after you pull it.
Can you pull a pork butt off a pellet smoker?
You may also pull pork butt off the pellet smoker once it reaches an internal temperature of 195°F since the temperature will continue to rise during resting. After 10 to 15 minutes, check the internal temperature of the pork to ensure it reaches at least 200°F. What Temperature do you Pull a Pork Shoulder Off the Smoker?
How do you know if a pork butt is done?
Make sure to check the internal temperature of your pork butt using an instant-read thermometer to determine when a pork butt is done. Your pork butt will be done when it registers an internal temperature of about 200-205°F. A high internal temperature is necessary for the fat in pork to fully render down and make your meat tender.