This pulled pork is easy and tastes great. You can cook it on the stove or in the oven as well.
My favourite pulled pork recipe is both easy and delicious. I feel like it splits the middle of the pulled pork recipes I see around. It doesn’t feature any fancy rubs or require hours in a smoker. On the other hand, it doesn’t just rely on a “bottle of bbq sauce” either.
Even though I called it “Slow Cooker Pulled Pork,” you can make it on the stove or in the oven.
The slow cooker version is the absolute easiest, of course. Simply add all the ingredients and let it cook away. The stove-top and oven versions don’t require much more attention, but they do require the occasional peek. The stove-top and oven versions will taste a little better because the food will have browned in the pan. Pick whichever method suits you at the time.
When it comes to making incredibly delicious pulled pork, it all starts with the right cut of meat Pork shoulder, also known as Boston butt or Boston shoulder roast, is the top choice for its marbling, connective tissue, and collagen content But many pork shoulder roasts come tightly wrapped in string netting which leads to an important question – should you remove the string before cooking pulled pork or leave it on?
There are good arguments on both sides of this pork shoulder string debate. Let’s take an in-depth look at the pros and cons so you can decide whether to snip it or leave it when preparing your next batch of fork-tender, flavorful pulled pork.
Why Pork Shoulders Are Trussed in String
First, it helps to understand why string netting is commonly used for pork shoulder roasts. Here are some of the main reasons:
- Maintains a tidy, uniform shape which looks nice for roasting whole or stuffing
- Holds any fillings or stuffing neatly inside the roast
- Allows for even cooking and prevent shrinking on one side
- Makes the roast easier to rotate and flip during roasting
- Helps contain loose pieces from falling apart during cooking
The snug string wrapping provides structure and support to the roast, especially important for achieving pretty, cylindrical shapes when cooking a stuffed pork shoulder.
The Case for Leaving the String On
Given the benefits above, here are some good reasons you may want to leave the string fully intact while slow cooking or roasting your pork shoulder:
- Helps maintain the overall shape and structure of the roast
- Holds any stuffing or filling neatly in place inside
- Provides a bit of protection from drying out
- Makes it easier to flip and rotate the pork roast in the oven or slow cooker
- Allows for easier slicing and serving of the whole roast after cooking
- Prevents pieces falling apart if cooking roast fully intact
So if your priority is to keep that pork shoulder in one tidy package for serving sliced roast or carving up a stuffed roast, the string can definitely help hold it all together during cooking.
Reasons for Removing the Pork Shoulder String
On the flip side, here are some of the main benefits to taking the time to remove the string from a pork shoulder before cooking pulled pork:
- Allows seasonings, rubs, and marinades to directly contact the meat
- Permits fuller smoke absorption when barbecue smoking
- Enables more even moisture and flavor distribution
- Allows the meat to shrink freely as it cooks without restraint
- Prevents grid-like net marks being imprinted on the exterior
- Makes shredding and pulling the pork easier after cooking
- No need to deal with removing string from cooked pork
Without the barrier of the string, smoke, seasonings, and moisture can fully permeate and penetrate into the pork shoulder.
To Snip or Not to Snip? Key Considerations
So to summarize the string conundrum when prepping pork shoulder roasts:
For pulled pork where the meat gets shredded – Remove string to maximize smoke and flavor absorption.
For roasting whole or carving into slices – Leave string on to maintain shape and structure.
For stuffed roast presentations – Keep string to hold fillings in place neatly.
For oven roasting or slow cooking – Removing string offers more advantages.
For barbecue smoking – Take string off to get the most out of the smoking process.
For food safety – Always discard string after cooking rather than trying to reuse.
Step-By-Step: Removing String from Pork Shoulder
If you choose to remove the string prior to cooking, it only takes a couple minutes. Here is a simple process to follow:
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Place pork shoulder roast on a clean cutting board or work surface.
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Locate the end of the string, tied in a knot.
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Cut through the knot using a sharp knife or kitchen shears.
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Unwrap the string by holding the end and looping it around the roast.
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Pull the string completely free of the meat and discard or save for other kitchen uses.
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Check the roast for any remaining loose bits of string and remove those as well.
And with that, your pork shoulder is ready for all your delicious seasonings and rubs before cooking!
Prepping Pork Shoulder for Maximum Flavor
Once you’ve removed the string, here are some tips for prepping pork shoulder to infuse it with incredible flavor:
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Pat the meat dry thoroughly with paper towels.
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Trim off any large chunks of hard fat on the surface.
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Make shallow cross-hatch cuts through the fat cap to help seasonings penetrate.
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Generously coat all surfaces with your favorite dry rub, herb blend, or seasoning mix.
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Allow to sit at room temperature for 30 minutes before cooking.
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For ideal flavor absorption, refrigerate overnight before cooking.
Taking the time to remove excess fat, score the surface, and let the pork marinate makes a huge difference in the final flavor profile.
Pork Shoulder Cooking Tips for Fork-Tender Perfection
Low and slow cooking is key to transforming tough pork shoulder into fall-apart tender pulled pork. Follow these tips:
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Cook for 8-10 hours on LOW in a slow cooker or crockpot.
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Use a meat thermometer and cook until internal temp reaches 200-205°F.
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For oven roasting, cook covered at 300°F for about 3 hours until very tender.
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Let the pork rest for 30 minutes before shredding to allow juices to absorb.
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Reserve any cooking liquids to moisten and enhance the flavor of the pulled pork.
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Use two forks to shred the pork, discarding excess fat.
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Toss the shredded pork with reserved pan juices, stock, or barbecue sauce.
Taking the pork up to 200-205°F breaks down all that collagen into succulent, mouthwatering meat.
Incredible Sauces and Rubs for Pulled Pork
The right sauce or spice rub can make your pulled pork next-level delicious. Consider these tasty ideas:
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Classic Sweet and Tangy Barbecue Sauce
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Mustard-Based Barbecue Sauce
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North Carolina Vinegar Sauce
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Smoky Chipotle Barbecue Sauce
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Kansas City-Style Thick and Rich Sauce
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Asian Hoisin and Sriracha Glaze
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Jamaican Jerk Spice Dry Rub
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Cajun Blackening Seasoning
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Chili Powder and Lime Dry Rub
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Brown Sugar and Chili Powder Spice Rub
Take your pick of sweet, spicy, herby, tangy, or bold to give your pork shoulder flavor personality.
Serving Up Your Succulent Pulled Pork
Now for the best part – digging into your insanely tender and juicy pulled pork! Here are some fun ways to serve it up:
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Pulled Pork Sandwiches – Pillowy buns loaded with pork and sauce
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Pulled Pork Pizza – Smoky pork atop crispy crust with veggies
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Pulled Pork Nachos – Chips, cheese, salsa, guac and tender pork
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Pulled Pork Tacos – Stuffed into soft corn or flour tortillas
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Pulled Pork Casserole – Mixed with baked beans or mac and cheese
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Pulled Pork Omelets – Eggs stuffed with smoky, savory pork
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Pulled Pork Salad – On a bed of crisp greens and veggies
The possibilities are endless for making the most of your fork-tender pulled pork masterpiece!
When that pork shoulder roast comes netted in string, take a few minutes to remove it so rubs, smoke, and moisture can fully work their magic. Then cook low and slow until the meat pulls apart with juicy, succulent perfection. Dig in and enjoy the fruits of your labor in savory, satisfying pulled pork!
What is the best cut of pork to use for pulled pork?
The best pulled pork starts with a pork shoulder (also sometimes called pork butt or Boston butt). They are easily recognizable for the fat marbling between the meat. You can go with a bone-in pork shoulder or one that is wrapped in netting. (Be sure to remove the netting before you start cooking, though).
Pork loin roast without bones can be used for pulled pork, but the pork won’t shred as well, won’t be as moist, and the extra flavor from the fat of the pork shoulder will be missed.
Pork: As we already said, the best pulled pork comes from a pork shoulder roast, whether it has bones or not. If the pork roast is netted, remove the netting before cooking. Before cooking the roast, I also like to cut off and throw away any big pieces of fat or skin that are on it.
Tomato Paste: This is just the standard sized small can of tomato paste.
White Vinegar: If you don’t have white vinegar, cider vinegar is a good substitute here.
Chili Powder: This is regular chili powder that you would use to make chili. Chipotle chili powder can be added to pulled pork to make it taste a little smoky.
Dry Mustard: This is the powdered mustard, usually sold in a small yellow can. If you don’t have dried mustard, you can use prepared yellow mustard. You’ll need to use 2 Tbsp of prepared mustard to substitute for the much stronger powdered mustard.
You can omit the Worcestershire sauce if you don’t have any on hand, but it makes the dish taste better. You can substitute about 1 1/2 tsp of soy sauce and a pinch of garlic powder.
Making Ahead Notes, Storing and Freezing
For making ahead, allow pulled pork to cool slightly, then cover and refrigerate up to 4 days.
Pulled pork also freezes well in a freezer bag or container.
1. Simply add all the ingredients to your slow cooker. No need to brown the meat. If your piece of pork is too large to fit, cut into large chunks. Cover and cook on High for about 3-4 hours or on Low for 6-8 hours.
2. After cooking, remove the chunks of meat and shred them with two forks. This is how it will look when you return the shredded pork to the slow cooker. Continue cooking with the lid off, until the sauce cooks down and thickens, about 45 minutes more.
3. And this is how your luscious pulled pork will look after it cooks uncovered and thickens up. Then simply pile it in between a bun (coleslaw optional, but always a good idea :).
How to Trim a Boston Butt Pork Shoulder | Tips & Techniques
FAQ
Do I cut the string off pork shoulder for pulled pork?
Do you leave string on when cooking pork?
Do you remove fat from pork shoulder for pulled pork?
Do you remove bone from pork shoulder before slow cooking?
Can you make pulled pork with pork loin?
Our Test Kitchen is often asked if you can make pulled pork with pork loin. Pulled pork is traditionally made from a shoulder cut, but some recipes will work if you’re looking for a lower-fat version of pulled pork. What About Boston Butt? Another question our readers have asked: Is Boston butt the same as pork loin?
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
Do you know how to make pulled pork?
Before you roll up your sleeves to learn how to make pulled pork, memorize these two critical words: pork shoulder. No matter how you plan to use the pulled pork—in sandwiches, casseroles, tacos, stews, or even lettuce wraps —the key to the most tender meat is to start with a cut with ample marbling and connective tissue.
How do you cut a pork shoulder?
Turn the pork shoulder on its side and slide the knife under one edge of the skin. Cut along the length of the pork shoulder, pulling the skin away as you go. The job is easier if you have a sturdy pair of kitchen scissors. If you leave some of the skin in place, it can help to flavor the meat as it cooks.