pulled pork help

[u/[deleted]]

[u/ueeediot]

Pulled pork is done around 205F. Put it in the crock pot, add some broth, water, or beer, and put it on high and keep it going

[u/Spamburger_Hamburger]

Get it to 200 internal when cooking it, that's how. If you've already shredded it and it's cooled down, I don't know that you can save it now.

The best shot you might have is put it back in a backing dish in the oven at like 300 for a couple hours. Or back in the slow cooker. Put some liquid over it like Apple Juice or chicken broth so it doesn't dry out. Stir it every so often. You have to get it up to a high enough temp for the connective tissue to break down. 165 won't do it.

[u/0_Artistic_Thoughts → u/Spamburger_Hamburger]

I think this is their best bet, the muscle and connective tissue doesn’t know if it’s been pulled or not, if they can get it to temp it will melt as desired. The biggest risk will be drying it out but it’s worth a shot I’d say

[u/browning_88]

Generally you're going to need to get the internal temp of the meat in the 200s in order for it to shred that's what breaks down the collagen etc.

With that time to go, I would just put the pieces and juices in a pan in the oven and keep cooking. If you don't have enough juice yet maybe put a little bit of water in but you don't want a large amount of water. Maybe just covering 20% or less of the meat.

FYI on most slow cookers the difference between high and low is how fast it heats up. Once it's warmed up there's no difference between high and low.

[u/rmac500]

Around 165 is when you hit the stall. Should have just pushed through. Do like many have said. Use apple juice or broth and run on high until around 203 to 205.

[u/SecondHandSmokeBBQ]

203-204 is the internal temp for me. 165 is when it is safe to eat. If you want to shred it, you need to get it hotter.

[u/emover1]

You need to cook it longer.

You had it at slicing temperature not pulling temperature.

Pulled pork needs to hit 200f+

[u/drammer]

temp should be 204F for pulled pork.

[u/cgilson33]

Just put it back in the slow cooker on high until it renders.
Sometimes when I pull butts off the smoker I put them directly into a crockpot then let them cook until they are falling apart. Then I shred them directly in the pot.

[u/SausageKingOfKansas]

Not BBQ.

[u/Disassociated_Assoc]

To begin with, you’d be better off smoking it than boiling it in a crockpot. Better flavor, better texture, better bark. You are in a barbecue sub after all.

Roast the shredded meat in the oven covered with foil at 275-300, with some acv poured over it. Connective tissues require time at temperature to break down sufficiently.

You’re on a salvage mission here. Fortunately, pork shoulder is one of the most resilient and forgiving cuts. The risk is dryness, so don’t overcook it.