Pulled pork is a typical American dish that has been conquering palates around the world in recent years. Succulent, soft and full of flavor, pulled pork is also wonderful in the colder seasons , served in soft buns, accompanied by fresh cabbage salads or enriched with smoked and spicy sauces . And the good news is that you can do all this without having to leave the house: your oven will be your best secret weapon.
1. Choosing the Ideal Cut of Meat
Choosing the type of meat is the essential starting point for a truly noteworthy pulled pork. Pork , especially pork shoulder or pork neck , is considered the cut par excellence when talking about pulled pork. Why? The shoulder is a relatively fatty piece and rich in connective tissue . This tissue, composed mainly of collagen , melts and turns into gelatin during long cooking at low temperatures, giving the meat that unparalleled succulence and softness. Furthermore, the right amount of internal fat allows the cut not to dry out excessively during cooking times.
2. The Marinade: Time and Spices
Marinating is the phase in which the flavors begin to blend with the fibers of the meat , giving aromatic complexity and depth of flavor to the final dish. A fundamental tool is the pulled pork rub , a mix of expertly measured spices and aromatic herbs .
With the rub, you massage the meat vigorously on all sides, concentrating especially on the natural folds and cavities of the piece. This massage not only makes the spices stick to the surface, but also helps to start the tenderizing process , thanks to the action of the salt that draws moisture from the meat, favoring the penetration of the aromas.
For marinating to be effective, time is an indispensable ally. It is not enough to sprinkle the rub on the meat and immediately move on to the cooking method: patience is needed. At least 8 hours , but the ideal is a whole night, so from 8 to 12 hours in the refrigerator.
Before baking the meat, it is advisable to take it out of the refrigerator well in advance (about an hour) so that it reaches room temperature . This precaution promotes more uniform cooking and greater aromatic yield , since the difference in temperature between the inside and outside of the meat will be less marked.
3. Slow and low temperature cooking
Even though charcoal or wood grilling imparts a distinctive smoky flavor , making quality pulled pork in your home oven is absolutely possible, as long as you follow a few simple rules. The golden rule of pulled pork is “ low & slow ”: in other words, a low cooking temperature and a long cooking time. The goal is to stay around 120-130 °C , a temperature sufficient to cook the meat thoroughly , but low enough to prevent it from drying out or losing its juices excessively.
Plan on cooking for at least 6-8 hours , depending on the weight of the cut. The rule is to check the internal temperature of the meat: when it reaches 90-95 °C , it means that the collagen has been adequately dissolved and the meat is ready for the next phase. To carry out this check accurately and without having to continually open the oven (unbalancing the internal temperature), equip yourself with a probe kitchen thermometer , an essential accessory for obtaining constant and precise results.
4. Post-Cooking Rest
After hours of slow cooking , it is natural to have the urge to immediately shred the meat to enjoy it as soon as possible. During the long stay in the oven, the internal liquids of the meat move and concentrate in certain points, especially towards the outside. If you interrupted the cooking and immediately began shredding , you would risk losing some of these precious juices , ending up with a pulled pork that is less moist and less aromatic.
Once the desired internal temperature is reached (around 90-95 °C), remove the meat from the oven and carefully wrap it in heavy-duty aluminum foil. You can then place it in a baking dish or on a cutting board, letting it rest for at least 30-60 minutes.
5. The shredding and the Sauce
After letting the meat rest , it's time to complete the transformation that will make your pulled pork a true masterpiece . The meat, now tender, yielding and full of juice, will shred extremely easily. For this job you can use two simple forks , piercing the piece in different points and gently pulling the filaments in opposite directions.
The accompanying sauce adds the final layer of flavor, completing the flavor profile of the dish. The classic choice is a well-balanced barbecue sauce , preferably homemade or of a high quality. A good pulled pork sauce should have a slightly sweet and sour note, with a hint of smokiness and, if desired, a hint of spiciness .