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.
Pulled pork is a quintessential BBQ dish. When made right, it’s fall-apart tender with full flavor in every bite. But to achieve pork perfection preparation is key. A common question arises do you remove the butcher’s string from pork shoulder before cooking pulled pork?
In this comprehensive guide, we’ll answer all your pork shoulder string removal questions. You’ll learn:
- The purpose of the butcher’s string
- When and how to remove it
- Step-by-step instructions
- How leaving it affects the final dish
- Expert tips from pitmasters
- Delicious pulled pork recipe ideas
After reading, you’ll confidently know whether and how to remove the string from pork shoulder to make amazing pulled pork. Let’s get pulling!
Why Pork Shoulder Comes Tied with String
Pork shoulder, also called Boston butt, is a tough, collagen-rich cut Butchers tie it with string to
- Maintain its shape for easier handling and slicing
- Keep the layers of fat and muscle intact
- Prevent the shoulder from falling apart before cooking
This string is not meant to stay on. It must be removed before cooking or it will burn and create an unpleasant flavor.
Should You Remove the String Before or After Cooking?
The string should be removed before seasoning and cooking for the following reasons:
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The string area doesn’t absorb seasoning or smoke flavor properly.
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It prevents even heat circulation, creating hot and cold spots.
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Burnt string tastes bad and can ruin the pork flavor.
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The string area cooks faster, causing uneven doneness.
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Removing later is messier once the meat starts shredding.
To prevent uneven cooking and a burnt string taste, it’s best to remove it before beginning to cook.
Step-by-Step Guide to Removing Butcher’s String
Follow these simple steps:
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Place the tied roast fat side up on a cutting board.
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Snip and remove any netting, leaving the string in place for now.
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Roll to one side to access the bottom string knot.
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Cut the knot with kitchen shears and unravel the string.
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Roll to the other side and repeat to remove the remaining string.
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Check for and remove any remaining smaller pieces of string.
And that’s it! With the string removed, seasoning and smoking will fully penetrate.
How Leaving the String On Affects Pulled Pork
While you can technically cook pulled pork with the string on, it’s not recommended for the following reasons:
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The stringarea burns, tasting bitter.
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Seasoning/smoke absorption is uneven.
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The meat underneath cooks faster and dries out.
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Overall flavor is compromised.
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Carving and shredding is more difficult.
For best results, take those few extra minutes upfront to remove the butcher’s string first.
Expert Guidance on String Removal
BBQ experts agree – always remove the string before cooking! Here are some of their tips:
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Use kitchen shears for easy cutting versus a knife.
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Check between folds for smaller pieces of string.
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Remove string before applying any rub or marinade.
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Don’t worry if shape changes slightly after removing string.
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Tie again with new string if shape must be maintained for presentations.
Investing just a few minutes to remove string helps ensure porky perfection.
Step-By-Step Pork Shoulder Prep
Follow these steps for complete pork shoulder prep:
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Remove string as outlined above.
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Trim excess fat, leaving about 1⁄4 inch.
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Apply seasoning rub all over and massage in.
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Marinate in fridge 1-2 days if time allows.
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Roast low and slow until fork tender.
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Shred meat with forks and mix with sauce.
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Cook shredded mix briefly to meld flavors.
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Pile high on buns and enjoy!
With string-free prep, you’ll be ready for amazing pulled pork.
Satisfying Pulled Pork Recipes
With perfectly prepped and cooked pork shoulder, try these flavorful recipes:
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Classic Carolina Pulled Pork Sandwiches – The tangy, vinegary sauce makes this a classic.
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Pulled Pork Nachos – Pile succulent pulled pork atop crunchy tortilla chips and melted cheese for game day.
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Pulled Pork Quesadillas – Shredded pork gets a Mexican twist between toasted tortillas.
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Pulled Pork Shepherd’s Pie – Comfort food bliss with pulled pork, veggies, and fluffy mashed potatoes.
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Pulled Pork Casserole – Mix tender pork through cheesy rice and bake until bubbly.
The possibilities are endless for putting your fork-shredded pork to use!
No matter what flavor profile you prefer, removing the butcher’s string is a must for pulled pork success. Follow these steps and recommendations, and you’ll have juicy, beautifully seasoned pork in every bite. Never serve stringy pulled pork again!
While leaving string on pork shoulder may seem quicker, it carries risks of uneven cooking, poor seasoning penetration, and bitter flavor. For optimal pulled pork, take a few minutes upfront to properly remove the butcher’s string. Your patience will pay off in tender, delicious results.
What’s your go-to flavor profile for pulled pork – tomato-based, mustard, or vinegar sauces? Share your favorite prep tips and recipes for this BBQ classic.
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 take the string off the pork when?
Do you smoke pork shoulder with string?
Do you need to trim pork shoulder for pulled pork?
How should I cook a pulled pork shoulder?
To cook a pulled pork shoulder, keep it over low heat for a long time to allow the protein to break down properly. This results in more flavorful and tender pulled pork. If you don’t have a griller, you can use a dutch oven, but make sure topreheat the oven to 300°F.
Can you pull a pork shoulder roast?
Pork shoulder roasts are ideal for making pulled pork because of their high fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for easily shredded meat. Boston Butt or a Picnic Roast are also great options for pulled pork.
How to cook pulled pork?
To cook pulled pork slowly over low heat, use a boneless pork shoulder. The protein should break down properly during this process. Pulled pork should be pulled apart by hand to retain moisture, not cut into chunks. Making perfect pulled pork involves these steps: using a boneless pork shoulder, slow cooking, and basting. What Is Pulled Pork?
Can pulled pork be cooked in a slow cooker?
Yes, you can cook pulled pork in a slow cooker. Make sure to cook it on the slow cooker on low heat for 8 hours. This will result in more flavorful and tender pulled pork.