It’s moist, juicy, and full of flavor, and it’s great for feeding a lot of people. My favorite way to serve it is piled high on a soft bread bun with crunchy pickles and coleslaw.
But why is your pulled pork too fatty, and what can you do to fix it?
Let us look at what you need to know to fix the issue and make sure it doesn’t happen again…
Pulled pork is a classic barbecue dish that’s loved by many. But it can be frustrating when your lovingly smoked or slow cooked pork ends up overly greasy. Don’t worry – with a few simple tweaks you can fix greasy pulled pork every time.
In this ultimate guide, we’ll walk through all the steps to help you make pulled pork with the perfect texture and flavor. From choosing the right cut of meat, cooking techniques, adding acidity, shredding and serving, we’ve got you covered on how to fix greasy pulled pork.
Choosing the Right Cut of Meat
The first key step is selecting the right pork for pulling. Opt for a pork shoulder also called a Boston butt or pork butt. This cut has ample marbling and connective tissue which is key for tender, pull-apart pork after low and slow cooking.
When buying your pork shoulder, look for one with a cap of fat on one side and a bone running halfway through The fat bastes the meat as it cooks, keeping it super moist and flavorful.
Prepping the Meat
Start by trimming off any excess hard fat from the pork shoulder, leaving about 1/4 inch. This fat will baste the meat.
Next, season the pork all over with a dry rub. Try equal parts salt, pepper, brown sugar, paprika, garlic powder, and chili powder. The rub flavors the meat and helps form a tasty crispy bark.
If desired, inject the pork with a flavorful liquid like apple juice, stock or marinade. This adds moisture and flavor right into the middle of the meat.
Choosing the Right Cooking Method
Cooking technique is key to preventing greasy pulled pork. Low and slow methods like smoking, braising and slow roasting are best. This gently melts fat and collagen into succulent meat over several hours.
Aim to cook the pork at 225-250 ̊F until it reaches an internal temp of 195-205 ̊F. At this temp, the collagen has melted into the meat, making it incredibly juicy and tender.
If smoking or slow roasting spritz the pork with apple juice or cider vinegar every hour. This adds flavor and moisture.
Adding Acidity
A splash of acid after cooking is essential for balancing richness and cutting through fat. Apple cider vinegar is the perfect choice.
During the last 30-60 minutes of cook time, start basting the pork with a mix of 1 cup apple cider vinegar and 1/4 cup water. The acid melts fat and gives a tangy flavor.
You can also sprinkle cider vinegar directly onto the cooked, shredded pork before serving. Taste and add more vinegar if needed to cut grease.
Draining and Shredding
Once cooked, let the pork rest 15-30 minutes so juices redistribute. Drain and discard liquid in the cooking vessel – this removes excess grease.
Using two forks, shred the pork removing any unappetizing large fat pieces. Work in batches if needed.
To remove even more grease, spread the shredded pork on a baking sheet and crisp under the broiler for 2-3 minutes.
Serving Suggestions
Rather than plain shredded pork, try serving it in ways that balance richness:
- On tacos or nachos with peppery salsa
- In quesadillas with melty cheese
- Over mac and cheese for a barbecue twist
- In chili or stew for added flavor
- As a topping for loaded fries or tots
- Mixed into cornbread for sweet-savory pork muffins
- Stuffed into potatoes as pulled pork twice-baked potatoes
With the right prep, cooking method, splash of acidity and serving style, you can fix greasy pulled pork every time. Follow this guide for mouthwatering barbecue pork full of smoky flavor, not grease. Let us know your favorite way to enjoy pulled pork in the comments!
Identifying Fatty Pulled Pork
It is important to know the different things that affect the fat content and texture of pulled pork when working with it.
If you think about these things, you can choose the best cuts of meat and cook them in a way that makes them taste better and cuts down on the amount of fat.
Using Additional Flavours and Spices
Adding flavourful rubs and spices to your pulled pork can balance the fatty taste.
Adding the right amount of seasonings, like kosher salt, onion powder, and brown sugar, can make a tasty taste.
Experimenting with barbecue sauce or other savoury ingredients can also enhance the dish without adding excessive fat.
For best results, consider applying the rub or seasoning to the meat prior to cooking. This can help ensure the flavours meld properly and create a delicious, well-balanced end product.
By using these tips, you can make your pulled pork taste great while keeping the fat level low.
How to Trim a Boston Butt Pork Shoulder | Tips & Techniques
FAQ
How to get grease out of pulled pork?
Why is my pork so greasy?
Do you drain grease from pulled pork?
What to do with fatty pork shoulder?
How do you make pulled pork tender?
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. That way, it softens as it slowly cooks, becoming so tender that it pulls apart easily. Pork shoulder does all that.
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.
Can you cook pulled pork in a vacuum pack?
Take your meat out of the vacuum pack and wrap your pulled pork in foil. Once you’ve done that, you can add a bit of barbecue sauce along with some water. Grilling has a way of drying out beef, chicken, and pork. This is why it isn’t a bad idea to add some water to your pulled pork.