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Pulled Pork (Pork Butt)
Pulled Pork (Pork Butt)
Photo coming soon
Use Pork Butt
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Specifically buy a pork butt (also called Boston butt or pork shoulder).
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It has the right amount of fat and connective tissue to break down into tender, shreddable meat during a long cook.
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Don't use a leaner cut like tenderloin for this — it'll dry out.
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The fat in pork butt is what makes pulled pork what it is.
No Sear Needed
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Unlike a chuck roast where the sear is critical, pulled pork goes straight into the slow cooker.
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The long cook time and the marinade do all the flavor work.
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Make your marinade, pour it right over the pork butt, fat side up, and set it to low.
Low and Slow
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At least 10 hours on low, potentially 11.
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Don't rush it.
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The meat needs that time for the connective tissue to fully break down.
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When it's done, it will literally be falling apart — you can pull the bone out clean and shred the meat with your hands or a fork.
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If it's resisting the shred, it needs more time.
The Immersion Blender Sauce Trick
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This is the move that takes pulled pork from good to incredible.
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After you pull the meat out, take the liquid left in the slow cooker and hit it with an immersion blender.
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All those rendered fats, marinade flavors, and pork juices blend into a smooth, rich sauce.
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You could strain it through a sieve for extra smoothness, but it's not necessary.
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Add all the shredded meat back into this sauce and stir it through.
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Every bite is coated in concentrated flavor.
Quick Tips
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Fat side up in the slow cooker — it bastes the meat as it renders
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More liquid than you think — the pork absorbs a lot during 10+ hours
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Immersion blend the leftover liquid into a sauce — this is the secret weapon
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Buy pork butt when it's on sale and freeze it — it keeps perfectly
Featured In The Playbook
Classic BBQ Rub
Avocado Crema
Homemade BBQ Sauce
Pulled Pork Sauce
Roasted Potato Chunks
Simple Green Salad
Simple Lime Rice
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