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195 degrees is an acceptable temperature for pulled pork. That said, we would recommend waiting until the thermometer reads 202 degrees. The extra time will make your shredding duties go much more smoothly, and the meat will retain its moisture and rich texture.
What temperature should pulled pork Be?
Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
Can you pull pork at 180?
Pulling the Pork Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won’t be tender enough to pull apart properly. You will need to separate the meat from remaining fat, bone, or other unpalatable parts.
Can you overcook pulled pork?
By the way, just as it’s possible to overcook beef in a beef stew, it’s quite possible to overcook pulled pork. You want your pork to be pull-apart tender—an indication that the connective tissue has broken down—but not so cooked that the muscle fibers themselves start to lose structure and turn to mush.
When should I pull my pork shoulder?
Pork Shoulder Resting Period You should always let pork shoulder rest for a minimum of 15 minutes before you attempt to pull it. However, if time permits, we would recommend a 30-45 minute resting period. This gives the meat time to reabsorb as much moisture as possible while still retaining plenty of heat.
How long does it take to smoke a pork shoulder at 225?
At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225. There are a lot of factors in how long it takes, including the humidity in the air, how consistent the grill holds temperature, the outside temperature, and more.
What temp does pork shoulder stall?
The Stall: Even with our careful attention to our smoker temps, we still experienced what “low and slow” experts call “the stall.” When smoking meats like beef brisket or pork butt over extended periods, the internal temperature of the meat can seem to plateau or stall at around 160°F (71°C)—it can even drop slightly.
Can you pull pork at 185?
A minimum temperature of 185 degrees must be achieved for sliced pork and over 190 degrees if you want to pull the pork. I personally prefer just over 203 degrees. It takes longer to cook and the temperature fluctuates inside the smoker. (Joe Songer/jsonger@al.com).
Is 190 Hot enough for pulled pork?
190 degrees + Fahrenheit is the right temperature for pulled pork meat. Especially if it’s been cooking for a while, so there’s nothing to worry about it if the meat stucks at this temperature. If the pork shoulder stalls at a temperature lower than 190-degrees, then there’s no need to break a sweat yet.
Is pulled pork done at 165?
When the pork hits on or around 165 degrees Fahrenheit, it’s likely coming out of the stall and ready to wrap. This will change from meat to meat, you will see the temperature hover and only go up in a few degrees per hour.
What is the minimum temperature for pulled pork in hot holding?
Hot-held food should stay above 135°F at all times. Check it regularly with a food thermometer to make sure it stays warm.
Why does my pulled pork not pull apart?
Overcooked Pork Overcooked meat is a common issue, especially among beginners. If you cook the meat too fast over high heat, the meat won’t achieve the fall-apart texture that makes pulled pork so desirable. In fact, it may be quite dry and tough. To avoid overcooking, smoke the pork at a low temperature.
How do I know my pulled pork is done?
The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you’re cooking pork on the bone, the meat should be falling off the bone.
Why is my pulled pork tough?
If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time.
How long will a 10 lb pork shoulder take to smoke?
When slow-smoking a pork shoulder, you should figure 1 1/2 hours per pound of pork. A 10-pound, bone-in pork shoulder takes a long time to cook, but for the majority of that time it is in the smoker. You can get it started right after breakfast and have it ready in time for dinner.
How long does it take to smoke a 10 lb pork shoulder at 225?
You are going to need between 10-12 hours to smoke a 10 pound pork butt at 225F. You will want to cook the butt in the smoke for about 5 hours, wrap it in foil and then cook for another 6 hours. Set aside the time, follow this technique and you will have some Extraordinary pulled pork!.
Why is my smoked pork shoulder tough?
The first reason why your smoked pork shoulder may feel tough is the lack of marinade. Marinating not only infuses your pork shoulder with flavor, but also makes the meat more tender, as it absorbs the liquids and ingredients from the marinade.
Does wrapping a pork shoulder make it cook faster?
Wrapping with Peach/Pink Butcher Paper Hastens cooking time, making the meat less prone to drying out in your grill or smoker. Like foil, meat wrapped in butcher paper can be held for several hours. Butcher paper is somewhat more difficult to wrap than foil around a hot hunk of meat like brisket or pork shoulder.
