Contents
How to make pulled pork with Coca Cola?
Tips for the Best Pulled Pork –
Can’t get all the barbecue sauce out of its bottle? Here’s a hack for ya: pour some of the Coke into the bottle and give it a good shake. Once the sauce has thinned out, it will be a lot easier to pour.Apart from Coca Cola, you can also use other types of soda to flavor pulled pork. Try Dr. Pepper, Root Beer, or Cream Soda! Each of them will give the meat a different flavor, so feel free to experiment.Do not over-crowd the slow cooker, otherwise, you’ll need to cook the meat even longer.Trim the fat off the meat post-cooking. Pork shoulder has a thick layer of fat that you won’t want in your dish.
Trim off anything over a quarter of an inch. The remaining fat will give you just the right amount of umami goodness. Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Use a meat thermometer to check for doneness. The internal temperature of perfectly cooked pulled pork is 145 degrees Fahrenheit.For an even saucier, juicier pulled pork, reduce the remaining liquid in the Crockpot into a thick sauce. Just cook it on the stove over medium-low heat and stir constantly until thick. Pour it over the pulled pork, and voila! Pulled pork is so ridiculously tender that you can easily shred it with two forks or a pair of meat claws.
But you know what will make the whole process much, much faster? Use an electric mixer! Use a flat beater paddle and set the mixer to medium speed and beat for 30 seconds.
Store leftover pulled pork in a sealable container and refrigerate it for up to 5 days. You can also freeze it for up to 3 months. Place it in a freezer-safe bag, remove excess air, and seal.
How to cook pulled pork in a crock pot?
Tips for the Best Pulled Pork –
Can’t get all the barbecue sauce out of its bottle? Here’s a hack for ya: pour some of the Coke into the bottle and give it a good shake. Once the sauce has thinned out, it will be a lot easier to pour.Apart from Coca Cola, you can also use other types of soda to flavor pulled pork. Try Dr. Pepper, Root Beer, or Cream Soda! Each of them will give the meat a different flavor, so feel free to experiment.Do not over-crowd the slow cooker, otherwise, you’ll need to cook the meat even longer.Trim the fat off the meat post-cooking. Pork shoulder has a thick layer of fat that you won’t want in your dish.
Trim off anything over a quarter of an inch. The remaining fat will give you just the right amount of umami goodness. Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Use a meat thermometer to check for doneness. The internal temperature of perfectly cooked pulled pork is 145 degrees Fahrenheit.For an even saucier, juicier pulled pork, reduce the remaining liquid in the Crockpot into a thick sauce. Just cook it on the stove over medium-low heat and stir constantly until thick. Pour it over the pulled pork, and voila! Pulled pork is so ridiculously tender that you can easily shred it with two forks or a pair of meat claws.
But you know what will make the whole process much, much faster? Use an electric mixer! Use a flat beater paddle and set the mixer to medium speed and beat for 30 seconds.
Store leftover pulled pork in a sealable container and refrigerate it for up to 5 days. You can also freeze it for up to 3 months. Place it in a freezer-safe bag, remove excess air, and seal.
What is the best cut of pork for pulled pork?
Ingredients –
Pork Roast (shoulder or butt) – The star of this dish is the pork, so you’ll want to make sure you get the right kind. The cut of pork can make or break this dish, so listen up!
The best cut for pulled pork is, hands down, the shoulder. It’s the moistest cut of pork, which will give you that lovely, melt-in-your-mouth barbecue. In second place is pork butt, which will also yield a super tender dish. Try to avoid pork tenderloin.
Garlic and Onion – For flavor. Black and Cayenne Peppers – For a kick of spice. Liquid Smoke – To add smokiness to the barbecue. Coca Cola – It caramelizes as it cooks, giving the pork a wonderful sweet flavor. Barbecue Sauce – For that sweet and smoky barbecue flavor. Pick your favorite brand!
How to make delicious pulled pork?
- Set instant pot to Saute and pour grapeseed oil in pot.
- Once hot,sear pork chunks that have been cut into cubes.
- Remove the pork from the pot.
- Mix together all ingredients in a bowl and pour into pot.
- Add pork to pot and toss lightly to cover it.
- Pressure cook on high for 40 min then quick release for 10 minutes.
- Remove meat from pot and shred.
What to serve with pulled pork Besides Cole Slaw?
- Add some to a grilled cheese sandwich for an over the top lunch!
- Use small soft tortillas and make Instant Pot tacos
- Or stir it into your baked beans for a heartier side dish.
- It’s a great recipe served on top of fried rice,nachos,or plain rice.
What is the best way to cook pulled pork?
Download Article Download Article Pulled pork is considered a southern specialty in the U.S., but cooks and backyard chefs across the country make pulled pork. Because most pulled pork recipes don’t require prime cuts of meat, pulled pork is a cheaper meat option and ideal for serving a large crowd.
- 1 Purchase a pork shoulder roast. Choose a bone-in or boneless option. Either is acceptable for pulled pork. The benefit to a boneless roast is that you don’t have to work around and remove the bone, but bone-in roasts are very flavorful and often less expensive. The meat shouldn’t be too lean; some fat is required for flavoring and tenderness.
- Pick a roast that is 4 to 5 lbs. (1.8 to 2.3 kg). Roasts this size offer adequate surface areas to create crusty textures and add to the pulled pork.
- If you have a large crowd, select several similar sized roasts, rather than one 8 pound roast, for example. This ensures that all of the meat will have the right ratio of fat to meat.
- 2 Trim the roast. Trim the fat from the outside of the roast. Remove large fat pieces, leaving a little less than 1/8 inch (0.3 cm) of fat on the surface area. The inside of the roast will still have plenty of fat, so don’t worry about trimming away the flavor. When you’re finished, rinse the roast and pat it dry.
- Use a sharp knife to trim the fat. It can be slippery, so using a dull knife is dangerous.
- A kitchen scissors is also handy to use for trimming the meat.
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- 3 Tie the roast with twine. Bind it with twine twice around each side (top to bottom and side to side). This helps the meat roast evenly.
- 4 Apply rub to the roast. Baste the roast with oil, so the rub will stick to it. Rub a pork spice rub (available at most grocery stores) onto the roast’s surface. Make sure the layer is thick and covers the entire roast evenly.
- You can make your own pork rub with salt, pepper, garlic and other herbs.
- Don’t skimp with the rub – this is where a lot of the pork’s great flavor will come from.
- 5 Refrigerate the roast overnight. Place it in a baking dish, cover it with plastic wrap, and set it in the refrigerator so the salt and spices can meld with the pork overnight.
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- 1 Heat the smoker or grill to 225 degrees F (107 degrees C).
- 2 Start cooking the meat. Put the roast directly on the grate, and close the lid. The rest of the process is relatively low-maintenance. Maintain the heat level between 225 and 250 degrees F (107 and 121 degrees C).
- Keep the lid closed. Refrain from opening the lid and checking the meat multiple times through the cooking process. Opening the lid allows heat to escape from the grill or smoker, which increases cooking time.
- Add wood or charcoal to the smoker or grill, if necessary, to maintain the heat level.
- 3 Cook the pork until it is done. Keep it on the grill or smoker for at least 1 and 1/2 hours per pound (1/2 kg) of meat. Keep the meat on the grill or smoker until the outside of the roast is dark brown.
- Wiggle the bone for bone-in roasts to determine if it’s thoroughly cooked. If the bone wiggles, the meat is done.
- Insert a fork into the roast to determine if it done cooking. The roast is done when the fork easily rotates 90 degrees.
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- 1 Preheat the oven to 300 degrees.
- 2 Brown the roast. Place 1 tablespoon of oil in a heavy dutch oven. Put the dutch oven on a burner over medium high heat. When the oil is hot, put the pork shoulder in the dutch oven and cook it on one side until it gets brown, about 5 minutes. When the first side is brown, flip the pork over and brown it on the other side.
- Don’t cook the roast for too long at this stage; the point is just to brown the roast to bring out the flavor.
- Use a large pair of tongs to flip the roast carefully, so it doesn’t splatter.
- 3 Cook the roast. Put a lid on the dutch oven and place the roast in the oven. Cook the roast for about 3 1/2 hours, until the meat falls apart easily when it’s poked with a fork. Remove the lid from the dutch oven and put the roast back in the oven to cook for another 1/2 hour.
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- 1 Place the roast in a large pan. It’s easiest to use a big, wide, shallow pan for this job.
- 2 Shred the pork. Use two forks to shred the pork meat into bite-sized pieces. Continue shredding the pork until the entire pork shoulder has been reduced to a pile of shredded pork. Mix the crust and the inside of the roast together as you go.
- 3 Serve the pulled pork. Pulled pork is classically served with barbecue sauce either as a main dish or as a sandwich on a bun. Serve with a side of coleslaw and baked beans.
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Add New Question
- Question What is pulled pork? Pulled pork is pork that is slowly cooked over low heat until it is tender enough to be pulled into strips, often prepared with a barbecue sauce.
- Question How do I cook pulled pork from a can? Put the can in the fire for about 10-15 mins. This should allow the pork to slowly heat up making for a delicious snack!!
- Question Is it possible to barbecue the pork over wood rather than charcoal, in the absence of a steamer? Unlikely. Smoke from a wood burner can often over power the taste. A little known fact is that pork cooked over a fire made from cow dung is actually healthier, and in some cases far more tasty. Try looking at different options before you decide on a preferred burning method
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- Keep pulled pork warm in a slow cooker.
- Use wood chips for extra flavor when smoking meat.
- Sauce can be added after serving.
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Pork is not safe to eat unless it reaches an internal temperature of 190 degrees F (87 degrees C).
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- Meat thermometer
- Pork rub
- Pork roast
- Twine
- Smoker or grill
- Oil
- Large pan
- Forks
Article Summary X To cook pulled pork, heat a smoker or grill to 225 degrees Fahrenheit, place the roast on the grate, and close the lid. Cook the pork for 1 ½ hours per pound of meat or until you can easily insert a fork in the roast and rotate it 90 degrees.
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How do you smoke pulled pork?
– Choose your cut of meat wisely. – Season with salt. – Wrap meat in aluminum foil. – Monitor smoking temperature. – Baste or spray your meat. – Avoid using too much smoke. – Use a bowl or tray of water. – Keep the lid closed.
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