Pulled pork is a classic barbecue dish that is beloved for its tender, fall-apart texture and robust, smoky flavor. While traditional pulled pork recipes require long, slow cooking times to properly break down the pork shoulder, there are some tricks you can use to speed up the process while still achieving delicious results.
Use a Pork Shoulder Roast Instead of a Full Pork Shoulder
A full pork shoulder usually weighs 8-10 pounds and can take 12+ hours to become sufficiently tender. Opting for a smaller 3-5 pound pork shoulder roast reduces the overall cooking time. Choose a boneless roast for even faster cooking. The meat will still have plenty of marbling and fat to keep it moist and flavorful as it cooks down.
Trim Off Excess Fat
Trimming off thick layers of fat from the exterior of the pork shoulder speeds up cooking times. Leave about 1/4 inch of fat intact to keep the meat juicy and flavorful. Removing too much fat can cause the pork to dry out as it cooks.
Cook at a Higher Temperature
The typical pulled pork cooking temperature is 225-250°F. By increasing the temperature to 300-325°F, you can significantly reduce your cooking time. Just keep in mind that cooking at higher heats increases the risk of drying out the pork if cooked for too long.
Use a Meat Thermometer
A meat thermometer takes the guesswork out of determining when the pork is fully cooked and tender. Insert the thermometer into the thickest part of the roast, without touching any bones. Pull the pork from the heat when it reaches an internal temperature of 200-205°F and the meat shreds easily with a fork.
Use a Roasting Pan
Cooking in a shallow roasting pan promotes more even and faster cooking than using a slow cooker or oven-safe Dutch oven. The increased surface area exposed to heat reduces cooking time. You can add liquids like broth, beer or apple juice to the bottom of the pan to keep the meat moist.
Cook at Higher Heat to Finish
After cooking the pork for several hours (but before it’s fully tender), increase the oven temperature to 400°F. The high heat will rapidly break down the collagen and connective tissue in the meat, helping it get pull-apart tender in less time. Cook until it reaches 200-205°F internally.
Use a Meat Injector
Injecting a flavorful liquid like chicken broth directly into the pork shoulder before cooking distributes moisture and seasoning deep into the meat. This can cut cooking time by up to 30%. Inject the liquid into several areas, avoiding any bones or thick fat deposits.
Use a Braising Liquid
Cooking the pork in a flavorful braising liquid like chicken broth, cola or apple cider steam and liquid reduce cooking time. As the liquid evaporates, it keeps the pork moist and tender. Replenish the liquid as needed to prevent the pan from drying out.
Wrap in Foil or Butcher Paper
Once the pork has cooked for several hours and formed a nice bark or crust, wrap it tightly in foil or butcher paper. This traps steam and concentrates the heat to speed cooking. Keep cooking until fork tender or it reaches 200-205°F internally.
Let it Rest Before Pulling
Resist the urge to immediately start shredding the pork once it comes out of the oven. Letting it rest, wrapped in foil, for 30-60 minutes allows the juices to redistribute through the meat. This makes it juicier and helps it pull apart easier.
Use Two Forks to Pull the Pork
Using two forks to shred the cooked pork helps break it down faster than trying to pull it by hand or with tongs. Work in sections across the roast to quickly tear the tender meat into bite-sized pieces.
Add Finishing Sauce
A tangy vinegar-based finishing sauce adds big flavor and moisture to pulled pork. Mix together 1 cup barbecue sauce, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar and desired spices. Toss the shredded pork with the sauce before serving.
Conclusion
With a few simple tricks, you can have delicious pulled pork ready in hours instead of the traditional all-day smoke time. Opt for smaller roasts, cook at higher heats, wrap in foil to speed things up, and use two forks to rapidly shred the tender meat once cooked. Adding a flavorful finishing sauce puts the final touch on quicker homemade pulled pork.