Pulled pork is a classic barbecue dish that involves slow-cooking pork shoulder until it becomes fall-apart tender and “pulls” easily. When done right, the pork should be moist but not watery or swimming in liquid. However, it’s not uncommon for pulled pork to turn out too wet and watery, especially for beginner cooks.
There are a few reasons why pulled pork can end up with too much moisture:
- Not trimming enough fat off the pork shoulder before cooking
- Using a lean cut of pork that doesn’t have enough fat
- Not cooking the pork long enough to fully break down the connective tissue
- Adding too much liquid when braising or slow-cooking the pork
- Steaming instead of searing the pork first to develop flavor
- Failing to let the cooked pork rest before pulling
While soggy pulled pork is disappointing, the good news is that it can often be fixed. With a few tricks and proper techniques, you can absorb excess moisture and improve the texture of the pork.
Tips for Dealing with Watery Pulled Pork
If your pulled pork has turned out wet and waterlogged, don’t despair. Here are some troubleshooting tips:
Drain and Blot Excess Liquid
After cooking and shredding the pork, drain off any accumulated liquid from the bottom of the slow cooker or Dutch oven. Spread the shredded pork out in a single layer on a rimmed baking sheet. Use paper towels or clean kitchen towels to blot up as much surface moisture as possible.
Cook Uncovered to Evaporate Liquid
If there is still a lot of moisture in the pork after draining, return it to the cooker or oven uncovered. Cook for an additional 30-60 minutes to allow the excess liquid to evaporate. Stir the pork occasionally so it dries evenly.
Add Dry Ingredients
Mix in dry ingredients like spices, barbecue rub or sauce, etc. These will help absorb some of the moisture in the pork as they hydrate and thicken. Good options include chili powder, cumin, brown sugar, ketchup, mustard, Worcestershire sauce, etc.
Stir in Dry Breadcrumbs
For significant moisture issues, stir in some panko breadcrumbs, crackers, or crushed pork rinds. The starch and crumbs will soak up liquid as you mix everything together. Start with 1/4 cup and add more as needed.
Finish on the Stovetop
For the best results, transfer the pork to a skillet after draining. Cook over medium heat, stirring regularly, until the meat darkens and moisture evaporates. The high heat helps drive off steam.
Roast in the Oven
Spread the pork on a baking sheet and roast in a 250°F oven for 30-60 minutes. The dry heat of the oven will continue evaporating liquid from the pork.
Preventing Watery Pork in the First Place
While the above fixes can salvage moist pork after cooking, it’s ideal to avoid excess moisture in the first place. Here are some tips:
- Trim fat cap down to 1/4 inch thickness
- Choose fattier cuts like pork shoulder
- Brown the pork first before braising
- Limit added liquid to 1 cup broth/water
- Cook low and slow at 300°F for better breakdown of collagen
- Let pork rest 30 minutes before pulling
- Shred pork by hand rather than mixer to avoid over-shredding
Following these guidelines will help ensure your pulled pork comes out moist but not overly wet and watery.
How to Serve Drier Pulled Pork
Once you’ve firmed up the texture of the pork, you can serve it in ways that highlight the improved moisture levels:
- On buns for pulled pork sandwiches
- Topped with coleslaw for texture and crunch
- Mixed into baked beans, tacos, empanadas, etc.
- Combined with sticky barbecue sauce
- Served with crispy crackers or breadcrumbs
- Accompanied by macaroni and cheese or potato salad
Pairing the pork with something absorbent like a bun or crunchy like coleslaw helps balance the texture. Sauces and sides also complement drier pulled pork nicely.
Conclusion
Achieving the ideal moisture level for pulled pork can be tricky, but is worth the effort. If your pork does turn out too wet, don’t fret. Follow the tips above to remove excess liquid and improve the pork’s texture. And next time, try the preventative measures to avoid watery pork altogether. With practice, you’ll be churning out perfect pulled pork in no time. The key is patient, low-and-slow cooking and always letting the pork rest before pulling. For serving, pick sides and sauces that complement drier shredded pork. Now get to perfecting your pulled pork recipe!