Fantastic Leftover Pulled Pork Recipe Collection (2024)

FAQs

What is the best liquid to keep pulled pork moist? ›

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Add a stick of butter to the top of the meat. Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best. During the reheating process, the butter will melt and juice up the meat.

Pulled pork is just shredded pork that has been traditionally smoked or slow-cooked to achieve a soft texture.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

Pulled pork can be consumed and eaten safely for up to 4 days when stored in the fridge, according to the USDA.

On the stovetop

Heat the pan over low-to-medium heat, taking the lid off occasionally to stir the pulled pork around, until the meat reaches an internal temperature of 165 degrees Fahrenheit when checked with a meat thermometer, or about 12 to 15 minutes. If the meat begins to dry out, add another splash of liquid.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes. Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

How to doctor up pulled pork? ›

Brown Sugar: Brown sugar not only adds that necessary sweetness, but helps to tenderize the pork. The Spices: Spices can vary when it comes to pulled pork, but my go-to, best-ever combination uses smoked paprika, garlic powder, ground cumin, onion powder, black pepper, and salt.

Make a mushroom, cream sauce, add the pork, just long enough for it to rehydrate and serve over pasta or mashed potatoes. Butter will make it oily, you want some liquids. Bbq sauce helps. Asian sauces with water/stock and corn starch helps.

If you plan to shred pork, beef, chicken, or soy, opt for shredding hot — you will get a better, more hand-pulled looking shred that customers are used to seeing from their own kitchens, restaurants, BBQ joints, and the like.

For most people, brisket tastes better than pulled pork. However, it must be said that some people find pulled pork to be tastier.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Brining overnight locks in juices and injects flavour all the way through the pork so every mouthful of pork is seasoned; and. Slow-roasting at a very low temperature means less moisture loss and in turn more succulent meat.

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!). Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Let your pork chops brine in the refrigerator between 30 minutes and 6 hours. A longer brine will bring more moisture into the pork, but a quick brine will still be helpful if you're in a rush to get dinner started.