The pork butt and pork shoulder actually both come from the shoulder area of the pig, but the butt is higher up. Both are usually sold in large pieces, so they’re perfect for making pulled pork sandwiches or other barbecue dishes.

But the butt has more fat, creating a wonderful and tender addition to your barbecue.

With this guide, we’ll teach you everything you need to know about pork butt and pork shoulder – starting with where they’re actually found on the big.

We’ll also tell you the best way to cook each cut, and what to buy depending on the meal you’re making. Read on for a mouthwatering guide to cuts of pork!

Pork Shoulder vs Pork Butt – Head to Head

Pork shoulder and pork butt are two frequently confused cuts of meat, and the reason for it is about to become pretty obvious. Despite what the names might suggest, both pork shoulder and pork butt come from the shoulder of the pig.

So, how do we get two cuts of meat from one part of the pig?

Initially, when the pig is butchered, it’s broken down into big parts. The front shoulder of the pig is then cut further, making the shoulder and butt.

The pork butt, perhaps surprisingly, sits higher up the foreleg, towards the head of the pig on the top of the shoulder blade. This makes it a fattier meat. The pork shoulder sits below the butt, and continues to the hoof. This is the leaner cut.

Pork shoulder and pork butt may be found next to each other on the pig, but there are some clear differences. For the most part, pork butt is considered to be the superior cut. We’ll go into the details of both cuts below.

About Pork Shoulder

The pork shoulder is the lower section of the pig’s leg and shoulder, sitting below the butt. Pork shoulder is sometimes known as picnic shoulder, or picnic roast.

The picnic shoulder is the cut of meat that runs from the foreleg through to the hoof. This gives the shoulder a long and tapered triangular shape. The pork shoulder is typically sold with skin on.

If pork shoulder is sold boneless, it might come in netting, as the meat unfolds.

Pork shoulder is a leaner and tougher meat. It’s easy to see why when you consider where the shoulder is on the pig – it’s a working muscle. This makes it less fatty, especially when compared to the pork butt.

Picnic shoulder might be considered the lesser cut of meat, but it does have its uses. Sliced or shredded, pork shoulder is fantastic in tacos, burritos, and ramen.

About Pork Butt

The pork butt is a juicy piece of meat. Despite what the name suggests, the pork butt is found at the front of the pig. It sits at the top of the foreleg, above the pork shoulder.

Pork butt comes in a uniform, rectangular shape, and can be called Boston butt. It’s a prime cut, covered in an attractive marbling. Marbling, or intramuscular fat, are those white marks seen on the surface of meat.

Using a low and slow cook, this fat renders, causing the meat to become tender and moist, with an added boost of flavor.

This is why pork butt is a top choice for smokers. A long time in the smoker can turn a pork butt into something special. Pork butt is also best for pulled pork, but it’s quite versatile.

Pork butt can be sold bone-in or boneless, and you can ask for it sliced into steaks. You can also get pork butt with the fat cap intact.

When to Use Pork Shoulder

The best time to use pork shoulder is when you want crisp crackling. You can buy pork shoulder with the skin on, and this is the best way to get it. Cooked low and slow, with a reverse sear of a sudden burst of heat, pork shoulder gets that delicious crispy texture on top.

Pork shoulder is also a good slicing meat, especially if you want something to pack out tacos and burritos. Cook with the skin on to get that crunchy pork, and sprinkle this on top of your tacos. It adds another layer of texture and flavor.

Another way to use pork shoulder is in ramen. The slightly tough texture of pork shoulder melts away in the ramen broth.

When you’re making your own ramen, try using pork shoulder instead of beef brisket. 

The Mountain Kitchen has a fantastic recipe for grilled pork picnic shoulder.

Or try this Cuban-Style Oven-Roasted Pork from Cook’s Illustrated.

When to Use Pork Butt

Pork Butt is a versatile and delicious cut that responds well to a low and slow smoke. Thanks to all that rich marbling, pork butt grows moist and tender the longer that it’s cooked.

Pork butt is great for smoking because it has a lot of fat marbling. Smoking pork butt will give you a nice, moist, flavorful end result.

Any form of slow cooking tends to work well with pork butt. Barbecue smoking a pork butt is going to leave you with a tender cut that falls apart, but braising, stewing, and even roasting can give you terrific results.

For some of the best pulled pork around, you have to use pork butt. Once cooked, the deliciously soft meat can be pulled apart, and the rendered fat gives it that extra rich flavor.

All Things Barbecue has an incredible recipe for pork butt carnitas.

Or try this recipe for Chinese Barbecue Pork (Char Siu) from the American Barbecue Association.

In most cases, if a recipe calls for pork shoulder, the best cut to use is pork butt. The only time pork shoulder is necessary is when you’re after that crispy skin.

Is Pork Shoulder or Butt More Expensive?

While both cuts are relatively well-priced, they do vary in cost. In general, pork butt is more expensive than pork shoulder.

The pork shoulder is typically a smaller cut, which is part of the reason for the lower price. But as the pork butt is fattier, it loses more weight as it cooks.

Still, a pork butt will often produce around 10 portions, while a pork shoulder is good for roughly a family of four.

That said, don’t buy your pork cut based solely on price. Pork butt might be more expensive, but the end result is a moist and tender meat, with a big hit of flavor.

Pork shoulder is a decent cut, but the real selling point is that crackling-crisp skin. If you plan on discarding the skin, then you’re better off going with pork butt.

Which Is Easier to Cook?

Both pork shoulder and pork butt are fairly easy to cook. They both benefit from long, slow cooking methods, so there’s no need to rush them through the oven or grill. Go slow, and you can end up with a fantastic pork roast.

If you’ve got a smoker, you’ll find that pork shoulder might be a little more difficult, because you have to deal with the skin. One of the best ways to cook pork shoulder is with a reverse sear – a sudden burst of heat at the end. This will give you crispy skin.

The other option for cooking pork shoulder is to remove the skin. For example, if you plan on making pulled pork. This makes things a little more complicated, but nothing that most barbecue lovers can’t handle.

Pork butt is a bit easier to cook, since there isn’t any skin involved. You just want to make sure that you get the right temperature throughout the entire roast. Because of the uniform rectangular shape, pork butt cooks evenly compared to the tapered shoulder.

Cooking pork butt really depends on just how complicated you want to make it. The cut works unbelievably well for smoking, giving this amazing moist meat with little effort.

But it’s also a cut that works with complex flavorings, and dry brining. And if you fancy a simpler grill, butt can be sliced and eaten as pork steak.

Final Thoughts

There’s a surprising amount of difference between choosing pork shoulder vs pork butt. But let’s start with the similarities: both are great options for cooking over low temperatures, and both are delicious.

But if you’re looking for a tender and juicy cut, then it has to be pork butt. Pork butt, or Boston butt, has rich marbling and a uniform shape. Any experienced grill master should be able to turn a pork butt into a thing of beauty.

That’s not to say that pork shoulder doesn’t have its benefits. Cooked slowly, it turns tender, and that crisp skin is mouthwatering.

So what’s the verdict? Do you prefer pork shoulder or pork butt?

The post Pork Shoulder vs Pork Butt – What’s the Difference? appeared first on Own The Grill.

In this article, we’ve compiled our top choices for the best wood for pulled pork.  We’ve hand selected a handful of wood types that work particularly well with pork and are sure to enhance your BBQ.  We’ll also go over which type of wood to avoid using with pork at the end.

Best Wood for Pulled Pork – Top Choices

Choosing the right smoke is equally as important as picking the right cut of meat!  Your pork will be on the smoker for a long time while it cooks, and the type of wood you choose to flavor your meat on a smoker grill can make all of the difference.  Here are our top choices for the best wood for pulled pork.

Cherry

Cherry is a versatile, all around great wood and has a mild, sweet fruity flavor.  It’s actually a great match with many different meats you can smoke, but it works particularly well with pork.

Since the flavor of pork isn’t overpowering and strong like beef can be, cherry wood compliments it perfectly with just the right intensity of smoke flavoring.  Because of the lightly sweet flavor profile, cherry wood is also a great choice for pulled pork if you plan to serve it alongside some BBQ sauce.

However, something to keep in mind is that Cherry wood will take a little bit of time to truly infuse smokey flavor into your pulled pork.  So it’s a great wood for longer, low, and slow cooking methods – but if you need to speed up your cook and work at a higher temperature, a stronger wood flavor might be best.

Cherry is also a widely available type of wood – so you shouldn’t have any problem regularly getting ahold of some for your cooks.

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Apple

In many regards, apple wood is similar to cherry – especially in terms of being the best wood for pulled pork.  Applewood also has a subtly sweet and fruity flavor and is generally a great type of wood to have on hand because it pairs well with many other types of food (like chicken and seafood to name a few).

It’s also similar to cherry in that it will take a little bit of time to get that deep smokey flavoring, so it’s better suited for longer cook times.  The sweetness of the apple also makes it a great pairing choice if you plan to serve your pulled pork with BBQ sauce.

Even though apple wood shares a lot of characteristics with cherry wood, the flavor profile itself is definitely different.  Each is worth trying on its own and can impart a delicious flavor to your pulled pork feast!

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Hickory

If you’re the type who prefers a slightly stronger smoke flavor in your BBQ, then hickory wood is a great choice for you.  It’s one of the most popular all-around woods for smoking any time pork or beef is on the menu.

Hickory creates a stronger, yet sweet, almost bacon like flavor to any smoked meat.  Since it’s a stronger type of wood smoke to work with, you should be careful to use your wood chunks in moderation, especially if you’re smoking your pork shoulder for a long amount of time.

Hickory is also an ideal flavor choice if you’ve chosen to condense your cooking time and maybe smoke at a higher temperature for less time.  Since the smoke flavor is a little stronger, it needs less time to seep into the pork and enhance the flavor of your food.

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Pecan

If you’re somewhere in the middle of the spectrum when it comes to smoke intensity preference, pecan wood is a great choice and one of the best woods for smoking pulled pork.  Pecan’s smoke flavor is stronger than fruitwoods like apple and cherry, but less pungent than hickory.

It’s flavor profile is rich, complex, and a little bit nutty – all of which pairs really nicely with any type of pork, be it pulled pork, ribs, or tenderloin.

Maple

Maplewood is an interesting choice for pulled pork.  Most often maple is used for chicken, small game birds, lighter foods like vegetables, and even for cold smoking cheese.

Maple is also a nice choice for pork, although I would definitely say it’s a little less common than some of the other choices on this best wood for pulled pork list.

That has to do partly with the fact that maple wood can be a little harder to get ahold of and isn’t as widely available as some other types of wood.  The other reason is that maple’s flavor is very subtle and lightly sweet – so it’s a great choice if that is your preference for a smokey flavor.  But for those of you who prefer a more pronounced smoke flavor, it might not be your favorite choice.

Alder

Alder is another wood type with a delicate, subtly sweet flavor.  It’s commonly used for fish (salmon in particular is a great pairing with Alder), but it also makes a fantastic pair with pork.

The smoke flavor of Alder is deeper and more intense than the fruitwoods, so you should be careful to not over-do it with your smoke levels.  But if you get it right, you’ll be rewarded with delicious pulled pork BBQ.

Oak

Oak is yet another solid choice to pair with pork.  It has a medium to high level of smoke flavor intensity.  For reference, expect the smoke of oak to be more intense than cherry or apple but less intense than mesquite.

Oak works great with every meat, and pork is no different.  The one thing about oak is that it doesn’t really provide sweetness in the smoke flavor.  Because of this, it’s a great candidate to blend with a sweeter wood like apple, cherry, or maple.

What the Pros Use

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Other Things To Keep In Mind

Stay Away From Mesquite

We don’t have anything against Mesquite.  It’s a great wood type in many situations, but it frankly just doesn’t pair well with pork.

The reason for this is that mesquite has a very intense smoke flavor.  It burns hot and fast and will completely overpower a pork shoulder, leaving your pulled pork bitter and potentially dried out.

Generally speaking, mesquite is a better choice for high temperature grilling where food is exposed to smoke for a short period of time. It’s also ideal for meat with a very strong flavor.

For low and slow smoking, especially pork cuts, it’s generally a good idea to stay away from mesquite.

Don’t Be Afraid to Blend

Half of the fun of smoking is discovering that perfect recipe and technique to deliver tender and tasty results.  While you can definitely make delicious pulled pork using only one type of wood, blending is a great route to try.  If you like two different types of complementary wood, don’t be afraid to blend them!  Blending wood types is definitely allowed and encouraged – keep doing it until you find that perfect recipe.

Plan Ahead

Smoking isn’t rocket science, but it’s also not the type of thing you can just do willy-nilly and expect world class results.  Plan your cook ahead of time, and put some thought into what you want your results to taste like.  From there, the best wood for pulled pork might just present itself!

It’s also a good idea to plan ahead for how much pulled pork per person.  Our two cents?  Make a little bit more than you think you need to.  This way you know all of your eaters will have full bellies, and pulled pork leftovers can make for some delicious recipes.  When reheating pulled pork the right way, the leftovers are just as good as the original meal.

Also, make sure to get the right type of wood for your smoker.  Generally speaking, wood chunks are best for offset smokers, lump charcoal is best for kamado grills, then either wood chips or wood pellets can work with many other smoker types.

Last but not least, check out our guide on how to pull pork!  It might sound like a simple task, but there are a few tips and techniques you can use to make your pork pulling operation as efficient as possible.

Frequently Asked Questions

Is Hickory or Mesquite Better for Pork?

Both Hickory and Mesquite are excellent types of wood for smoking all kinds of meat. However, if we had to choose between the two, we would say that Hickory is the best choice of wood for pork.

The reason for this is that Mesquite can be quite a strong smoke. This may overpower pale meats such as poultry and pork. It has very bold flavors, and whilst these work well on red meat and beef ribs, it may be slightly too bold for the milder flavors of pork.

Hickory is the best choice because it is sweeter and allows for that distinct barbecue flavor that we all know and love. This is especially true of any meat that you plan to use for Southern-style cooking, such as Southern-style pulled pork or pork ribs.

That being said, you should also consider your personal preferences, and so if you prefer the taste of Mesquite smoked meat then you should use it.

Best Wood for Pulled Pork – Final Thoughts

I hope this guide to the best wood for pulled pork has helped to point you in the right direction!  Making pulled pork is one of the classic smoker experiences and a personal favorite of ours.  Choosing the right wood means you’re off to a great start with your recipe.

Which wood did you end up trying?  Did you make a blend?  How did it turn out?  We’d love to hear from you in the comments section below.

The post Best Wood For Pulled Pork – 7 Picks for Tasty Results appeared first on Own The Grill.

A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process.  Cured ham has a pink or deep rose color. These are the types of ham that you’d generally find at the grocery store.

A fresh ham is a ham that has not been cured.  They are typically more beige or pale pink in appearance, kind of like a fresh pork roast.  Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast.  In this post, we’ll go over everything you need to know for how to smoke a fresh ham!

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Preheat Your Smoker

Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time.  With that in mind, I think it’s best to get the fire going so that you can prepare the fresh ham while your smoker gets up to desired temperature.

Preheat your smoker, then let the heat rise and smoke curate.  When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit.  Be sure to check in often to make sure your temperature is right.

Prep the Ham

While your smoker heats up, it’s time to prepare the ham.  The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin.  You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat.

We do this for a couple of reasons.  First, it the slits will make it easier for the outside of the ham to crisp up when it smokes.  The second reason is that it creates more surface area for the rub and seasoning to absorb in.

Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer.  The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes.  So don’t worry about it if you don’t like the flavor of yellow mustard.

Next, apply a generous coat of your dry rub and/or spices.  You should coat the entire ham evenly, and don’t forget to season the insides of the diamond pattern we cut earlier.

To inject the ham, mix the injection recipe ingredients we listed above in a saucepan.  Use low heat and bring the mixture to a boil.  Inject evenly throughout the ham, including spots close to the skin and near the center.  After injection, let the ham rest for a moment to cool.

Fresh Ham On the Smoker

Put the ham on the smoker after it’s been seasoned and the smoker is at 225 degrees Fahrenheit. It’s ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be.  Add coals or adjust your air ducts as necessary to get the temperature right and consistent.  Also add wood chips as necessary to keep a steady flow of smoke.

The rule of thumb for ham is 20 minutes per pound, but we’re really just cooking to an internal temperature of 165 degrees.

Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush.  This will caramelize the crust and add to the delectability of the ham.

Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil.  You should leave openings on the ends so that the ham will continue to get exposure to the smoke.

Pro Tip: Don’t open the lid unless you absolutely have to.  Each time you open it, valuable heat escapes and it takes time to get the temperature right again.  You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook.

Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center.

Rest, Then Prepare, Then Feast

The last part that comes in the process of how to smoke a fresh ham is to let it rest.  After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on.  We want to let the ham rest for about 30 minutes before cutting into it.

Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat.  This will in turn make the entire fresh ham much more tender and juicy when it’s time to eat.

Once the ham has rested, carve into it, serve, and enjoy!  I recommend carving quarter inch slices, but feel free to slice to the width of your preference. This makes a great festive meal for holidays like Easter, Christmas, or New Years!

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How to Smoke a Fresh Ham

How to Smoke a Fresh Ham – Complete Guide

Course Main Course

Cuisine American

Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking

Prep Time 45 minutes minutes

Cook Time 8 hours hours

Resting Time 30 minutes minutes

Total Time 9 hours hours 15 minutes minutes

Servings 8 people

Calories 400kcal

Author Jimmy Watts

Equipment

• Smoker
• Charcoal
• Flavored Wood Chips (Hickory, Apple, or Cherry)
• Silicone Basting Brush
• Aluminum Foil
• Probe Thermometer
• Meat Injector (Optional)

Ingredients

• 10 lbs fresh ham
• 2 cups dry rub
• 1 cup yellow mustard
• 1 cup pineapple juice
• 1 tbsp brown sugar

Optional Fresh Ham Injection Ingredients

• 3/4 cups apple juice
• 1/4 cups pineapple juice
• 1 cup water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tbs Worcestershire sauce

Instructions

• Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center.
• Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat. Coat the outside of the fresh ham with a light layer of yellow mustard.
• Coat the outside of the fresh ham with your dry rub evenly and generously. Be sure to get the rub inside of the slits just cut into the skin.
• Optional: Bring injection ingredients to a boil over low heat in a sacuepan and mix. Inject evenly throughout the ham. After injection, allow the ham to rest and cool down.
• After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Close the lid.
• Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham.
• When the fresh ham's internal temperature reaches 135ºF, loosely wrap the ham in aluminum foil. Leave openings at each end so that the ham will still have exposure to the smoke.
• Place the foil wrapped ham back on the cooking grate and continue smoking.
• As soon as the internal temperature reaches 165ºF, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes.
• Carve, serve, and enjoy!

Nutrition

Calories: 400kcal

How Long to Smoke a Fresh Ham Per Pound?

The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound.  That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes.

Frequently Asked Questions

What Temperature Do You Smoke A Raw Ham?

The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Therefore, it is wise to use your time efficiently.

While you prepare your ham, you should preheat your smoker. We recommend adding charcoal to the fire to get it going. After only a few minutes, the coals should have ashed over on top. You’ll know this when you see the center glowing bright red.

Once you see this red, it is time to add soaked wood chunks. Then, close the lid and allow the heat to rise up and the smoke to build.

When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Check this temperature while it preheats and do so regularly as the ham cooks.

Is a Smoked Ham Fully Cooked?

Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. In short, if a ham is cured, smoked, or baked, it is considered “pre-cooked.” Therefore, it doesn’t technically need to be cooked again.

Most hams that are sold to consumers are already cured, smoked, or baked. Therefore, it can be eaten right from the refrigerator. However, other hams are generally reheated for an improved texture and flavor. If you buy fresh, raw ham, it will need to be cooked before serving.

Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Also, if the packaging states this, it will not be a cured ham.

Does Uncured Smoked Ham Need to Be Cooked?

An uncured smoked ham can be cooked in the same manner as a cured ham. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. Therefore, you only need to reheat the meat to your liking on most occasions.

To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil.

Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat.

What is the Difference Between a Picnic Ham and a Smoked Ham?

There are so many different kinds of hams out there. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Two popular hams are picnic hams and smoked hams.

A picnic ham is a cut of pork from the upper portion of the foreleg. This piece extends into a portion of the pig’s shoulder. Because it doesn’t come from the back leg, it is not considered a true ham.

A smoked ham, on the other hand, is a section of a leg of pork. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. This adds extra flavor to the ham.

Both fresh ham and cooked ham can be smoked, depending on what somebody prefers.

How Long Does a Smoked Ham Last?

We’ve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer.

Wrap Up

Now you’ve got the knowledge for how to smoke a fresh ham – that’s it!  If the process seems overwhelming, just take it step by step and you’ll get the hang of it.  Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering.

If you used this recipe, I’d love to hear how it turned out!  Get in touch in the comments section below or email us to let us know how your smoked ham adventure went.

Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices!

The post How to Smoke a Fresh Ham – Recipe, Tips, and Complete Guide appeared first on Own The Grill.

To get the most out of your pulled pork, you have to know how to store it well and the best methods for reheating.

There are some other practical reasons to reheat pulled pork too.  Maybe you have a big gathering of family and friends coming over the next day around noon to watch the game.  You definitely wouldn’t have the time to smoke pulled pork and serve it all in that morning.

In that case you’d want to cook it a day or two early, store it properly, then reheat to serve your guests.

In this post, we’ll go over everything you need to know about reheating pulled pork.  We’ll go over how to use various methods, how to store your food properly, and some great recipes you can use to serve delicious reheated pulled pork.

Get Started the Right Way With Proper Storage

To get the most out of pork, the work actually begins right after you finish cooking or smoking your pork.  In order to keep your pulled pork juicy and tasty, you’ll need to store it properly.

If you’re cooking a pork for the following day, it’s actually better to keep the pork butt whole.  Wrap it in foil and put it in your refrigerator.  By keeping it whole, it will retain moisture much better compared to shredding and then storing it.

If you’ve already pulled your pork and have a bunch left over, that’s ok! After you finish cooking and pulling your pork, just be sure to save the pan drippings and juices that come out.  You’ll want to keep these for later to help your food stay moist and juicy when you reheat.

Put your pulled pork in a container, then combine with the pan drippings and juices.  From there, you can put your leftovers in the fridge or freezer for storage.

You’ll want to do this step as soon as possible.  The USDA explicitly advises against leaving food out too long at room temperature.  If your food remains between 40°F and 140°F for too long, there’s an increased risk of bacteria growing to dangerous levels.

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5 Different Ways to Reheat Pulled Pork

Reheating Pulled Pork in the Microwave

The first and easiest method for reheating pulled pork is to do it in the microwave.  This is personally my least favorite way to reheat pulled pork, but it’s a simple and effective way to do it.  It’s especially good if you’re short on time.

To use this method, you’ll first need to make sure that your pork is in a microwave safe container.  It’s vital that you don’t microwave any plastic wrappings that aren’t microwave safe.  These can lead to harmful chemicals and toxins getting cooked into your food.

Here’s a step by step guide for how to reheat pulled pork in the microwave:

• Step 1 – Gather your pulled pork and place it into a microwave container.
• Step 2 – If you stored your juices and drippings in a separate container, pour a proportionate amount over the pork you want to be reheated.
• Step 3 – Place your pulled pork and drippings in the microwave, cover the container, and cook on the medium setting for a minute at a time.  After each minute, check the temperature of your pork so you don’t overcook it.  Ideally you should check it with a thermometer.  Your food is ready to go once it reaches a temperature of 165°F.
• Step 4 – If your food is drying out, add an extra splash of juices and pan drippings.  If you run out or forgot to save the drippings, you can substitute a splash of apple juice or BBQ sauce instead.  The pan drippings are ideal though.
• Step 5 – Ready to serve!

Reheating Pulled Pork in the Oven

If you have a little more time on your hands, using your oven as a means of reheating is healthier and is a great way to warm up a particularly large portion of pulled pork.

• Step 1 – Preheat your oven to 225°F
• Step 2 – Take your whole pork butt or shredded pork in an oven safe dish.  Add pan drippings as needed.  Just a little splash should be sufficient if you’re reheating a whole butt, but you might want to use extra or all of your leftover drippings if you’re reheating pulled pork.  Apple juice, broth, and BBQ sauce are good replacements for drippings if you run out or forgot to save them.
• Step 3 – Cover your meat with foil.  The layer of foil will help to retain and lock in moisture while your foil reheats.  Set your dish on the middle rack of your oven that is now heated to 225°F.
• Step 4 – Heat your leftover pork in the oven until it reaches an internal temperature of 165°F.  It’s easiest to measure your food’s temperature with the aid of a probe meat thermometer.  Just to give you an idea, this could take 30 minutes to an hour depending on how much food you need to reheat.
• Step 5 – Pro tip* after your pork reaches 165 degrees, open the foil at the top to expose the top layer of your pork.  Leave it in the oven for just a few minutes longer to add a little bit of delicious bark to your food.
• Step 6 – If you started this process with a full pork butt, now is the time to shred it.  Serve and enjoy!

That’s how to reheat pulled pork in the oven!  This method is healthy and ideal if you have the time.

Reheating Pulled Pork on the Grill

In order to reheat the best on a grill, you’re going to use indirect heat grilling to reheat pulled pork.  The reason is, you don’t want the direct heat of your flame to easily dry out your food.

For those not familiar, indirect heat means setting up 2 zones on your grill.  The heated portion of your grill is to the side of where your food sits while it cooks.  Not directly under it.  You’re trying to create an environment using convection heat inside of your grill that’s not all that different from cooking in an oven.

You might be wondering why you’d do indirect heating on a grill instead of just using an oven.  After all, it’s probably a little extra work to do it on the grill.

There are a few small practical reasons, but the main answer is flavor.  Using your grill allows you to impart another small round of flavor add into your food, especially if you’re reheating with a charcoal or wood fired grill.

• Step 1 – Create your two zone cooking on your grill.  On a gas grill, that means turning one side of your grill’s burners on while leaving the other side off.  For charcoal grills, place your coals in a pile on only one side of your grill.
• Step 2 – Heat your grill until the indirect side (the side where the flames are NOT active) reaches 225°F.
• Step 3 – Take your meat out of the refrigerator and wrap it in two layers of foil.  Add your pan drippings to the meat before you completely wrap in foil.  For whole butts, it’s probably worth adding an extra quarter of a cup of water or broth to ensure the meat remains moist enough.
• Step 4 – Place the foil wrapped meat on the indirect side of the grill.  Leave it on the grill until it reaches an internal temperature of 165°F.  Again, a probe meat thermometer helps a lot for this!
• Step 5 – Take your meat off of the grill after it reaches temperature and unwrap the foil.  Be sure to save and keep all of the drippings.
• Step 6 – If you want to crisp the outside of your pork for a barky outside, place it on the direct heat side of the grill for a couple of minutes.  If your meat is already shredded, put it in a grill safe aluminum pan for this part.
• Step 7 – Remove from the grill, shred your pork if needed, then serve and enjoy!

Reheating pulled pork on the grill is probably my favorite way of doing this, but it does require a tiny bit of extra effort, coordination, and time!

Reheating Pulled Pork in a Crock Pot

Crock pots and slow cookers are great set it and forget it methods of reheating pulled pork.

• Step 1 – Set your crock pot to either the low heat or keep warm setting.
• Step 2 – Add your meat to the crock pot along with pan drippings or a splash of apple juice and/or BBQ sauce.  Be careful not to over do this step with a crock pot though.  Slow cookers do a really good job of retaining moisture so you we’re less concerned about this method resulting in dry meat.
• Step 3 – Keep your food inside the pot until it reaches a temperature of 165°F.  This typically takes around 2-3 hours on the keep warm or low setting of most crock pots.
• Step 4 – Ready to serve!

The Sous Vide Method

Sous Vide just sounds fancy, but it’s really a fairly simple method of cooking and heating food.  You just need a couple of pieces of equipment to get it done.

The Sous Vide method implies vacuum sealing your food in a bag then placing said vacuum sealed bag into hot water.

Obviously, that means you’ll need to have a

vacuum sealer machine

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• Step 1 – Bring your Sous Vide machine or pot of water up to 165°F or a little bit hotter if you need to move quicker.
• Step 2 – Place your vacuum sealed bags of pork into the water.
• Step 3 – Keep your food inside the water until it reaches a temperature of 165°F.  The rule of thumb is about 30 minutes per inch of thickness of your bag.
• Step 4 – Ready to serve!

The great thing about the Sous Vide method is that you don’t need to worry much about adding drippings or additional moisture thanks to the sealed bag.

How Many Times Can You Reheat Pulled Pork?

The technical answer to this question is up for debate.  For practicality’s sake, it’s probably best to plan on reheating pulled pork only one time, maximum.

Each time you reheat pulled pork, it will spend quite a bit of time in that 40°F to 140°F range where it’s prone to bacteria growth.  We obviously don’t want that.

The other reason is that each time you reheat food, it takes away moisture and also takes away from the quality and taste of your food.  Especially if you’re using one of the quick methods outlined above like microwave reheating.

With that in mind, it’s probably best to plan on reheating just once.  If you want your pork to last a longer time, freeze it in single serving portions so you don’t have to reheat an entire batch just to feed one person.

4 Quick and Easy Reheated Pulled Pork Recipes

You might also be wondering what exactly to do with all of that reheated pulled pork.  If you did a good job of smoking it in the first place, it will be delicious on its own or with a little bit of BBQ sauce.

But if you really want to take it to the next level, here is a look at a few of our favorite leftover pulled pork recipes:

Pulled Pork Cuban Sandwich

I’m as guilty as anybody of just slapping some meat in between bread and calling it a sandwich when I’m feeling lazy.

But you can take the flavor of your reheated pulled pork to the next level with this Pulled Pork Cuban Sandwich Recipe.  It’s easy, quick, and doesn’t require a ton of ingredients.

Ingredients:

• 1 sub roll or baguette (12 inches give or take, depending on your preference)
• Yellow mustard
• 2 thick slices of Swiss cheese
• 2 thick slices of ham
• Dill pickle chips (about 8)
• Thinly sliced red onion (about 1/2 cup)

Slice the sub roll in half.  If desired, toast the roll.  Next, smear both sides of the roll with mustard.  After that, place Swiss cheese, ham, leftover pulled pork, pickles, and onions.

Nachos

Nachos are the quintessential leftover meal.  Pulled pork is the PERFECT meat to use in any delicious nachos recipe.  With a few extra ingredients, you can be enjoying restaurant level nachos at home by utilizing your leftovers.

Ingredients:

• 12 oz tortilla chips
• 2 lbs cheese (mexican blend or combination of cheddar and monterey jack)
• 1 diced avocado
• 1 cup refried beans
• 1/2 cup sour cream
• 1/4 cup sliced red onion
• 1/4 cup BBQ sauce (sweet)
• 1/4 cup sliced jalepenos (optional)
• Cilantro to garnish
• Lime to garnish

Heat oven to 350°F and cover a baking sheet with nonstick spray.  Layer half of the chips on the sheet, and top with pulled pork, black beans, jalapenos, onions and cheese.  Place another layer of chips, pulled pork, black beans, jalapenos, onions and cheese on top of that.

Bake 20-25 minutes or until cheese has melted.  Remove from oven and add sour cream, avocado, BBQ sauce, cilantro and lime.

Pulled Pork BBQ Pizza

BBQ pizza is one of my all time favorites.  It’s commonly served with chicken as the main meat, but pulled pork is just as delicious on a pizza, if not better.

You can make your own crust at home if that’s your thing, or you can buy and easy make crust from your local grocery store to get started.

Ingredients:

• 1 pizza crust (12 inches)
• 2 cups shredded cheese (monterey jack or pizza blend ideal)
• 1 cup sweet and/or spicy BBQ sauce
• 1 cup sliced pepperoncini peppers
• 1 cup chopped red onion
• Leftover pulled pork
• 1/2 cup chopped cilantro

Preheat oven to 350°F.  Place pizza crust on a baking sheet.  Spread the BBQ sauce on the crust.  Layer on cheese, pulled pork, peppers, onions, and cilantro.  Bake in the oven for 15 minutes or until cheese is melted and crust is crispy.

Pulled Pork Mac and Cheese

Mac and cheese – the ultimate comfort food.  Pulled pork and mac and cheese go incredibly well together, and it’s a perfect way to utilize your reheated pulled pork.

You can make this one as simple or as sophisticated as you want.  Personally I like just making boxed mac and cheese from the grocery per box instructions then topping with reheated pulled pork.

If you’re in the mood for something a little more sophisticated, grab the following ingredients:

Ingredients:

• Leftover pulled pork
• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk, warmed
• 4 cups shredded sharp cheddar cheese

You can check out this great recipe here, just skip the part where they outline how to make the pulled pork.

Wrap Up

I hope this guide to reheating pulled pork has been helpful to you!  Pulled pork is one of my absolute favorites, and there’s absolutely no reason you shouldn’t be able to enjoy delicious reheated pulled pork for another meal.  If you’re ever wondering how much pulled pork you need per person, check out our guide and calculator here.

Knowing how to do this takes the pressure off!  Now you can buy that big ol’ pork butt and know you’re going to get the most out of it.  Nothing has to go to waste after it’s gone on the smoker.

Have any questions or know of any other recipes we should try out?  Let us know in the comments section below.  We also have plenty of more food knowledge (including how to reheat other types of foods the proper way) right here.

The post Reheating Pulled Pork – 5 Methods for Tasty Leftover Pulled Pork appeared first on Own The Grill.

Knowing how much pulled pork to serve per person is a pretty popular question. When hosting a gathering, you don’t want to run out of food, but you also don’t want to be swimming in leftovers for weeks to come. So, what’s the right amount?

Plan for one-third to half a pound of cooked pulled pork per person. If you’re also feeding children, we would calculate about one-fourth pound per child.

How Much Pulled Pork Should I Buy?

When you calculate how much pulled pork per person you need to buy, there are really two questions you want to ask yourself:

1. How many people are you feeding?
2. Is the meat boneless or bone-in pork?

When you calculate boneless pork shoulder, you should plan for 1/3 pound per person of boneless pork.

A simple formula would be (amount of guests x 1/3) x 2 = raw boneless pork shoulder.

When you calculate bone-in pork shoulder or pork butt, you should plan for 1/2 pound per person of bone-in pork.

A simple formula would be (amount of guests x 1/2) x 2 = raw bone-in pork shoulder/pork butt

Because cooked pulled pork weighs about half the amount of uncooked pork we are multiplying our answer to determine how much raw meat we should purchase.

For Example:

Say you have 12 guests coming to your cookout and you want to make sure you buy the perfect amount of pork to prepare.

You’d take your 12 guests and multiply by 1/3 (or divide 1 by 3).  That makes 4 pounds of cooked pulled pork your end goal.

4 pounds of cooked pulled pork times 2 equals 8 pounds of raw pork that you should buy.

At a Glance — Table of Amount of Pulled Pork for Different Size Groups

We made this table to help you decide how much raw pork is needed to host your gathering.

How Much Pulled Pork Per Person (Boneless vs Bone-In)

If you are looking for a number of guests that are not listed on our table, we have created a pulled pork calculator to help you determine how much meat you will need. We added children to the list since many outdoor gatherings are for the whole family. We calculate about a one-quarter pound per child of pulled pork meat.

Save this calculator for when you’re in a pinch and need to formulate if you have enough pulled pork.

Cooked Pork Will Weigh Half as Much as Raw Pork

Raw pork will cook down in weight by almost half. Deciding the best amount is determined before you cook the pork. It may seem like so much meat when you’re planning but I can promise you that it will cook down in size.

During the cooking process, moisture from water and other juices evaporates out of the pork – leaving the end result weighing significantly less than the pork was in its raw state.  So if you have 4 pounds of pork shoulder or pork butt that go onto your smoker, expect a yield of about 2 pounds of smoked pulled pork.

Which Cut of Pork to Use for Pulled Pork?

Pulled pork meat typically comes from the shoulder or “butt” of the pig. These cuts, known as pork shoulder or pork butt, are located above the front leg and below the back of the pig. Despite the name, “pork butt” does not come from the actual rear end of the pig.

You can typically find these cuts of meat at big box supermarkets or your local butcher. Really comes down to personal preference.

We have a great write-up on Pork Shoulder vs Pork Butt if you’re unsure of the difference.

Serving Size for Children?

We generally like to plan for 0.25 pounds of cooked pulled pork per child for any of our cookouts. If your kids are like my kids, then they’ll go straight to the mac and cheese and cupcakes. So definitely account for less meat when the event has a lot of kids (see above our built-in calculator for the exact measuring).

How do I determine the serving size of pulled pork for my guests?

There are a few factors to consider in determining how much meat to serve per person. Before deciding how much raw pork to buy, ask yourself these 3 questions:

1. What type of event are you hosting?
2. Are you serving other dishes alongside?
3. Are you hosting a lunch or dinner party?

Let’s dive into these three questions:

Type of Event

The setting of your cookout plays a big role.  Will you have enough meat for a sit-down dinner or a poolside cookout?

When cooking for a sit-down dinner, people tend to eat their portion and then move on to dessert or whatever the after-party treat may be.

If you’re hosting a cookout or tailgate party, your guests may eat in more than one place setting. Since the setup is more buffet, you can easily go back for seconds.

The Average Cost of Pork Per Pound

The average cost of pork per pound is $3.20. You have to factor in the cut of meat, quality, location, and market conditions. Certain cuts can be as low as $0.50 per pound up to $6.00 per pound. Different cuts of pork, such as pork chops, pork loin, pork shoulder, and bacon can vary in price.

Other Dishes

Is pulled pork the main dish?  Or are you also grilling burgers or smoking other types of meat to go along with your pork?  If you have other main course-style foods for your guests to choose from, you might want to cut down on how much pork you plan to cook. Maybe account for 1/4lb per person.

You can add a few other side dishes for your guests to pick on. If you have a bunch of delicious sides to go with your pulled pork, you probably don’t need to create a mountain of pork.

A potato side dish is the perfect crowd-pleaser to both impress and fill your guests.

Lunch or Dinner

The rule of thumb would be less for lunch and more for dinner. We find ourselves overlapping the two when hosting so sticking with the calculated amount of pulled pork listed above is the best way to approach your next event. Always expect your guests to have hearty appetites

Another great thing about choosing pork is you can serve pulled pork sandwiches for a crowd at lunchtime or dinnertime, and leftovers are even better!

Recipe for the Classic Pulled Pork Sandwich

• 8-10 pound (3.6-4.5 kg) raw pork shoulder (also known as pork butt)
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cayenne pepper (adjust to taste)
• Wood chips (such as hickory, apple, or cherry), soaked in water for 30 minutes
• Bbq sauce (optional)
• Hamburger buns or rolls for serving

Instructions:

1. Preheat your smoker to a temperature of 225°F (107°C)
2. In a bowl, combine the brown sugar and dry ingredients (paprika, salt/pepper, garlic, onion, chili powder, and cayenne pepper). Mix well to create a dry rub.
3. Pat the pork shoulder dry with paper towels. Rub the dry rub mixture all over the pork, until evenly coated. You can also inject the pork with a marinade or apple juice for added flavor and moisture.
4. Place the seasoned pork shoulder on the smoker grates, fat side up. Close the lid and smoke for approximately 1.5 to 2 hours per pound (3.3 to 4.4 kg), or until the internal temperature reaches 195-205°F (90-96°C).
5. Periodically check the temperature of the smoker to maintain steady heat.
6. Once the pork reaches the desired temperature, remove it from the smoker and carefully wrap it in aluminum foil. Let it rest for about 1 hour. This resting period allows the meat to retain its moisture.
7. Use two forks or meat claws to shred the meat, throwing away any excess fat. You can mix in bbq sauce or serve it on the side for individual preference.
8. Serve the pulled pork on a hamburger bun or your favorite roll. You can serve it alongside coleslaw, pickles, or other desired toppings.

Storing Leftover Pulled Pork

Proper storage is key to delicious pork leftovers and preserving the flavor of your pulled pork.

To store leftover pulled pork, use a sealable airtight container or plastic freezer bag.  Place your leftovers inside the container and be sure to spoon in any excess juices that remain in your serving pan.  You can also mix in extra bbq sauce. The juices are key to being able to have moisture and reheat your leftover BBQ properly.

• If refrigerated, you should plan to consume your food within 48 hours to ensure it is safe.
• Frozen pork will keep for 4-12 months in the freezer if stored properly.  After that, the meat may start to deteriorate and have freezer burn.

Ideas for Leftover Pulled Pork

Here are a few of our fav leftover pork recipes:

1. Southwest Shredded Pork Salad
2. Pulled Pork Pizza
3. Pulled Pork Tacos

Check out the post we did on how to reheat pulled pork.

FAQ

• How many calories are in a bbq sandwich? The number of calories in a BBQ sandwich will depend on the ingredients used, but typically, it ranges from 300 to 500 calories.
• What is the average cost of pork per pound? The average cost of pork per pound is $3.20. You have to factor in the cut of meat, quality, location, and market conditions. Certain cuts can be as low as $0.50 per pound up to $6.00 per pound. 
• Can you use a slow cooker to cook pulled pork?  Absolutely! Using pork for pulled pork slow cooker is an easy and delicious lunch or dinner. 
• How much pulled pork per person for sliders? For mini slider rolls, you can estimate about 1 to 1.5 ounces of cooked pulled pork per slider. Mini rolls are typically smaller than regular-sized slider buns, so you’ll need less filling to create the perfect bite-sized portion.

Conclusion: How Much Pulled Pork Per Person?

• You want to serve 1/3-1/2 lb cooked weight of pulled pork per person or 1/4 lb per child.
• Using our calculator above can help you determine exactly how much you will need to host your gathering.
• Cooking pork will reduce its weight by almost half.
• Pulled pork is made from the pork shoulders or pork butts of a pig.
• Smoking pulled pork is a slow cooking and low process, so be prepared for it to take several hours.
• You can serve pulled pork alongside other dishes to help keep the serving size per person at a reasonable amount.
• Store leftovers and enjoy another yummy meal down the road like pulled pork tacos.

Just in case we’ve put the cart ahead of the horse here, check out our guide on how to pull pork next if you want to learn the fundamentals of pulled pork.

Thanks for stopping by, and let us know if you have any other thoughts or questions for us about the best way to serve your future BBQ feasts!  Get in touch with us in the comments section below.

The post How Much Pulled Pork Per Person? (Ultimate Guide) appeared first on Own The Grill.

But after the pork comes off of the smoker and before it gets to your plate, there’s a key step that you want to get right – pulling the pork itself.

It might sound simple, and it is, but it’s definitely a key step in the process of delivering delicious and beautiful looking BBQ.  There are a few different ways you can go about it too, and you can expect to learn about all of them in this article.

Read on to see our complete guide on how to pull pork – we’ll go over all of the different methods.  Everything from the traditional methods to the less common – yet effective methods will be covered here!

Pulled Pork – Quick Overview

Pulled pork most often starts out as a large hunk of pork shoulder or pork butt, although you can technically make pulled pork with other cuts too, like the tenderloin.

Your large cut of pork is typically brined, then the outside is rubbed generously with a BBQ rub to add flavor and seasoning.  Next, it goes on the smoker for a few hours to cook low and slow.  With time, the pork becomes more flavorful and more tender – by the time it’s ready to come off the smoker, it could practically fall apart to the touch it’s so tender.

I’m biased, but I think a smoker is the best place to cook pulled pork – that way you can get some wood fired flavor into your food for that traditional BBQ taste.  If you don’t own a smoker however, you can definitely make pulled pork via other methods.  You can make it in the oven, in a slow cooker or instapot, or even in a dutch oven on your stove top too.

After the pork is cooked through and nice and tender, it’s time to pull it while it’s still warm.

Before You Start Pulling Pork

One of the secrets for how to pull pork the best way is to do it while the meat is still hot.

The reason?  As the pork cools down, it becomes harder to pull because all of the fat and connective tissues that have softened during the cooking process will begin to harden.  Pulling the pork becomes much more difficult when the meat toughens up.

So with that in mind, it’s ideal to begin pulling pork almost immediately after it has finished cooking.  When you do this, the fat will easily drain away and the pork meat will easily and naturally fall apart into little strings – leaving you with a bowl full of delicious pulled pork.

When the pork comes off of the smoker it’s going to be pretty hot – close to 200°F internally in fact.  Safety is an easy step to overlook in the process, but you’ll want to make sure you have a couple of pieces of equipment on hand to help get the job done safely:

• BBQ gloves, kitchen gloves, or any other heat resistant gloves.  A good pair of heat resistant gloves will allow for you to safely handle the pork while you pull it.
• A large aluminum foil pan, or a cutting board with a moat around it.  The idea here is to contain the drippings and juices that come out of the pork once it’s pulled.  The juices will also be hot, so you especially don’t want them spilling all over your counter in a mess.  You’ll also want to keep the drippings in case you have leftover pulled pork, but more on that later.

Aluminum Foil Pans 9x9 Baking Pans

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How to Pull Pork – Different Methods

Here are all of the most popular and effective ways for how to pull pork:

Two Forks

Probably the most common method of pulling pork is by utilizing two forks – which all of us can find in the kitchen.  No special equipment required!

With your two forks, you simply work them into the pork next to each other, then pull them slowly and firmly away from one another.  Depending on the consistency of your pork, it might work out better if you hold one fork steady while you pull the pork with the other fork.

The goal is to have an end result of somewhat uniform, thin fibers of meat.  With the two fork method it’s common to take off large chunks at a time – it’s ok if that happens.  Just take the time to work the large chunk down into smaller fibers before working back to the main hunk of meat.

Meat Claws

If you want to make your pulled pork operation a little easier, a set of meat claws is probably a good investment – and they’re pretty cheap to pick up!

Essentially, using meat claws for pulled pork is really similar to using two forks, but the claws are specifically designed for the task.  They’re definitely more efficient than forks thanks to ergonomic handles and optimally designed tips.

Most meat claws on the market are BPA free plastic and heat resistant up to 400°F or more, depending on the brand.  That makes them ideal for pulled pork, and even other tasks such as transporting roasts or other large pieces of meat.

By Hand (The Old Fashioned Way)

If you like to put a little bit of figurative elbow grease into your process, or if all of your forks are dirty, you can pull pork by hand.

Of course, you’ll want to 100% make sure you have heat resistant gloves on, otherwise you’ll definitely burn your hands.

This method is straightforward – just get your hands in there and begin pulling the fibers apart with your fingers.

Stand Mixer

If you have a Kitchen Aid mixer or a similar style of stand mixer on your kitchen, you can use it to pull pork extremely efficiently.

Use a stainless steel bowl and a flat beater attachment (ideally stainless steel but plastic works too).  Cut your pork into manageable chunks that will fit into the stand mixer bowl, then remove any bones.

From there, all you have to do is turn the mixer on low for a few seconds and before you know it you’ll be left with perfectly pulled pork.

Pork Puller Drill Bits

Believe it or not, there are actually drill bits for pulled pork that you can attach to your drill.  These things are the real deal, and can get your pork pulled in no time.

For a small family gathering, they might be a little bit of overkill – but they’re great for large gatherings or if you have to pull multiple pork shoulders at once.

A word of advice: make sure you use a pork puller drill bit in tandem with a deep bowl or pot, because things can get messy otherwise.  I promise you don’t want these drill bits slinging pork and juices all over your kitchen!

Outspark Stainless Steel Pork Puller Used with Standard Hand Drill (3inch)

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How to Pull Pork – Step by Step

Just to recap, the steps from start to finish for how to pull pork go like this:

• Smoke your pork shoulder (or slow cook it via another method).
• While your pork is still hot, grab your heat resistant gloves and use either forks, claws, stand mixer, or drill bit to pull the pork.
• Transfer the pulled pork strands to a bowl or container.  Be sure to save the juices and drippings to combine with the pulled pork.
• Serve and enjoy!

“Pulled” vs “Shredded” Meat

In most parts of the country, the terms “pulled” and “shredded” are used somewhat interchangeably.  When used in the context of BBQ, both of these terms are referring to a process where a cooked meat is broken down into fibers and strands.  In practice, I don’t know of any difference between “shredding” pork vs “pulling” it.

This technique isn’t limited to just pork either!  You can try your hand at pulling (or shredding) other meats like beef, chicken, or turkey.  Transforming any of these BBQ style meats into bundles of strands makes them perfect for family style serving, or to place on a sandwich.

Pulling It All Together

If you came to this article looking for ideas on how to pull pork, I hope you found at least a couple of methods to help you get the job done.  It’s not rocket science, but knowing what to do can be the difference between a total mess and an efficient pork pulling operation.

Pulled pork is a BBQ staple and easily one of the best foods to smoke for your next cookout – whether you’re a total beginner or an expert who’s chasing after that legendary BBQ bark.

Have any other methods for how to pull pork that aren’t in this article?  We’d love to hear about them in the comments section below.

The post The 5 Best & Easiest Ways To Pull Pork appeared first on Own The Grill.

However, if you’re partial to eating hotdogs more regularly than you would care to admit you might be wondering: Are uncured hotdogs better for you?

In this article, I will explore some interesting information about hotdogs, from whether uncured hotdogs are better for you to the dangers of processed meats.

So, let’s get started.

Are Uncured Hotdogs Better For You?

In terms of whether uncured hotdogs are better for you, it’s a controversial debate that is concerned with synthetic and natural nitrates that are found in cured and uncured meats.

Hot dogs are one of the most processed sources of meat on the market. The average hot dog contains about 10 mg of nitrates. Nitrates and nitrites are compounds that occur naturally in the human body and some foods.

They’re also added to certain processed foods to extend shelf life. For years nutrition experts have warned about the use of potentially harmful chemicals in foods.

Synthetic nitrates and nitrites are added into hot dogs and other cured meats, such as ham and bacon, as they prevent the growth of harmful bacteria, add a salty flavor, and enhance the flavor and colour of foods. Nitrates are present in small amounts in processed meats and in larger amounts in healthy foods like vegetables.

They also occur in drinking water, and the human body produces nitrates, too. So, why should you try to avoid nitrates?

The problem with synthetic nitrates is that during the processing of meat, adding preservatives such as sodium nitrite to prevent the growth of germs may add compounds that could increase the potential of these foods to cause cancer.

When a hotdog or other processed meat product is labeled “cured,” that simply means that the food contains synthetic nitrates or nitrites. Uncured hotdogs, on the other hand, are free of synthetic nitrites.

Bearing this in mind, one would assume that uncured dogs are the healthier choice. However, it’s important to note that the majority of uncured meats still contain nitrates and nitrates, although they’re from a natural source such as celery powder and juice.

They’re labeled “uncured” and “no nitrates or nitrites added” because that’s what USDA labeling laws require when naturally sourced nitrates and nitrites are used.

Oscar Mayer, for example, has a new hotdog recipe that uses nitrite derived from celery juice instead of artificial sodium nitrite. What sets the nitrates in vegetables apart from those in cured hot dogs is the fact that vegetables come with vitamin C and other compounds that inhibit conversion into nitrosamines.

However, many experts argue that nitrites are nitrites – and whether they are synthetic or natural makes little to no difference.

A large concern associated with processed meats is that nitrites can combine with compounds found in meat at high temperatures and produce nitrosamines, which are known carcinogens in animals. This is a ‘chemical reaction that can happen regardless of the source of the nitrites, including celery juice’, and thus makes the debate complicated.

Whether you are decide to start buying uncured hotdogs, the fact remains: hotdogs are a processed food that aren’t ever going to be the healthiest option. When it comes to eating hotdogs and other processed foods, the key to remember is that they should only be consumed in moderation and after thoroughly cooked and as part of a healthy, balanced diet.

It’s always a good idea to be mindful and check the ingredients list of the back of processed foods to understand what you are putting into your body.

However, whether you opt for cured or uncured hotdogs at the store, hotdogs should never be a part of your daily diet as they aren’t a particularly nutritional option. While they are fine to have every now and then, hotdogs should never be a part of your daily diet or eaten on a regular basis.

Keep reading for a better understanding of some of the dangers of processed meats.

Dangers of Eating Processed Meat Regularly

Processed meat is generally considered to be unhealthy. Some of the dangers of eating high volumes of processed meat regularly include but are not limited to:

• Processed meat is associated with chronic disease

Eating processed meat has been linked to chronic diseases, such as high blood pressure, bowel and stomach cancer, heart disease, and chronic obstructive pulmonary disease. Studies have shown that people who eat processed meat are more likely to get these diseases.

• Eating processed meat is linked to leading an unhealthy lifestyle

Processed meat has consistently been linked with harmful effects on health. Health conscious individuals have been aware of this for years. However, people who don’t eat processed meat in moderation are at higher risk of developing disease.

• High levels of sodium chloride

Processed meat products are usually high in sodium chloride, also known as salt. While processed meat is not the only offender, it’s important to know that excessive salt consumption may play a role in hypertension and heart disease.

• Nitrites

The meat industry mainly uses sodium nitrite that companies currently use to cure meats such as hotdogs, cold cuts, and bacon. Nitrites can combine with compounds found in meat at high temperatures and cause nitrosamines, which are known carcinogens in animals.

Due to the dangers associated with processed meats, hotdogs and other processed meats cannot be considered a healthy food that you should be eating on a regular basis.

In Summary

When it comes to healthy food choices, making simple swaps such as buying uncured hot dogs rather than cured hot dogs can cut down on the synthetic preservatives you’re putting in your body.

You can reduce your risk of nitrosamine exposure by carefully studying the label when shopping for processed meats to find a product with limited or no additives that contain nitrates.

Hotdogs, along with other processed meats should only be eaten in moderation and as part of a healthy, balanced diet.

The post Are Uncured Hotdogs Better for You? (Uncured vs Cured) appeared first on Own The Grill.

American hot dogs are typically made from a combination of meat types. They are comprised of all of the areas of meat that would not make a good steak or roasting joint, but that is still safe to eat.

This means that they are often not of a desirable size, shape, or tenderness. The meat used to make hot dogs tends to be skeletal meat, similar to what is used to produce ground meat.

If you have purchased really cheap hot dogs, they likely contain a high percentage of mechanically separated chicken. This is where the bones have undergone a mechanical process to pull the muscle tissue off. This is not unsafe to consume, but it is a much cheaper source of protein.

These skeletal meat trimmings are collected and then run through a grinder. This gives the meat a very fine and homogenous texture, making them perfect for hot dog production. Salt is added to encourage the proteins to stick together, making the hot dogs easier to form.

Water and nitrites are then added to the hot dog mixture. This is what gives the meat the pink color and the classic hot dog flavor.

The nitrites are also used as a bactericide, protecting the meat from the bacteria known to cause botulism. Flavorings can also be added at this point, although the precise blend will vary between manufacturers.

What Happens If You Eat Raw Hot Dogs?

In some cases, you may be lucky. The hot dog may not have any adverse effects on you, although this is unlikely. The bacteria found in undercooked and raw hot dogs are known to have minimal impacts on healthy adults if consumed in small quantities.

The FDA has done extensive research into food safety. They do not recommend eating raw hot dogs straight from the packet.

There is a bacteria known as Listeria which is known to grow inside processed meat products such as hot dogs. This bacteria can only be killed off if the hot dogs are cooked to an internal temperature of 165 degrees Fahrenheit.

If you are pregnant it is not advised that you consume hot dogs or deli meats at all. This is because there are certain types of bacteria known to be found in these products. These bacteria are rarely found but can be dangerous if present.

For this reason, an avoidance strategy is recommended for pregnant women. This bacteria is also particularly dangerous to young children, elderly people, AIDS patients, cancer patients, diabetics, those suffering from cirrhosis, and the immunocompromised.

What Is Listeria?

Listeria is a bacteria that is commonly found in soil, dust, water, and animal waste. It can grow, even at colder temperatures (such as in the refrigerator). It is often found inside improperly processed deli meats, including hot dogs.

The early stages of a Listeria infection (known as listeriosis) will present as nausea, fever, diarrhea, muscular aches, and vomiting. It is a type of food poisoning and will present as such, to begin with. If it is left untreated, this can develop into meningitis and septicemia (a blood infection).

If a pregnant woman becomes infected with listeria this can lead to serious issues for the unborn child. The infection increases the risk of miscarriage, stillbirths, premature deliveries, and a deadly listeria infection for the young child.

Listeria symptoms tend to start within 1 and 4 weeks of consuming the bacteria, although there have been reports of symptoms up to 70 days post-exposure.

To diagnose a listeria infection a bodily tissue sample will be taken. This tissue is likely to be blood, placenta, or spinal fluid. This is then placed in a bacterial culture to see whether Listeria will form, indicating an infection.

Listeriosis is treated with antibiotics prescribed by a medical professional. If the infection is left to spread it becomes known as invasive listeriosis. This often requires hospitalization and about 1 in 5 people suffering from it will die.

How Can You Avoid Listeria?

There are many simple steps that you can take to reduce the risk of coming into contact with listeria in your home – whether it’s through hot dogs, brats, or other meats. You should ensure that you keep raw and ready-to-consume foods separately in your refrigerator to reduce the risk of cross-contamination.

You should wash all fresh produce thoroughly when you get it home. Chilled and ready-to-eat foods should be kept in the refrigerator at a temperature consistently set to 41 degrees Fahrenheit or below. If you remove any products from the refrigerator, you must consume them within 4 hours.

Any foods that require cooking should be heated until they are piping hot in the center. Follow any care, cooking, and storage instructions detailed on the packaging. If you open any packets of food, you should aim to consume the contents within 2 days to reduce the risk of bacterial growth.

The post Can You Eat Raw Hot Dogs? (And What Happens If You Do) appeared first on Own The Grill.

However, if this is your first time cooking pulled pork you might be wondering: Can you overcook pulled pork?

In this article, we cover some key information about cooking pulled pork, including tips on how to prevent overcooking it.

How to Avoid Overcooking Pulled Pork

Keep It on a Low Heat Setting While It Cooks

The secret to moist, tender pork is to keep the temperature low and to cook it slowly. You don’t want to rush the process, as you will risk drying it out or overcooking the meat so much that the texture becomes sloppy.

As a result, you will want to place the oven on a relatively low heat setting and cook the pork at 300°F (150°C). This is why planning ahead is so important when it comes to cooking pulled pork, as you don’t want to ruin all your hard work by cooking it at too high of a temperature.

If you have the time, 225 degrees Fahrenheit is an excellent sweet spot for low-and-slow cooked pork shoulder.

Keep a Close Eye on Your Pork as It Cooks

Most importantly, to avoid overcooking your pulled pork you should keep a close eye on your pork as it cooks in a Dutch oven. There is a fine line between your pork being tender and sloppy. As a result, you should be mindful to check your pulled pork when it’s nearing the end of its cooking time.

You should cook until pork is just starting to turn tender, about 4 hours depending on the size of your joint. Remove the lid after 4 hours and continue cooking until a knife shows little resistance when twisted inside the meat and a dark bark has formed or about 1 hour longer.

As soon as the pork joint pulls apart in easy chunks, it’s a clear sign that it is done and ready to be served up! The texture can easily become mushy or dry if the joint of pork cooks for too long.

How to Keep Pulled Pork Moist and Warm When Cooking Ahead of Time

As it takes hours to achieve the deliciously tender and moist meat of pulled pork, you might find it more convenient to cook ahead of time. This will ensure that your meat is juicy and succulent and that you’re not worried about it being done on time.

However, when doing this, you will need a way to keep the pork moist and warm before you serve it up. There are a few different ways that you can go about keeping pulled pork warm and moist so that it is perfect to serve to your guests.

The main trick is to re-introduce liquids to the meat every so often to combat the escaping steam.

To do this, you could consider keeping the pulled pork in a crockpot to keep it warm and periodically spray chicken broth to keep it moist. This not only contributes more flavor to the dish than water would, but it can also help keep the steam from escaping as much.

As it is generally easier to keep the pork at a specific temperature, you will generally want to have the crockpot on a lower heat setting and just let it simmer. This uses the heat that the pulled pork has left, while also preventing it from cooling down too much before you serve it to your guests.

You don’t want to use a higher heat setting, or you might end up overcooking the pulled pork, which would just dry it out even more.

Another option to keep your pork warm is to use the cooler method. You can wrap the meat in tin foil, place it in a cooler on some towels and then cover the meat with more towels and close the lid. This will keep the meat piping hot for a good 6-8 hours should it be finished cooking too early.

Tips When Cooking Pulled Pork

Test Your Pork Throughout the Cooking Process

It’s important to know that every pork joint is different and will likely have a different cooking time. How long your pork joint takes to cook will depend on the size. The internal temperature needs to get to at least 195 degrees Fahrenheit, and the time it takes to get there will depend on the temperature that you cook it at.

Bear in mind that the color of your pork could be misleading. The exterior should look dark brown in color. If the pork hasn’t reached the desired internal temperature, or isn’t tender, then you should close the lid and let it cook for another 30 minutes before you check again.

Let It Rest

Always give your pulled pork the time to rest! Allow the pork to rest wrapped in foil for at least 30 to 60 minutes for the best results.

Always Pull, Never Chop

It’s called pulled pork for a reason! Resist the temptation to cut the pork into chunks. Maintain the moisture by pulling the pork apart by hand.

In Summary

Yes, you can overcook pulled pork. To prevent this from occurring, you need to make sure that you are cooking the pork joint on a low temperature and that you’re keeping a watchful eye on your joint as it cooks.

If you’re dealing with pork leftovers, head on over to our guide on reheating pulled pork next for tips on how to maintain that wonderful moisture for your leftover BBQ.

The post Can You Overcook Pulled Pork? (And How Not To) appeared first on Own The Grill.

As certain seasons approach, you may find that you consume more smoked ham than normal. For example, during festivities where you will regularly be dining with friends and family.

Because of this, it is easy to overstock on this meat, leaving you with enough leftovers that will eventually end up spoiling if they are not stored properly and eaten in a certain amount of time.

Now you may be wondering how long your smoked ham will last when stored both in and out of your refrigerator and we have provided you with the answers to this query below.

How Long Does Smoked Ham Last In the Refrigerator?

When discussing smoked ham there are a few varieties to be aware of. This includes fresh smoked ham, smoked ham lunch meat, and unopened smoked ham. You should expect a freshly smoked ham to last for up to 5 days when stored in the refrigerator.

Unopened smoked ham is going to last for significantly longer, with an estimated 2-week refrigerated shelf life. Smoked ham lunchmeat will also last for around 2 weeks when it is properly stored inside a refrigerator.

Aside from the type of ham, several other factors will affect how long it is going to last. For example, how it was prepared and the internal temperature of your refrigerator will all contribute.

To ensure that the temperature inside of your refrigerator is regulated, you may find it beneficial to invest in a probe thermometer. Using this device, you will be able to check that the temperature stays within the correct range for your meat.

The packaging of the ham will typically state a date by which it is recommended to be consumed. If you have yet to open your smoked ham, it is advisable to keep it in its original packaging until you are likely to use it. Doing so is going to maximize its shelf life.

How Long Does Smoked Ham Last In the Freezer?

It is possible to freeze smoked ham and you will find that it lasts significantly longer when you store it this way. If you decide to freeze your smoked ham, you must do so before it exceeds its refrigerator shelf life.

Impressively, fresh smoked ham can last for up to 6 months in the freezer just like unopened smoked ham. Smoked ham lunch meat will not last for quite as long when frozen as it has a 3-month shelf life.

Before freezing your ham, if it is open and has recently been cooked, you must allow it plenty of time to cool down completely. Double wrapping your ham is also recommended, even if you are yet to have used it. If it is still in its original packaging you can add a layer of aluminum foil or plastic wrap.

If your smoked ham has been opened and removed from its original packaging, you will need to rewrap it in heavyweight foil, plastic wrap, or a freezer bag. Remember to wrap it a second time for an additional layer of protection.

Whilst smoked ham can last for up to 6 months and is safe to consume up until this time, it is going to be of the best quality when used within 1 to 2 months of freezing. It is also worth labeling it on the date that you are freezing it so you know how long it is going to last from that time.

You can thaw your ham in one of three ways. The first option is to defrost it inside your refrigerator. If you are dealing with a smaller joint of ham or you don’t have a lot of time to wait for it to thaw, you can defrost it inside a microwave. Alternatively, if the ham is still inside an airtight bag you can thaw it in cold water.

After defrosting your smoked ham inside the refrigerator it will keep for a further 3 to 5 days before you need to cook it. However, this does not apply to smoked ham that was defrosted in cold water or the microwave. Instead of keeping it inside your fridge for a couple of days, you must cook it immediately.

How Long Does Smoked Ham Last at Room Temperature?

Smoked ham that is dry cooked and still whole can last for a year when stored at room temperature. Most other varieties of ham should not be stored at room temperature for longer than 2 hours.

If this time has passed and it still has not been used, you will need to discard it. This is because bacteria tend to thrive at room temperature. As soon as you make a cut into the ham and expose moisture you must put it into your refrigerator straight away.

How to Tell If Your Smoked Ham Has Gone Bad?

The most obvious way of identifying whether your smoked ham has gone bad is to use your senses and smell it. If it smells sour or there is a noticeable difference in the odor it has more than likely gone bad. Aside from this, you may also notice a change in the color of the ham.

Typically, meat tends to be a shade of pink but when it starts to spoil it may look rather grey and dull. Another change can be identified in the feel and appearance of the ham. You may find that it looks and feels quite slimy. If it isn’t slimy it may feel sticky. Either texture is a sign that the ham has gone bad.

Finally, if you have bitten into a piece of ham and notice that it tastes different from how it did previously, you shouldn’t continue to eat it because it has probably gone bad.

The post How Long Does a Smoked Ham Last? (And How To Tell If It’s Gone Bad) appeared first on Own The Grill.