Pulled pork roast on board with fork
The Biggest Prep Error You're Making With Pulled Pork
Preparing pulled pork is fairly simple to master, but there are still numerous mistakes that can be made, such as putting meat in the smoker straight from the fridge.
Before you place your pork shoulder on heat, it’s important that you remove it from the fridge a few hours before you plan to start smoking.
This allows the meat to reach ambient temperature, shortening the overall smoking time, avoiding burnt edges, and leading to a more consistent final product.
If your meat were fresh out of the fridge, the heat that should begin cooking the food would be first spent raising it up to a temperature where the cooking process can begin.
The exterior would languish in the heat, while the inside gets started, resulting in a long cooking time and a burnt crust. Removing your meat from the fridge early prevents this.
Get a smoker or grill set for indirect cooking at a medium-low temperature of 250 to 250 degrees F. Ensure there is a pan of water to catch drippings and add moisture.
Place your pork shoulder over the pan and close the door or drop on the lid. Closely monitor the temperature, which needs to be between 165 and 200 degrees F internally.