Food - Drink
The Easiest Way To Avoid Dry Pulled Pork
By Lauren Rothman
If you’re a fan of barbeque then chances are that you’ve had your fair share of pulled pork, which is usually made from the shoulder of the pig also known as a pork butt. The process of making pulled pork is pretty simple but is a test of patience as you will want to cook the piece of meat at a low heat over a longer period of time.
The best iterations of pulled pork are moist and meltingly tender, seeming to require hardly any chewing but we've all probably sampled dry pulled pork in our day. To avoid this, you will want to avoid getting the pork shoulder to an internal temperature that reaches higher than 210 degrees fahrenheit.
Most barbeque experts will suggest the internal temperatures between 200 to 205 degrees fahrenheit, as when you surpass 210 degrees, the muscle fibers in the meat begin to toughen up and the meat begins to dry out. So, next time you try cooking this barbeque staple, be sure to have patience and a meat thermometer ready so you don’t exceed 210 degrees fahrenheit.