The Biggest Prep Mistake You're Making With Pulled
Pork
Not Letting It Rest After Cooking:
Skipping the resting time prevents the juices from redistributing, leading to dry pulled pork.
Using the Wrong Cut of Meat:
Opting for a lean cut instead of pork shoulder or pork butt results in less tender and flavorful meat.
Underseasoning the Meat:
Failing to apply enough seasoning or rub prevents the flavors from fully penetrating the pork during cooking.
Skipping the Marinade or Brine:
Not marinating or brining the pork beforehand reduces the depth of flavor and moisture in the final dish.
Cooking at Too High a Temperature:
Cooking pulled pork too quickly at high heat can make it tough instead of tender and juicy.
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Not Using a Meat Thermometer:
Guessing doneness instead of using a thermometer may result in undercooked or overcooked pork. –
Pulling the Pork Too Soon:
Trying to shred the pork before it’s properly cooked or rested makes it difficult to pull apart.
Discarding the Juices:
Throwing away the cooking juices instead of mixing them back into the shredded pork leads to drier meat.
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