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1. Procure Your Pork. Pulled pork is best made from the shoulder of the pig. It's a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards.
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Internal Temp for Pulled Pork 195-205°F - Ideal is 203F How Do You Tell if Pulled Pork is Done? Pulled pork internal temp needs to be at least 195°F to be done. Use a digital meat thermometer at the thickest part of the pork butt to make sure the pork is ready. It should be moist, tender and easy to pull apart with a fork to ensure best.
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Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.
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1. Bone Pulls Cleanly: The most definitive sign of doneness is when the bone pulls cleanly from the meat. Using tongs or a fork, gently tug on the bone. If it slides out effortlessly, your pulled pork is ready. 2. Internal Temperature: Insert a meat thermometer into the thickest part of the pork, avoiding any bones.
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Preheat the oven to 300 degrees F. In a large pot heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2-3 minutes. Very carefully place the pork in the pot and sear the roast on all sides (3-5 minutes per side).
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When you think your pork is nearing completion, insert the thermometer into the center of the meat. As the thickest part of your pork, this is usually the coolest piece and the last to fully cook. If you're working with a bone-in product, be sure that the thermometer isn't touching a bone, as this could cause the reading to be inaccurate.
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Step 2: Combine the brown sugar and all the spices and seasonings in a small bowl and stir to combine. Step 3: Coat all sides of the pork with the spice rub and press it in well. Step 4: Lay the pork over the onions, fatty side up. Step 5: Cook in the slow cooker for about 4 hours on high OR 6 to 8 hours on low.
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However, keep in mind that some cuts of pork, such as pork chops, may retain a slight pink hue even when fully cooked. 2. Touch Test. Another method is to use the touch test. Gently press the pork with your fingers - if it feels firm to the touch, it is likely done. However, if it feels soft and squishy, it needs more time to cook.
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When stored properly, cooked pulled pork can last for 3 to 4 days in the refrigerator. It is important to make sure that the pulled pork is stored in an airtight container to prevent it from drying out or absorbing other odors from the fridge. If you have any leftovers after this time, it is best to freeze them for longer storage.
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The Juices Test. When you feel like the pork is close to being done, insert a fork into the thickest part of the meat. Check the color of the juices that run out. Clear juices typically indicate that the pork is done. If the juices are pink or red, then you need to cook the meat a little longer.
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Check the Internal Temperature. Using a meat thermometer is the most accurate way to know if your pork is done. Insert the thermometer into the thickest part of the meat, making sure not to touch any bone. The pork is safe to eat when it reaches an internal temperature of 145°F (63°C).
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First, you can use a meat thermometer and keep in mind that the temperature of well-cooked pork should be a minimum of 145 degrees Fahrenheit. Secondly, touching the pork and feeling the firmness; it is cooked if it is firm and not hard. Soft pork needs more time to cook. Although knowing how to tell if pork is done is essential in ensuring.
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Line a baking sheet with foil and use a rack. Place the pork fat cap side up. Cook - Place the pork in the oven and cook until the internal temperature reaches 165° F. Cover the pork tightly with aluminum foil, then place back in the oven and continue to cook until the internal temperature reaches 203° F.
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The ideal done temperature for pulled pork is between 200° F and 205° F internal, although temperature alone isn't the only indicator. You should also perform a tenderness test with a toothpick or thermometer probe. Once the pork has reached perfect tenderness, it should feel as though you're poking a stick of butter—no resistance.
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The best internal temperature for pulled pork is 190 to 195 degrees Fahrenheit. If the temperature goes significantly above that, the pork will be too dry. Significantly lower than that, it will be too chewy and difficult to shred.
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It's tough knowing when BBQ pulled pork is ready, here's a quick video of knowing when it's perfect
