Pulled Pork How-to

In the Midwest (and I'm sure, beyond), it's no question that pulled pork is a crowd favorite—whether at graduation open houses, family reunions, baby or bridal showers, wedding receptions, and backyard pitch-ins.

Of course, it's also a great go-to option for weeknight dinners—throw either a bone-in Boston Butt (the top choice, followed by the leaner but still delicious picnic roast) in the slow-cooker in the morning and come home to tender meat, that's ready to be sorted, sauced, and enjoyed. 

While there's so many different ways to season and prepare pulled pork, below I'll share, what I hope will be helpful information and tips, for the next time you find yourself needing to make a batch of this satisfying, flavorful comfort food. 

Helpful info:

• Plan for around one-fourth of a pound of finished pulled pork per person. This is, of course, dependent on the number of side dishes you serve alongside the pulled pork and the type of eaters (light, moderate, heavy) you are feeding.
• The yield will be ~42-44% of the starting weight of the pork roast.  For example: if you start with a 3 lb roast, you'll end up with ~1.2 to 1.3 lbs of finished meat. 
• Leftovers (or planned overs 😉) freeze well, so if time allows, prepare and sort an extra roast, and store in quart-sized freezer bags for future nights when meal prep time is limited. You will thank yourself for this (trust me!).

Tips for preparing & serving:

• Thaw and generously season the pork roast (~3 lbs); ideally, this would be done the night prior to cooking (and then cover and refrigerate), but at least 30 minutes in advance is helpful.
• Cook according to the method you are most familiar with and fits your timeline, whether in a slow-cooker, Instant Pot, or on a smoker. While smoked pork shoulder is my favorite (due to the incredible flavor and crispy bark), I don't always have time for that, so I use my Instant Pot most often. Here's what that looks like: 
  
  • In the electric pressure cooker/Instant Pot: add ~1 cup of liquid (water and/or Coke) and add the seasoned roast.
  • Use the soup/broth setting for 1 hour and 15 minutes (with natural release). Once done, meat should come apart easily
• Use tongs to remove the meat from the pot and place in a bowl to begin cooling.
• Strain the liquid into a separate bowl and reserve (you'll want this when freezing and re-heating any leftovers)
• Once the meat has cooled to the point you can comfortably handle it (about 15-20 minutes), remove any excess fat/scrap and put the rest in the 'keep' pile. I find it takes about 10 minutes to sort and separate each roast, as I tend to be a little picky about what stays and what goes. 
• I like to serve pulled pork on a toasted brioche bun, with pickles and BBQ on the side.

A few side dishes that pair well with pulled pork include: coleslaw, macaroni & cheese, potato chips, potato salad, baked beans, green beans, and cheese potatoes. 

I hope this information helps so you can make pulled pork with confidence! Enjoy!