Author Topic: Pulled Pork drying out  (Read 277 times)

Offline Stan the smoker man

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Pulled Pork drying out
« on: July 06, 2017, 01:50:08 pm »
Newbie to the forum,  After pulling the pork in Aluminum pans to serve it dried out rather quickly.  Tedebear adds back broth. Does anyone add back a mixture of 1/3 apple juice, 1/3 apple cider vinegar, 1/3 water with some rub thrown in?

Offline GusRobin

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Re: Pulled Pork drying out
« Reply #1 on: July 06, 2017, 02:54:25 pm »
I don't. I don't wrap when it is cooking, but cook it to 200-205 range (maybe lower --all depends when it passes the tender test). I do FTC it (double foil, wrap in towel and put in a cooler (no ice) for an hour or so.
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Offline Ka Honu

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Re: Pulled Pork drying out
« Reply #2 on: July 06, 2017, 09:15:53 pm »
I generally defat the drippings, add a little back during FTC, and the rest as needed when pulling.

Offline Habanero Smoker

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Re: Pulled Pork drying out
« Reply #3 on: July 07, 2017, 02:11:20 am »
You may have over cooked the pork. Do you know what internal temperature you took yours too?

If you are referring to adding a sauce after you pull it, always add a vinegar based sauce to my pulled pork; just enough to enhanced the flavor and not over power the pork.

My version of Vaunted Vinegar Sauce

1 C. Nakano rice vinegar ( apple cider vinegar will give it a more tangy taste)
1 Tbs. brown sugar (other sweeteners can be used)
1 tsp  table salt
1/2 tsp. cayenne pepper, or hot pepper flakes, or 1 tsp. of your favorite rub mixture

In a medium bowl, mix all ingredients. Cover, leave at room temperature, and let set for at least 1 hour so that flavors meld. I use this in the amount of about 2 cups for a pork shoulder that weighed 7 or more pounds, prior to smoking. I then adjust the amount until I get the flavor I'm looking for.


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Offline Stan the smoker man

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Re: Pulled Pork drying out
« Reply #4 on: July 07, 2017, 07:17:47 pm »
Thanks I was referring to adding back something after you pull the pork, It was moist when pulled but dried out sitting in the serving dish. 

Offline Wildcat

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Re: Pulled Pork drying out
« Reply #5 on: July 08, 2017, 05:02:23 pm »
Never had that issue. Then again I smoke at around 205 until it passes fork test. Meat will be around 175 to 195 when done.
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