Pulled Pork Stuffed Sweet Potatoes Recipe (2024)

FAQs

Why add soda to pulled pork? ›

Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat. Soda acts as great tenderizer—you could get a tender cut of meat grill-ready in less than a half-hour.

Brining overnight locks in juices and injects flavour all the way through the pork so every mouthful of pork is seasoned; and. Slow-roasting at a very low temperature means less moisture loss and in turn more succulent meat.

Now preheat your oven to 275 degrees Fahrenheit. In my experience, this is the ideal temperature for making a perfect pulled pork in the oven. The key to this method is slow cooking with a longer overall cooking time.

For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Apple cider and apple cider vinegar come together in this dish to give the smoked pork a subtle sweetness and reintroduce some moisture back into the cut of meat. Apple and pork are a classic flavor combo — just think of pork chops and applesauce.

For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

Does pulled pork get more tender the longer you cook it? ›

To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred.

Assuming you find no lower temperatures, remove the pork from heat. Now, if you've wrapped the meat, open the wrapping for a minute or two. This is called “burping” the meat and will help keep it from overcooking and becoming mushy during the rest.

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

A lot of people ask if you should cook pulled pork in the oven covered or uncovered. The answer is both! For this recipe, you'll briefly roast it uncovered at a high temperature to develop an exterior crust, then cover and slow cook at a lower temperature for four hours to get it good and tender.

To get things going, get your grill to 350 degrees over indirect heat. Regarding smoking woods, any of the fruit woods will suffice. Even pecan wood is good with pork.

This easy Pulled Pork recipe is made with pork shoulder (or butt), pantry spices and co*ke to tenderize the meat and add sweetness to the seasonings. The result if perfect, tender and juicy pork cooked in the oven, slow cooker or instant pot!

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

For one, they're acidic, with a pH level about as high as lemon juice, which helps break down tough muscle fibers and tenderize meat. And soda's high sugar content speeds up caramelization on the grill, resulting in picture-perfect crosshatches and reliably crusty exteriors.

and pour over the pork. Marinate for at least four hours, not longer than 24 hours.