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To ensure tender pulled pork, make sure to cook it at a low and slow temperature for a sufficient amount of time. Cooking at high heat may seem tempting for faster results, but it can have its drawbacks.. By understanding these factors and following the troubleshooting tips provided, you can fix tough pulled pork and prevent it from.

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To recook a tough cut of beef to tenderize it, place the meat in a slow cooker or a heavy lidded pot. Add 2 to 3 cups of liquid — enough to cover it halfway, but not submerge it. Place the lid on the slow cooker or pot and gently simmer the meat until it's fork tender.

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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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The fat melts over time, enhancing the savory flavor and providing moisture to the meat. The connective tissue effectively breaks down into gelatin and turns something very tough into something very tender. The muscle fibers absorb the flavor and moisture and become excessively tender which can be pulled apart into strands.

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3. Letting your pork rest for at least 5 minutes. If your pulled pork still seems tough after cooking, it's probably because you haven't let it rest long enough. Letting your pork rest for at least 5 minutes after cooking will give the meat time to relax and become more tender. During this time, the juices will also have time to.

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First, preheat your oven to 250 degrees. Place the pulled pork in the oven. You can use a baking dish. You can add the leftover juices from the meat to add flavor and cover it with a lid. Let your pork bake until the internal temperature of the pork is about 165 degrees. Finally, give the pork a nice mix.

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Barbecue Sauce: Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency. Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

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The Wrong Cut of Meat. Not all cuts of pork are created equal for pulled pork. The ideal cut is the shoulder (also known as the butt), which contains a high amount of connective tissue that breaks down during slow cooking. Using leaner cuts, such as the loin or tenderloin, will result in a tougher texture.. Incomplete Resting. After cooking, pulled pork needs to rest for at least 30 minutes.

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The pork needs to be heated up to a cooking temperature of 150°F. The pork can stay between a medium-high heat of 150 and 160°F for up to five hours. Test for Doneness. It all depends on the size. The temperature of the meat must reach at least 195°F, which will take 8-10 hours.

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This will help to rehydrate the meat when you heat up the leftovers. Pork that isn't shredding due to undercooked meat is easier to fix. Just put the meat back on the smoker until it's reached at least 195 degrees. Let it rest for at least 45 minutes, then attempt to shred it again.

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Trim the fat off the pork butt using a sharp fillet knife. Combine the ingredients for the rub in a bowl. Apply the rub all over the pork butt, giving the meat a pat or two here and there to help the rub adhere. Rest at room temperature for 45-50 minutes before sliding it in the smoker.

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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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Taste the pork first and then add the liquid of your choice depending on if you want a hint of sweetness from fruit juice, savory essence from broth, or a tangy kick from the cider vinegar.

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Cover with lid. Cook on LOW for 8-10 hours or until pork is very tender and easily separates when pulled with a fork. Remove from slow cooker, transfer pork to a clean work surface and shred with two forks. Drizzle a little of the slow cooker juices over the meat to moisten, if necessary. Serve as desired.

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Prepare Pork. 1 Adjust an oven rack towards the lower third of the oven and heat the oven to 300° Fahrenheit. 2 Make the spice rub by stirring the brown sugar, salt, black pepper, chili powder, and cumin together. 3 Rub spice mixture over all sides of the pork, so it is well coated.

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Mix Brine ingredients in a small bowl and rub it all over the pork, being sure to get into the cracks and crevices. Turn it fat side up (smoother side) covered with as much rub as possible. Refrigerate uncovered for 24 hours. Preheat oven to 110°C (both fan-forced and standard) / 230°F.