Why does my pulled pork not pull apart?
Chef's answer
It could be one of two reasons. Either you cooked it too long at too high a temperature so it dried out. Or you didn't cook it quite long enough for it to pull apart easily. I find cooking in a bit of liquid helps make it more tender as well.
Frequently asked Questions 🎓
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If they left each other alone, and let their fellow crabs climb, they'd easily be able to get out of the bucket. ... But, that doesn't happen. Instead, what happens is as a crab will try to climb out of the bucket, other crabs will pull him down.
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Pork is "the other white meat". You should see pink when cooked properly..
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At 160-170 degrees, pull it out, double wrap tightly in foil, put back in smoker and insert probe into thickest part of meat. Increase temp of smoker to 300 degrees. Slice and serve.
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Pull the steak after it reaches no more than 130 internal temperature and top it with a thick slice of butter. Carryover cooking will bring the steak up another 5 degrees or so. Remember, we were shooting for Medium-Rare which is 130-135.
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It could be one of two reasons. Either you cooked it too long at too high a temperature so it dried out. Or you didn't cook it quite long enough for it to pull apart easily. I find cooking in a bit of liquid helps make it more tender as well.
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Why is meat still tough in the slow cooker? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.
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Pork shoulderWhat is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly..
A few more cooking questions 📍