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 📍

How often should you flip bacon?

There is no need to continually flip your bacon while it cooks. Allow it to cook evenly by flipping it only once, just as you would a good steak. Over medium heat, you can expect this flip to come around the ten minute mark, but all appliances are different so be sure to keep an eye on it.

How long should you cook 1 inch pork chops?

The cook time for baked pork chops will vary depending on how thick your chops are. That said, they won't need very long in the oven. Boneless pork chops that are about 1-inch thick will need a 2 to 3 minute sear in the skillet and then 8 to 15 minutes of bake time in the oven..

Should I brine my roast beef?

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting..

How long do you need to dry fresh pasta?

If you want to dry your homemade pasta for future use, spread it in a single layer on a large baking sheet. Leave the pasta uncovered in a dry area for 12 to 24 hours, gently stirring and turning it a few times. Flour is fickle, so humidity, temperature, size of the noodles, etc. will all play a part in the total time.

How do you cook a big steak?

Salt and season your steak while it comes to room temperature. Preheat your oven to 250F. Place the steak in an elevated roasting pan and place it in the oven.

What oil should I use to sear a steak?

For high-temperature searing, it's best to use a refined oil with a higher smoke point. Let your favorite fruity EVOO sit this round out.

What can you use in meatloaf besides bread crumbs?

Crackers. Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.

Is Pepperidge Farm stuffing good?

Pepperidge Farm Herb Seasoned Classic Stuffing Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage.

Can you sear meat before sous vide?

In the kitchen, you have to produce flavor, and then lock in that flavor. This is why we sear the meat before cooking sous vide. During the cooking process, the flavors are enhanced and reach the core of the steak. ... Searing the meat before cooking sous vide, of course, raises the core temperature of the meat..

Which is better amaranth or quinoa?

Nutritional Value First, amaranth contains slightly more protein than quinoa, with 9 grams of protein in a 1--cup serving, compared to quinoa's 8 grams. ... The quality of protein in both amaranth and quinoa is also better than most whole grains that are low in the amino acid lysine.

Is cooked salmon or raw salmon better for you?

Myth: Cooking salmon destroys its nutrients, so it's better to eat salmon raw. Fact: Raw fish contains an enzyme that destroys thiamine, a B vitamin important for energy metabolism and the nervous system. Heat inactivates the enzyme and makes thiamine available to the body..

Can I reheat soup twice?

Don't reheat leftovers more than once. If you have a big pot of soup, for example, it's better to take out what you need and reheat it in a smaller pan. Equally, the NHS recommends that you don't refreeze leftovers. This is because the more times you cool and reheat food, the higher the risk of food poisoning..
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