Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 25, 2012 09:53 PM

pulled pork problems

Does anybody know at what temperature to cook pork shoulder where it is pull a part melt in your mouth tender?

When I make it is tender, but doesn't pull a part.

It looks more like a tenderloin.

  1. Click to Upload a photo (10 MB limit)
  1. I usually go 195F to 200F. For pulled pork. If it's a butt the bone should pull out easily. Mash on it if wrapped in foil and should be soft. If so should be ready.

    1. how do you cook it? i most often braise and cook low and slow, covered, for a long time. if it's not pulling, it's not finished. just keep going.

      i cooked about 20 pounds of it this weekend for a party and it took almost 10 hours.

      1 Reply
      1. re: hotoynoodle

        We usually smoke it on smoker. After a few hours of smoke we double wrap in foil and finish in oven if pushed for time. Usually at 300'F to 350'F. As long as it is a shoulder or butt you will be fine because enough fat and collagen to keep it moist.

      2. I use a slow cooker and cook it on low for 8-10 hours. Alwaus pull aprt tender.

        3 Replies
        1. re: foodieX2

          This. I've ALWAYS done our pulled pork/beef/venison in the slow cooker.

          1. re: Kontxesi

            Ours is either in oven or bbq and at least 10hours, sometimes we have even braised in the oven overnight and all day on lowest temp.

            How do you do pulled venison Kontxesi? (sorry for the highjack)

            1. re: cleopatra999

              We just throw a roast (either a hind quarter or front shoulder, bone-in) in the crock pot with water and cook it all day, then sometimes overnight if we aren't happy with it. Then shred the meat into a bowl and add barbecue sauce, plus cooked onions and bell peppers. (I prefer Bone Suckin' Sauce, but only because it's the best thing ever. BF likes Sweet Baby Ray's.)

              It's really no different than beef, really. But then, I only taste the gaminess in venison when it's a.) a young deer and b.) fresh (eaten on Saturday night or Sunday, right after it comes home).

        2. Low temp, slow cooking and I shoot for 185F. My experience is that, beyond that temp, the meat starts to get a bit mushy, for my tooth.

          1. What time and temps are you currently cooking at?
            Are you using an oven or outside in a smoker?

            If you're cooking to 165 F, you're going to end up with roasted pork since you're not getting a lot of collagen melting. You need to cook to around 200F to get pork that will shred.

            My lazy way of cooking pulled pork is to smoke about 3 hours at 2225 to 250F. Next, wrap in foil, spinkle a little more dry rub and add a couple tablespoons of apple cider to finish in a 250F oven until the shoulder reaches 200F internal.

            If you're cooking in an oven, I'd wrap in foil from the get-go with dry rub and a little apple cider/juice.