Pulled pork
Pork shoulder that falls apart once the connective tissue melts.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pulled pork now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pulled pork
Pulled pork is made from the shoulder, a cut shot through with connective tissue. That tissue is the whole point: heated past 90 degrees, collagen turns into gelatine, and that gelatine keeps the meat moist while it falls apart.
This is why the target sits so high. At 75 degrees pork is long since safe, but the collagen is still intact and the meat will not pull. Around 93 degrees the probe slides in as if through butter; that feel, rather than the number itself, is the real signal.
On the way you will almost certainly hit the stall: the core temperature sits around 70 degrees for hours. That is evaporative cooling, not a fault. You can wait it out, or wrap the shoulder in butcher paper or foil, which slows evaporation and speeds things up considerably.
Rest the meat for at least half an hour after cooking, preferably longer and wrapped. Pulling it apart is then almost effortless, and you mix the released juices back through it.
Tips
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Most voted
Rond 70°C stokt de temperatuur soms uren lang; dat is normaal, gewoon doorgaren.
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