Southwest Pulled Pork Salad Recipe (2024)

FAQs

What is the secret to pulled pork? ›

If you're making it from scratch, you will want to use the pork shoulder joint. This is because this cut is most suited to slow cooking, which is primarily what gives pulled pork its rich, tasty texture and flavour. To learn more about what type of pork to use, visit our in-depth pork cuts guide.

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.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

The ideal method for achieving a hand-pulled look to your shreds is by shredding hot. A hand-pulled look is achieved when the connective tissue of the protein is broken down during the cook cycles and the muscle fibers are pulled apart from one another.

Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.

Pork shoulder is one primal cut; the others are the loin, the belly, and the hind leg. The primal shoulder cut is divided into two sub-primal cuts—picnic shoulder and pork butt, also known as Boston butt.

Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you're looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew.

Is pulled pork healthier than chicken? ›

Pulled pork and pulled chicken are slow-cooked, tender, barbecue-style meats. Although nutrition information can vary depending on the recipe, ingredients and chef, pulled chicken is lower in calories and fat than pulled pork, making it a healthier choice.

Yes, pulled pork can be a healthy part of a balanced diet when consumed in moderation and prepared in a healthy way. It is a good source of protein and certain vitamins, but it is also high in fat and calories. It's important to choose lean cuts of pork and limit added sugars and sodium in BBQ sauces.

According to Livestrong, pulled chicken contains fewer calories than pulled pork. A three-ounce portion of homemade pulled chicken contains 184 calories, while pulled pork includes a whopping 283 calories. That's a hefty 99-calorie difference!

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

The kind of meat you're smoking will influence the texture of your shreds. Pork shoulder and butt contain tons of fat that keeps the meat juicy and soft when cooking. Your meat could not shred properly if you attempted to smoke a leaner cut, such as tenderloin. The issue of the meat bark is another issue.

The soda helps to tenderize the meat and mellows out the spiciness of the chipotle peppers. It is the opportunity to use your favorite dark soda pop in a savory recipe. Try using Dr Pepper, root beer, cola or cherry cola. Spicy soda pulled pork is the perfect balance of spicy, sweet, and savory.