I put a couple of shoulders on last night and I left them on too long. I just pulled them and they are pretty dried out. The bark (my favorite part) is inedible. The insides are edible but pretty dry for the most part. Is there a good wet sauce that I could soak the meat in to bring it back to life a little? Normally, I do a light coating of Stub's Hickory Bourbon sauce but I don't think this will be wet enough.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Help. Dried out pulled pork. What can I do?
- Thread starter Bill W.
- Start date
Larry Wolfe
Closed Account
Mix equal parts of low sodium chicken and beef broth together along with a little of your rub and mix it in with your pork. The combinations of broth, will not alter the flavor of the pork, while moistening it. If you used apple juice to moisten dry pork, your pork will end up being a bit sweet and tasting more like apple juice than pulled pork. Apple juice is fine when using for reheating, but you're trying to reconstitute the meat a bit! Hope this helps.
David Verba
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill W.:
I put a couple of shoulders on last night and I left them on too long. I just pulled them and they are pretty dried out. The bark (my favorite part) is inedible. The insides are edible but pretty dry for the most part. Is there a good wet sauce that I could soak the meat in to bring it back to life a little? Normally, I do a light coating of Stub's Hickory Bourbon sauce but I don't think this will be wet enough. </div></BLOCKQUOTE>
What temperature where they?
I put a couple of shoulders on last night and I left them on too long. I just pulled them and they are pretty dried out. The bark (my favorite part) is inedible. The insides are edible but pretty dry for the most part. Is there a good wet sauce that I could soak the meat in to bring it back to life a little? Normally, I do a light coating of Stub's Hickory Bourbon sauce but I don't think this will be wet enough. </div></BLOCKQUOTE>
What temperature where they?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Verba:
What temperature where they? </div></BLOCKQUOTE>
Started at 225 but when I woke up it was a bit over 300. The problem was the outdoor temps were 20 degrees last night so I used a thermo blanket to keep the temps up. When I woke up the outdoor temps were in the low 30's. Probably would've been fine if I woke up an hour or so earlier.
What temperature where they? </div></BLOCKQUOTE>
Started at 225 but when I woke up it was a bit over 300. The problem was the outdoor temps were 20 degrees last night so I used a thermo blanket to keep the temps up. When I woke up the outdoor temps were in the low 30's. Probably would've been fine if I woke up an hour or so earlier.
Konrad Haskins
R.I.P. 3/23/2014
Unfiltered apple juice/cider the stuff that gets cloudy when you shake the bottle is great for getting moisture back in pulled pork. Sprite works in a pinch if nothing else is available.
David Verba
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B:
Broth would definately work... and especially if it's VERY dry. Juice or any other liquid will definately wind up becoming a dominant flavor.
Even when reheating I usually add a mix of 50/50 cider vinegar and apple cider. </div></BLOCKQUOTE>
I do similar - after I pull it, I put the pork in small aluminum tins and pour a little sop that matches the rub I used - or just some apple cider vinegar and some left over rub then place the tin in freezer, the next day the chunk of pork is frozen with the mix and easily falls out of the tin and then I vac pack it. Stacks nice in the freezer and when I reheat the mixture is already in the bag.
Broth would definately work... and especially if it's VERY dry. Juice or any other liquid will definately wind up becoming a dominant flavor.
Even when reheating I usually add a mix of 50/50 cider vinegar and apple cider. </div></BLOCKQUOTE>
I do similar - after I pull it, I put the pork in small aluminum tins and pour a little sop that matches the rub I used - or just some apple cider vinegar and some left over rub then place the tin in freezer, the next day the chunk of pork is frozen with the mix and easily falls out of the tin and then I vac pack it. Stacks nice in the freezer and when I reheat the mixture is already in the bag.