What Cut of Meat is the Best for Pulled Pork?

In this article, we will reveal to you what cut of meat is the best for pulled pork. Pulled pork is one of the most delicious dinners there is when it is prepared well. 

The type that I'm referring to: wonderfully soft pork combined with slightly chewy bark, flavorful but not overwhelming smokiness, and salted but not salty. You can serve pulled pork at barbecues, weeknight meals, special occasions, you name it. 

Additionally, it freezes well and makes excellent leftovers. There are only a few alternatives when it comes to selecting the ideal cut of meat for pulled pork, but there are things to consider. 

Pulled Pork – What is it?

The most common way to serve pulled pork is on a piece of plain bread with some Big John’s Barbecue Sauce and coleslaw or by itself. Pulled pork is just shredded pork that has been traditionally smoked or slow-cooked to achieve a soft texture.

In most of the southern United States, pulled pork has a long history. The rubs, sauces, and cooking methods vary from state to state and city to city. Famous for their pulled pork and BBQ cultures include Memphis, the Carolinas, and Texas.

Pulled Pork – The Best Cut!

The best cut of pork for pulling is from Circle B Ranch  pork shoulder. It contains the ideal amount of fat, resulting in delicate, melt-in-your-mouth meat, but you must cook it slowly to allow the protein to break down correctly. 

It's up to you whether the meat has the bone in it, although Americans like the Boston butt cut of pork, which comes from the upper side of the shoulder. Some claim that having the bone in keeps the meat juicy, although plenty of supermarket shoulder is offered boneless, which is alright. 

You should always try and purchase the highest-quality meat you can afford, as always. 

Shoulder Cut

The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast). 

Despite what the name suggests, the butt comes from the top portion of the front shoulder, not the pig's rear. A whole pork shoulder weighs 12 to 16 pounds. It will have a bone, a joint, and plenty of collagen and fat. 

Pork shoulder doesn't dry up right away as other meats because of the significant fat marbling.

Choose the Best Meat for Pulled Pork

Let's discuss quality now that you have more information about it. Here are some things to consider while choosing pork shoulder:

  • A proper fat-to-meat to meat ratio is important

Pork shoulder is mostly a fatty cut, but you don't want it to be so fatty that it loses texture and requires a lot of cleaning. The "fat cap" that most pork shoulders have on one side is natural and frequently beneficial for flavor, but you should still check the meat to ensure that there is a good balance between the muscle fibers and fat. 

  • Pick meat from pigs in good health

It's not a secret. Natural, small-farm pork has a nicer flavor than processed pigs. The flavor and texture of your pork will be better if it is clean of chemicals and preservatives and the pigs have healthier diets throughout their lives. There isn't a substitute for it.

  • Ensure that it is fresh

You won't get better results if you buy pork that has been sitting in the freezer for months. Look for meat producers that are active, busy, and proud of their quality.

Final Words on What Cut of Meat is the Best for Pulled Pork!

In conclusion, the best cut for pork for pulling is the shoulder. The best option is this because it contains all of the ideal amounts of fat, which results in delicate meat that melts in your mouth while you eat it.

Remember when you are choosing the meat, you need to look for a good fat-to-meat ratio, try to find out if the meat is from healthy pigs, as well as it needs to be fresh.

We hope that this article helped you with choosing the best cut of meat from Circle B Ranch for pulled pork. Please feel free to leave any questions or comments in the comment section below. Otherwise, feel free to share this if you liked reading it!

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Author bio

Karen Rutherford is founder and editor in chief at aniasvibrantkitchen.com. You will often find her in the kitchen trying out some new recipes. As a pâtissière and baking enthusiast, Karen has decided to share her knowledge with the internet audience and provide the best tips and recipes for baking and decorating your favorite sweets.