This is also the point at which red meat begins to turn pink. When the temperature hits 120 degrees, the meat begins to turn opaque. Let’s take a closer look at what happens to the meat while it’s cooking.Īt around 105 degrees Fahrenheit, certain enzymes begin the denaturing process. This gives the meat a rich flavor and texture that can’t be duplicated with leaner cuts. When they’re cooked using low-and-slow applications, the collagen will break down into gelatin. Tough cuts of meat like pork butt contain high amounts of collagen. If the meat is so tough to begin with, how does it get soft enough to be shredded using only a fork? That’s the magic of slow cooking, which happens when you set the grill’s temperature to 250 or lower. That’s why it’s the best choice when making pulled pork. Otherwise, the meat will turn out tough and chewy. It’s important to cook pork butt correctly. During certain times of the year, it may even be available for as little as 89 cents per pound. It typically sells for about $2 per pound, depending on where you live. There may still be a few chunks here and there, but for the most part, the fat should render out as the meat cooks.īecause it’s such a fatty cut, pork butt is relatively inexpensive. All that fat acts as a natural basting liquid for the meat, making the finished product moist and tender. It’s not a good idea to trim too much fat off the pork. While that’s technically true, all it really needs is a long time on the smoker. Dark pink in color, with plenty of connective tissue and a high percentage of fat, pork butt looks like it needs a lot of work in order to be edible. Some beginners are put off by the appearance of the cut. Pork butt (or Boston butt), which is actually part of the pork shoulder, is the cut of meat you want. To make great pulled pork, you need to start with the right ingredients. We would recommend giving it the extra time, provided that you remove it from the grill before it has a chance to overcook. If it’s allowed to cook to 200-205 degrees, the meat will be even softer, which makes it that much easier to pull apart. Pork butt needs to be cooked to 195 degrees Fahrenheit before it’s tender enough to shred. 8 Final Thoughts Pulled Pork Internal Temp
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