Pulled Pork 101

It’s Thursday, baby! And you know what that means!

  W E L C O M E B A C K to The Meat Platter. We’re excited to have you and excited to talk a little pork 101 with you this week.

Before we start, we feel sure that you guys knew that October 12th was National Pulled Pork Day, but for those that didn’t, and that need a little grilling inspo for the weekend, take this as your sign.

While you’re enjoying the beautiful upcoming weekend, might we suggest you head over to our Spotify and give our October playlist a listen? We think it’s pretty groovy, sets a nice afternoon vibe, and feels like the calm we all need as Georgia prepares for kickoff at 3:30 in Athens.

Before we get into the meat and potatoes of this week’s newsletter, we thought it might be a nice time to remind you that the flavor of your meat comes down to the foundation of your heat! We are a charcoal company at our core after all, and there’s no better foundation for smoking a pork butt than Meat Head. [if you dare click that link, it’ll take you direct to the site where you can buy your very own bag(s)]

Do our OG’s remember how we taught you to open a bag of charcoal? Here’s a reminder in case you forgot.

1. Stand your bag upright so it’s easy to handle!

2. Gently grab the sewed string and unravel it.

3. You’ll find a small loop where the string is bound- take your time here! It’s a crucial step!

4. Pull the string through the loop, again, gently! Easy does it.

5. Watch the bag open right before your eyes.

In case your a visual learner (like us), here’s a quick video.

Now, onto a little Pork 101, from one of our very own. He’s here with a strong tip game on how to Treat Your Meat the proper way.

Everyone’s had pulled pork, but let’s be real, not all of it is created equally. Sometimes it's dry, sometimes it's bland, and sometimes it just doesn’t hit like it should.

The secret? Low and slow heat and a whole ‘lotta patience. For us backyard pitmasters, watching the smoker all day isn’t a chore - it’s a ritual. Here’s 5 key steps to take that pulled pork from mediocre to unforgettable.

1. Use Meat Head Charcoal (you had to see this coming): you want to get your smoker setup for an indirect heat zone. Remember we are going for low and slow. Try to get the smoker locked in at 220-225° and never higher than 250°. The first two hours of smoking is critical to get the perfect smoke ring. We’d borderline demand that you use Hickory Wood Chunks or a smoking wood of your choice.

2. Apply “The Founder” rub generously on the pork shoulder. Remember to always pat the entire piece of meat dry first. Apply a thin layer of yellow mustard or oil to help your rub adhere properly. Coat all sides generously and let it rest for 30 mins.

3. Target internal temperatures - the average pork shoulder takes around 10-14 hours to smoke. Though it is best to go by temperature rather than time. You want to smoke until 160-165°, then wrap in butcher paper or foil. This will help push us through the stall period. It’s not a terrible idea to go a step further, wrap it in a towel, and place it in a cooler or something well contained. Remove the pork shoulder once it reaches an internal temperature of 200-205°. The probe on the thermometer should slide in like butter. Remember a reliable thermometer is a must!

4. Moisture Management will help you get that desired bark and tenderness. Mist with apple juice, apple cider, or water every hour until you wrap. Be careful not to overdue because you will wash off the bark. Once wrapped, the shoulder will self-braise and stay juicy.

5. Let it rest! When the shoulder reaches temperature, leave it wrapped in a cooler or oven for 1-2 hours. This redirects juices and breaks down collagen fully. It’ll feel like a long wait, but it’s worth it! You’ve made it to the finish line, and get ready to pull!

Pro Tip - we’ve got some killer sauces you can pair with your pork, and honestly, each one stands up against the fight. Try our Spicy Pam if you want a little kick, or The Motherload for that vinegary twang.

Hope you guys have a stellar weekend. We will be elbow deep in some pulled pork come Saturday afternoon and gotta say, pretty stoked about it.