Can I Use a Pork Ribeye Roast for Pulled Pork? The Ultimate Guide

As a pulled pork enthusiast, I’m always looking for new cuts of pork to use in my go-to southern comfort food. While traditional pulled pork is made from pork shoulder, also known as pork butt, I recently wondered if a pork ribeye roast could also do the trick.

This luxurious, marbled cut seems like it should turn into succulent, fall-apart shreds with the right slow cooking method. But before tossing a pricey ribeye roast into the slow cooker, I wanted to dig into the pros, cons, and steps for making this unorthodox cut into mouthwatering pulled pork.

Here’s everything you need to know about turning pork ribeye roast into luscious pulled pork from choosing the right roast to nailing the cook time for perfect shreds every time. Let’s get into it!

Can You Really Use Ribeye Roast for Pulled Pork?

The short answer is yes! With the right preparation, pork ribeye roast can absolutely substitute for a traditional pork butt or shoulder to make delicious pulled pork

The ribeye is a tender and well-marbled cut taken from the rib section of the loin. It contains juicy bands of fat running through the meat that baste it from the inside while cooking.

So while this cut is leaner than the high-fat pork butt, it can still turn out succulent, fall-apart pulled pork with the help of slow moist cooking. Just be prepared for a slightly lighter, less greasy end result.

Pros of Using Ribeye Roast for Pulled Pork

Here are some of the advantages of using a ribeye roast over a pork butt:

• Uniform shape: Ribeye roasts are evenly shaped, which helps them cook evenly. Pork butts are irregularly shaped with multiple muscles.

• Leaner meat: The ribeye has less external fat, resulting in pulled pork that isn’t quite as greasy.

• Milder flavor: Without as much fat, the pork flavor comes through cleaner and purer.

• Impressive presentation: The ribeye roast has a prettier, upscale look for dinner parties.

Cons of Using Ribeye Roast for Pulled Pork

However, there are a few downsides to keep in mind:

• Higher cost: Ribeye roast is more expensive per pound than pork shoulder.

• Drier meat: Less fat means you have to pay more attention during cooking to keep it moist.

• Less authentic: Purists may argue the ribeye doesn’t have the right texture compared to pork butt.

• Leaner end result: The pulled pork may turn out slightly drier and chewier without all that fat.

How to Cook Ribeye Roast for Perfect Pulled Pork

To turn ribeye roast into fork-tender pulled pork, low and slow cooking is key. Here are the steps:

• Choose the right size: Look for a 2-3 lb boneless pork ribeye roast to feed 4-6 people.

• Season liberally: Rub the meat all over with a spice rub. Use 1-2 tablespoons per pound.

• Sear the exterior: Brown the roast in a hot pan before slow cooking to develop a tasty crust.

• Cook low and slow: Place in a slow cooker or oven at 300°F for 4-5 hours until fall-apart tender.

• Shred carefully: Use two forks to gently shred, preserving moisture.

• Toss with sauce: Mix in your favorite BBQ sauce to taste.

Step-by-Step Recipe for Pulled Pork Ribeye

Follow this simple recipe for succulent pulled pork from an untraditional ribeye cut:

Ingredients:

• 2.5 lb boneless pork ribeye roast
• 1⁄4 cup BBQ seasoning rub
• 1⁄2 cup chicken broth
• 1⁄2 cup barbecue sauce

Directions:

1. Coat pork roast liberally with BBQ rub on all sides.

2. Heat 1 tbsp oil in a skillet over medium-high heat. Sear roast 2 minutes per side until browned.

3. Place ribeye in a slow cooker and add chicken broth.

4. Cook on LOW for 5-6 hours until very tender.

5. Transfer roast to a cutting board. Using two forks, shred meat gently.

6. Return shredded pork to slow cooker and mix in BBQ sauce.

7. Cook on LOW 30 minutes more until heated through.

8. Pile pork onto buns and enjoy!

The key steps are searing for extra flavor, cooking low and slow, and shredding the meat gently to retain moisture. Enjoy your succulent pulled ribeye roast in sandwiches, tacos, baked potatoes, and more!

Choosing the Best Ribeye Roast for Pulled Pork

Not all ribeye roasts are created equal when it comes to turning into tender shredded pork. Here’s what to look for:

• Boneless roast: The bones make shredding difficult. Go boneless.

• Well-marbled: Look for ample thin ribbons of white fat woven throughout the meat.

• Heavy marbling: Avoid roasts with thick layers or large chunks of fat, which won’t break down fully.

• Dark and pink meat: Opt for two-tone roasts with darker mahogany-colored meat and pinker sections.

• Fresh color: Pick roasts without dry or brown spots on the exterior.

Getting a nicely marbled, fresh boneless roast maximizes juiciness and shred-ability.

How Does Ribeye Roast Compare to Pork Shoulder?

Traditional pork butt and ribeye roast have a few key differences:

While pork butt reigns supreme for authenticity, the ribeye roast can provide a nice lean and tender alternative perfect for pulled pork sandwiches.

Alternative Cuts for Pulled Pork

If you can’t find pork ribeye or butt, almost any cut of pork can be subbed in for pulled pork with the right method. Other good options include:

• Pork loin: Very lean but works with lots of moisture
• Pork sirloin: Lean yet tender when cooked properly
• Pork chops: Cook bone-in or boneless chops low and slow
• Pork tenderloin: Produces a lighter texture but still flavorful

Don’t be afraid to experiment with different cuts for unique takes on pulled pork. The key is low and slow cooking.

Making Juicy Pulled Pork from Ribeye Roast

Since ribeye roast is leaner than traditional shoulder, be sure to take steps to keep your pulled pork juicy:

• Leave the fat cap on while cooking for self-basting
• Rub with oil before searing to help browning
• Spritz with apple juice or broth while cooking
• Wrap in foil to steam if drying out
• Mix in defatted pan drippings after shredding

Paying attention and making adjustments will mean you end up with moist, succulent pulled ribeye pork.

Time and Temp Tips

• Cook for 1-1.5 hours per pound at 250-300°F
• Use a meat thermometer for 195-205°F doneness
• Let rest 10-15 minutes before shredding
• Reheat shredded pork with sauce just until warm

Carefully following time and temperature guidelines will ensure tender and safe pulled pork.

Serving Up Flavorful Pulled Ribeye

To make the most of your scrumptious pulled ribeye roast pork:

• Pile high on brioche buns for amazing sandwiches
• Fold into corn tortillas with salsa for easy tacos
• Top baked potatoes or tater tots for a meal
• Spoon over rice and beans for a hearty burrito bowl
• Mix with sauce and stuff into omelets or quesadillas

Take your pulled pork ribeye roast to the next level by serving it up in fun and delicious ways!

Is Pulled Ribeye Roast Worth It?

While pricier than the standard pork shoulder, ribeye roast can provide a delicious and unique alternative perfect for special occasion pulled pork. For cheaper everyday meals, stick with the pork butt. But for an impressive dinner party or potluck, wow guests with succulent shredded ribeye pork.

With the right attention to keeping it moist and gently shredding, ribeye roast can absolutely substitute for traditional options in pulled pork recipes. Just allow extra time for the longer cook.

So go ahead and grab a nicely marbled pork ribeye roast next time pork shoulder isn’t an option. Follow my tips for low and slow cooking, shredding gently, and mixing with flavorful sauce. Your