Can You Pull a Pork Butt Off at 190? The Ultimate Guide to Perfectly Pulled Pork

There’s nothing quite like perfectly smoked, fall-apart tender pulled pork The smoky, juicy meat just melts in your mouth and is an absolute crowd pleaser. But cooking pulled pork can be intimidating, especially figuring out what temperature you should pull the pork butt off the smoker The internet is full of conflicting advice saying you should pull it anywhere between 180 to 210°F! So what gives? When is pulled pork actually ready – can you pull a pork butt off at 190°F?

In this comprehensive guide, we’ll cover everything you need to know to smoke mouthwatering pulled pork every time. We’ll discuss:

• What temperature to smoke a pork butt to
• How to tell when a pork butt is done
• The pros and cons of pulling pork at different temperatures
• Resting and pulling techniques
• Serving suggestions

After reading, you’ll be a pulled pork pro! Now let’s get smoking.

What Is Pork Butt and How Is It Used for Pulled Pork?

Pork butt, also known as Boston butt or pork shoulder, refers to the upper portion of the front leg of the pig. It contains parts of the neck, shoulder, and upper arm.

Pork butt is ideal for pulled pork for a few reasons:

• It contains a good amount of fat, which keeps the pork moist and tender during the long, slow smoking process.
• The meat has a good balance of dark and light meat.
• Pork butt has a good amount of connective tissue that breaks down into gelatin when smoked low and slow, giving pulled pork that melt-in-your-mouth texture.

What Temperature Should You Smoke a Pork Butt to?

This is the million dollar question that pits barbecue aficionados against each other. The most common recommended internal temperatures are:

• 180-190°F – The collagen begins breaking down at 160°F and will be nicely melted by 180-190°F. The pork will be very moist and juicy.
• 200-205°F – More collagen is broken down, making the meat incredibly tender. Fat has fully rendered.

So which one is right? The truth is that both 180-190°F and 200-205°F are good target temperatures for pulled pork. The choice comes down to personal preference and how you plan to serve the meat. Let’s compare the two so you can decide what’s best for you.

180-190°F

Pulling the pork at the lower end of the temperature range leaves the pork with a rosy pink center while still being hot and ready to eat immediately.

Pros:

• Pork retains more moisture and juiciness
• More tender than higher temperatures
• Light smoke flavor
• Meat pulls apart easily

Cons:

• Less rendered fat = less flavor
• Collagen not fully melted = slightly chewy
• Less shelf life after smoking
• Cooler temperatures risk foodborne illness

200-205°F

Letting the pork go to at least 200°F allows more fat to render and connective tissue to break down, creating incredibly moist and tender meat.

Pros:

• Maximum tenderness
• More rendered fat equals more pork flavor
• Meat shreds very easily
• Longer shelf life
• Safer eating temperature

Cons:

• Can lose some moisture
• Risk overcooking if temp goes too high
• Stronger smoke flavor

As you can see, both temperatures have their advantages. If you prefer more delicate, silky pork with subtle smoke, then 180-190°F is your best bet. For ultimate tenderness and rendered pork flavor, cook to 200-205°F.

No matter which temp you pick, use a meat thermometer and keep a close eye on it once it passes 160°F. Pork butt can go from perfect to dry quite quickly towards the end.

How to Tell When Pork Butt Is Done Without a Thermometer

The most foolproof way to gauge doneness is by temperature. But if you don’t have a thermometer, here are some ways to check:

• Insert a fork or skewer – Properly cooked pork should be so tender that a fork or skewer slides in with no resistance.
• Check it jiggles – Grab the butt with tongs and give it a little jiggle. If it jiggles like jello, it’s done.
• Look for crackling – The fat cap will become crispy crackling when it’s ready.
• Check for bone wiggle – Insert tongs near the bone and give it a wiggle. It should twist easily when done.

While these methods can indicate doneness, temperature is still best. Buy an instant read thermometer so you can nail the perfect pull temp every time.

Step-by-Step Guide to Smoking Pork Butt

Follow this simple process for tender, juicy pulled pork:

1. Trim – Trim excess hard fat, but leave about 1⁄4 inch of the fat cap for moisture.
2. Season – Generously rub pork all over with a dry rub. Let rest 30 mins – overnight.
3. Smoke – Smoke at 225-275°F for 1-1.5 hours per pound until it reaches the desired internal temp.
4. Rest – Double wrap in foil and let rest 1 hour. This allows juices to redistribute.
5. Pull – Use forks or your fingers to pull pork into shreds, removing any bones or fat.
6. Serve and enjoy!

Mistakes to Avoid

Avoid these common mistakes for the best pulled pork:

• Don’t smoke at too high of heat. Keep temps between 225-275°F.
• Don’t peek! Every time you open the smoker, you lose heat and moisture.
• Don’t skip the resting period. This crucial step allows moisture to reabsorb.
• Don’t pull too early or late. Follow the temp, not just time, to gauge doneness.
• Don’t skip seasoning or sauce. Rub the meat well and add sauce after pulling.

Choosing a Smoker

You can use just about any type of smoker to make pulled pork:

• Charcoal smoker – Excellent smoke flavor. Requires temperature monitoring.
• Electric smoker – Very convenient, easy temp control.
• Offset smoker – For smoke purists. Requires some technique.
• Pellet smoker – Uses wood pellets for easy, light smoke.
• Propane smoker – A middle ground between electric and charcoal.

Any of these smokers can produce amazing pulled pork when used properly. Consider your budget, desired features, and skill level when deciding on a smoker.

Serving and Storing Leftover Pulled Pork

Pulled pork is very versatile! Serve it:

• On buns with barbecue sauce for classic sandwiches
• On nachos, baked potatoes, tacos
• In chili, soups, casseroles
• Tossed with a vinegar-based sauce for a North Carolina style sandwich
• With a sweet, tangy Kansas City style sauce

Store leftover pulled pork in the fridge for 5-7 days, or freeze for 2-3 months. Simply reheat gently before serving.

The possibilities are endless with pulled pork. Have fun and get creative!

Perfected Pulled Pork

Cooking pulled pork can seem daunting, but have no fear! Now that you know what temperature to smoke pork butt to, as well as proper techniques, you can churn out insanely delicious pulled pork every time.

The most important things to remember are:

• Use a meat thermometer and cook to either 180-190°F for pink, tender meat or 200-205°F for ultimate tenderness.
• Let the pork rest for 1 hour after smoking before pulling.
• Keep smoker temperatures steady between 225-275°F.
• Season well and add sauce after pulling to bring that flavor home.

Master these simple steps, and you’ll have people begging for your secret. So fire up that smoker, grab a pork butt, and get ready for the best pulled pork ever!