Do You Take the String Off Pork Shoulder for Pulled Pork?

When preparing pulled pork in a slow cooker or oven, a pork shoulder roast is the ideal cut of meat to use. However, many pork shoulder roasts come tightly wrapped in string netting. This leads to the important question – should you remove the string from a pork shoulder before cooking pulled pork? There are good reasons for and against removing the string. Here is a detailed look at the pros and cons to help you decide what to do when making pulled pork.

What is a Pork Shoulder Roast?

A pork shoulder roast, also sometimes called a Boston butt or Boston shoulder, comes from the upper part of the front leg of the pig. It contains a large amount of marbled fat, connective tissue, and collagen. These qualities make the pork shoulder perfect for slow cooking methods like smoking, braising, or slow roasting to break down the tough fibers.

Pork shoulder roasts are available both bone-in and boneless. Boneless roasts are sometimes tied with string netting to hold their cylindrical shape for a more uniform appearance. The netting also makes the roast easier to maneuver when cooking and slicing.

Why Pork Shoulders Are Tied with String

There are a few main reasons pork shoulder roasts are trussed with string:

• Maintains nice round shape

• Holds any stuffing or filling inside neatly

• Allows for even cooking and uniform slices

• Makes it easier to rotate and turn during roasting

• Helps prevent uneven shrinking during cooking

For presentations like roasts or stuffed roasts, the string provides a smooth exterior surface. The netting also contains any loose pieces from falling apart.

Pros of Leaving String on Pork Shoulder

There are some good reasons you may want to leave the string on an intact pork shoulder roast while it cooks:

• Helps maintain overall shape and structure

• Holds stuffing in place if roast is stuffed

• Provides some protection from drying out

• Easier to flip/rotate roast in oven or slow cooker

• Allows for easier slicing/serving after cooking

• No need to worry about pieces falling apart

So if you want to keep the pork shoulder intact for serving, leaving the string on can help it hold together better during cooking.

Cons of Leaving String on Pork Shoulder

However, there are also some potential drawbacks to leaving the string on:

• String may prevent seasonings and rub from fully covering meat

• Makes it harder for smoke or flavors to fully penetrate

• Netting can leave grid-like impressions on exterior

• Inside may cook less evenly with limited moisture distribution

• String may need to be removed after cooking when serving

For pulled pork where the meat gets shredded, the string provides no real advantage. The string barrier can actually prevent flavors and smoke from fully absorbing into the pork.

Pros of Removing String from Pork Shoulder

Taking the time to remove the string netting before cooking offers some benefits:

• Allows seasoning and rubs to directly coat the meat

• Permits fuller penetration of smoke into the pork

• Allows for more even moisture distribution

• Meat shrinks freely as it cooks without restraint

• No chance of net marks being left on the pork

• Easier to shred and pull pork after cooking

Without the string barrier, seasonings and smoky flavors can permeate the pork shoulder more deeply. Moisture moves freely through the meat as well.

Cons of Removing String from Pork Shoulder

Removing the string does introduce a few possible issues:

• Pork may not hold together as neatly if stuffed

• Irregular shrinking can distort shape

• Pieces may fall apart more easily when flipping

• Slicing of whole roast requires more care

• Loose pieces may fall off when serving

Without the trussing, the shoulder loses some structural integrity. You lose the advantage of having a tidy cylindrical shape for carving.

To String or Not to String?

So when it comes to preparing pulled pork, should you remove the string from a pork shoulder or leave it on? Here are some recommendations:

• For pulled pork – Remove string to allow rub and smoke to fully penetrate meat and fat.

• For roasts – Leave string on to maintain shape for carving and serving slices.

• For stuffed roasts – Leave string to contain stuffing and hold everything together.

• For oven or slow cooker – Removing string offers more advantages.

• For smoking – Take string off to get maximum smoke absorption.

In most cases for pulled pork, removing the netting produces a better end result. The meat shreds cleanly without any grid marks from the string. The seasonings and smoke flavor get fully absorbed.

However, if you want to cook the pork shoulder roast whole and carve it for serving slices, then leaving the string on can help it hold its shape better during cooking.

So consider how you want to cook and serve the pork shoulder when deciding whether or not to remove the string before cooking your perfect pulled pork.

How to Remove String from Pork Shoulder

If you decide to go ahead and remove the string, it only takes a few minutes. Here is a simple process:

What You Need

• Pork shoulder roast
• Sharp knife or kitchen shears

Removing String

1. Place pork roast on clean cutting board or work surface.

2. Locate end of string, tied in knot.

3. Cut through the knot using a sharp knife or kitchen shears.

4. Unwrap string by holding end and looping around roast.

5. Pull string completely free and discard (or save if reusing).

6. Check roast for any remaining loose string and remove.

And just like that, your pork shoulder is free of string and ready for rubbing!

Prepping Pork Shoulder for Pulled Pork

Once you have removed the string, here are some tips for preparing pork shoulder for the slow cooker or oven:

• Pat dry thoroughly with paper towels

• Trim off any large chunks of hard fat

• Make shallow criss-cross cuts through fat cap

• Generously rub seasoning or dry rub all over

• Allow to sit at room temperature for 30 minutes

• Refrigerate overnight is ideal for flavor absorption

• Cut roast into chunks to fit, if necessary

Letting the pork rest overnight helps the seasoning or dry rub really soak into the meat for maximum flavor. Then it’s ready for cooking up the best, most tender and flavorful pulled pork!

Cooking Tips for Pulled Pork Perfection

These tips will help you achieve fork-tender, fall-apart pulled pork:

• Cook for 8-10 hours on low in a slow cooker

• Use a meat thermometer and cook until 205°F internally

• For oven, cook at 300°F for about 3 hours

• Let pork rest for 30 minutes before shredding

• Reserve drippings to moisten shredded pork

• Shred pork with two forks, discarding excess fat

• Toss shredded pork with reserved pan juices/sauce

The long, slow cooking time gives the collagen in the pork shoulder plenty of time to break down into deliciously soft and succulent meat.

Flavorful Sauces for Pulled Pork

Pulled pork is fantastically versatile when it comes to sauce options. Consider these tasty ideas:

• Classic BBQ Sauce – Sweet, tangy, smoky

• Mustard BBQ Sauce – Zesty yellow mustard twist

• Vinegar Sauce – Pepper vinegar blend, a Carolina classic

• Bourbon BBQ Sauce – Robust flavor from bourbon whiskey

• Asian Hoisin Sauce – Sweet, salty, hint of spice

• Chili Verde – Tomatillos, green chiles, cilantro

• Mole Sauce – Complex Mexican sauce with chocolate

• Jerk Sauce – Spicy and bold Jamaican flavor

Take your shredded pulled pork to the next level with signature sauces like these.

Serving Up Your Pulled Pork

Now comes the best part – digging into your succulent pulled pork! Here are some great serving suggestions:

• Pulled pork sandwiches – Soft buns, BBQ sauce, coleslaw

• Pulled pork nachos – Chips, cheese, salsa, avocado

• Pulled pork tacos – Corn or flour tortillas, pico de gallo

• Pulled pork pizza – Smoky pork atop pizza crust

• Pulled pork rice bowls – Over white or fried rice with veggies

• Pulled pork stuffed potatoes – Baked potatoes loaded with pork

• Pulled pork omelettes – Eggs, cheese, and warm pulled pork

The possibilities are nearly endless! How will you serve up your mouthwatering pulled pork?