As a busy mom who loves serving hearty comfort food, I’m always on the lookout for quick and easy meal solutions. Recently I discovered Member’s Mark pulled pork at my local Sam’s Club and was impressed with the quality and convenience. But I still needed to learn the best cooking methods to make this pre-seasoned pork shoulder tender and juicy.

After some trial and error and researching cooking tips I’ve honed my technique for reheating and serving Member’s Mark pulled pork that results in amazing texture and flavor every time.

Here is my step-by-step guide to cooking pulled pork perfection:

Inspect the Packaging

Member’s Mark pulled pork comes vacuum-sealed in a pouch which helps preserve freshness. Before opening, I check that the packaging is intact with no punctures or tears. Signs of leaking liquid or foul odors mean the pork may be spoiled.

Choose a Cooking Method

For maximum convenience, I prefer either:

• Slow cooker: Simply add 1-2 cups of barbecue sauce and cook on low 6-8 hours.

• Oven: Place pork in a casserole dish, add sauce, cover with foil and bake at 325°F for 1-2 hours.

The slow cooker yields the most tender, fall-apart texture, while the oven gives a juicier, more flavorsome result.

Prep the Pork

I find it easiest to get an even heat distribution if I break up larger chunks of pork before cooking. I use my fingers or two forks to gently separate and shred the vacuum-packed pork inside the bag before opening it.

Add BBQ Sauce

Member’s Mark pulled pork already has a dry rub seasoning baked in. For serving, I add 1-2 cups of my favorite barbecue sauce and stir it into the shredded pork. Sweet and tangy flavors work great.

Maintain Moisture

To prevent the pork from drying out I add a few tablespoons of water or chicken broth along with the sauce before cooking. The extra liquid steams the pork keeping it juicy and moist.

Cook on Low Heat

High heat can toughen and dry out pulled pork. I cook the shredded pork on low whether in a slow cooker or oven to allow connective tissues to break down into fork-tender deliciousness.

Rest Before Serving

Once cooked fully to an internal temp of 180-190°F, I let the pork rest for 10-15 minutes. This allows juices to reabsorb so the pork stays juicy when pulling and serving.

Fluff and Serve

Finally, I use forks to fluff and shred the rested pork until it pulls apart easily. I pile the fork-shredded pork onto buns or tortillas and add extra sauce for serving.

Add Crunch With Cole Slaw

For texture contrast, I love serving Member’s Mark pulled pork on brioche buns topped with crispy cole slaw. The crunchy veggie slaw balances the rich, tender pork.

Tips for Leftover Pulled Pork

One pack of Member’s Mark pulled pork contains around 2 pounds of meat which leaves me with ample leftovers. Here are some tasty ways I use up leftover pulled pork:

• Breakfast burritos or tacos with eggs, cheese and salsa
• Stirred into baked beans or collard greens
• Stuffed into omelettes or frittatas
• Mixed with barbecue sauce for grilled pizza topping
• Piled on top of hearty salads
• Simmered in chicken noodle soup

Properly stored in the fridge, leftover pulled pork keeps for 3-4 days to allow getting creative with recipes. I never let a bit of this tasty pork go to waste!

The key to success with Member’s Mark pulled pork is using low, slow moist heat to melt connective tissues and fat into succulent, pull-apart meat perfection. Follow my cooking tips for tender pork with zesty barbecue flavor every time. Now go fire up that slow cooker or oven and whip up some amazing pulled pork tonight!