How to Drain Fat from Pulled Pork Without Losing Flavor

Pulled pork is a delicious staple of many BBQ menus, yet a common problem with making pulled pork at home is ending up with a greasy, overly fatty finished dish. While a certain amount of fat is desirable for moisture and flavor, too much fat can leave the pork heavy and unappetizing. So how do you remove excess fat after cooking pulled pork, while still maintaining moisture and flavor?

As a frequent maker of pulled pork at home, I’ve tried all the tricks to get a product that is moist and tender but not greasy. Here are my top tips for draining fat from pulled pork, with steps you can take both before and after cooking.

Before Cooking: Choose the Right Cut and Trim Excess Fat

Choosing the right cut of pork is the first step to avoiding overly fatty pulled pork. Look for a pork shoulder also called a Boston butt or pork butt – this cut has the right balance of fat and connective tissue to yield tender shredded pork after long cooking. Avoid super marbled or heavy fat areas when purchasing the roast.

When prepping the pork for cooking, take the time to trim off any large excess pieces of fat. You don’t need to remove it all – some fat left on will baste the meat as it cooks – but trimming any large chunks will help reduce grease in the finished dish.

Cook Without Added Fat

One easy way to cut down on fat is to avoid adding extra fat when cooking the pork. Skip searing the meat in oil before cooking; the dry, external heat of the oven or smoker will form a tasty browned crust without added fat. For braised or pressure cooked pulled pork, use just a small amount of liquid like broth or diluted sauce at the bottom of the pan.

Cook Low and Slow

Cooking the pork low and slow helps render fat that can then drain away while cooking. For smoked or oven-roasted pulled pork, keep the temperature around 225-250°F and allow plenty of time, up to 8-12 hours depending on size. With a pressure cooker or slow cooker, cook for the minimum time required to get fork tender meat.

Chill and Remove Solidified Fat

An easy way to remove fat after cooking is to pour the pork and cooking liquid into a container, allow to cool completely, then refrigerate overnight. The fat will rise to the top and solidify, making it easy to spoon off and discard the next day.

Use a Fat Separator

A special tool called a fat separator makes it quick and easy to pour off defatted cooking juices. Cook and shred pork as usual, then pour juices from the bottom of the pan into the separator. Allow the fat to rise to the top then pour the defatted juices from the bottom spout into a container for basting and serving.

Blot with Paper Towels

For a quick fix without special tools blot just-shredded pork with paper towels to absorb excess surface fat. Place pork in a colander or on a rack and cover with paper towels; press gently to absorb grease.

Mix in a Little Vinegar-Based Sauce

Acid helps cut through fat, so stirring in a spoonful or two of vinegar-based BBQ-style sauce or a pork-friendly vinaigrette will brighten up flavors. Cider vinegar, fruit vinegars, and citrus work well with pork.

Don’t Add All the Cooking Liquid Back

Pouring all the defatted cooking liquid back over the shredded pork can make it greasy again. For moist but not wet pork, only add back enough defatted liquid to lightly moisten the meat, about 1/4 cup per pound.

With a few simple preparation and cooking tips, it’s easy to end up with juicy, flavorful pulled pork that doesn’t turn out overly greasy and fatty. Aim for just enough fat for flavor and moisture but not so much that you feel queasy after a few bites. Follow these guidelines for delicious pulled pork that even guests who normally avoid fatty meats will enjoy.

How to quickly separate fat from pan drippings

FAQ

Should I drain fat from pulled pork?

One side of the roast will have a cap of fat all over it – don’t remove that, it gives great flavor to the pork. It also continually bastes the roast as it melts and drips down preventing it from drying out while you cook it.

How do you get grease out of pulled pork?

The easy way to do this is to pour the cooking liquid into a gravy separator but you can do it (slowly) with a big spoon if you have to. Then when it comes time to add some of the cooking liquid back to the meat to moisten it, most of the fat will have been removed.

Why do you eat fat after shredding a pulled pork?

Chemical reactions like the Maillard reaction occur better for a longer cooking time. Fat = flavor and texture which we all know by now. Mainly when it’s covering a juicy pork roast. After shredding the pulled pork, the fat will help keep up the moisture level.

Why is pork not recommended to eat?

This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.

Do you know how to make pulled pork?

Before you roll up your sleeves to learn how to make pulled pork, memorize these two critical words: pork shoulder. No matter how you plan to use the pulled pork—in sandwiches, casseroles, tacos, stews, or even lettuce wraps —the key to the most tender meat is to start with a cut with ample marbling and connective tissue.

How do you keep pulled pork moist?

There are several ways to keep pulled pork moist, including basting with vinegar-based BBQ sauce, using wood pellets or liquid smoke, or wrapping it in parchment paper or aluminum foil to retain moisture. Which Is Better, Pork Butt or Pork Shoulder?