How to Fix Greasy Pulled Pork: The Ultimate Guide

Pulled pork is a classic barbecue dish that’s loved by many. But nothing can ruin a good plate of pulled pork faster than grease. Greasy pulled pork is unappetizing and can make the pork overly rich and heavy.

So what causes pulled pork to turn out greasy, and how can you fix it? In this ultimate guide, we’ll cover the common causes of greasy pulled pork and give you tips to help you make moist, tender and grease-free pulled pork every time

What Causes Greasy Pulled Pork?

There are a few main culprits that can lead to a greasy pulled pork texture:

Choosing the Wrong Cut of Pork

Not all cuts of pork are created equal when it comes to making pulled pork. The best cuts are pork shoulder and pork butt. These cuts have more fat marbling and connective tissue. When cooked low and slow, this fat renders out and the connective tissue breaks down, leaving tender, pull-apart meat.

Leaner cuts like pork loin or tenderloin don’t have enough fat or collagen. While you can shred them, they’ll turn out dry instead of juicy and tender.

Overcooking

It’s important not to overcook pulled pork. Cook it until it reaches an internal temperature of 200-205°F. If you go much beyond 205°F the pork can dry out. Dry meat will soak up more grease when you add barbecue sauce or other finishing liquids.

Undercooking

On the flip side, undercooked pork is unsafe to eat Pork needs to reach at least 145°F internally to be safe. Undercooked pork will also be tough instead of tender and hard to pull apart.

Not Letting It Rest

Letting the pork rest after cooking is crucial. Resting allows the juices to redistribute throughout the meat. If you skip this step, the pork will expel more juices when you shred it, resulting in drier meat.

Pulling When Cold

Always pull pork when it’s still warm, not cold. Warm pork shreds more easily. Cold pork contracts and you’ll end up shredding it into smaller bits that can absorb more grease.

Not Removing Fat

Trim off any large excess pieces of fat before pulling the pork. But leave on just enough fat to keep it moist and flavorful.

How to Fix Greasy Pulled Pork

Now that you know what causes greasy pulled pork, here are some tips to help you fix it:

Start with the Right Cut

Choose a pork shoulder or pork butt to make pulled pork. Look for a 4-7 pound cut with ample marbling and a good layer of fat on one side. The bone should go halfway through. This helps keep the meat moist as it cooks.

Cook Low and Slow

Cook the pork at a low temperature (225-250°F) until it reaches 200-205°F internally. This allows time for the fat and collagen to break down properly. Cook just until a meat thermometer slid into the thickest part of the pork reads 200-205°F.

Wrap It Up

For extra moisture and tenderness, wrap the pork in foil when it reaches 160°F internal temp. Add 1⁄2 cup apple juice to the foil packet before closing it up. The simmering liquid helps render fat and the acid tenderizes the meat.

Rest and Shred When Hot

After cooking, let the pork rest wrapped in foil for at least 30 minutes before shredding. Pull the hot pork, discarding any large pieces of fat.

Add Acidity

One of the best ways to cut through fat and enhance flavor is to add something acidic after shredding. For pulled pork, apple cider vinegar is perfect. The tang helps balance the rich pork flavor. Sprinkle it on plain or mix it into your barbecue sauce.

Use a Finishing Sauce

Thin out a heavy, greasy texture by mixing in chicken or vegetable broth. Apple juice also works well. Add just enough liquid to moisten the shredded pork without making it soupy.

Broil It

For pulled pork that’s still greasy after adding acid, spread it out on a baking sheet. Broil for 2-3 minutes until lightly browned. This crisps up the edges while rendering out more fat.

Make Pulled Pork Tacos or Pizza

When in doubt, use greasy pulled pork as a topping. The pork grease will get soaked up by the crispy taco shell or pizza crust. Then you can pile on tangy slaw, salsa and other toppings to balance the fattiness.

Turn It Into Chili

Simmer the shredded pork into a flavorful chili or stew. The rich pork flavor adds heartiness, while the other chunky veggies and seasonings mask any greasy texture.

Tips for Making Perfect Pulled Pork

Follow these tips and you’ll get rave reviews for your pulled pork every time:

• Choose a pork butt or shoulder in the 4-7 pound range. Go for the maximum marbling and fat cap you can find.

• Trim off any loose pieces of fat, but leave a 1⁄4 inch layer intact to keep it moist.

• Inject with a flavorful marinade using an injection needle for added moisture and flavor.

• Apply a dry rub at least 4 hours before cooking (overnight is best).

• Smoke low and slow at 225-250°F until it reaches 200-205°F internal temperature.

• Spritz with apple juice or cider vinegar every hour during cooking. This adds flavor and moisture.

• Once it hits 160°F, wrap in foil with 1⁄2 cup apple juice until 205°F for tender, fall-apart meat.

• Rest wrapped in a cooler for 1 hour before shredding.

• Reserve any resting juices and add to the shredded pork or finishing sauce.

• Pull the pork while still warm, discarding excess fat pieces.

• Toss with warmed cider vinegar and barbecue sauce to taste.

• Add reserved resting juices or chicken broth if needed to moisten.

• For crispy edges, broil the shredded pork for 2-3 minutes.

Making delicious pulled pork does take some time and technique. But it’s worth the effort for this classic Southern barbecue dish. We hope these tips help you fix greasy pulled pork forever and wow your family or guests with your recipe. Let us know how your next batch of pulled pork turns out!