The Secret to Perfect Pulled Pork? Start By Searing the Pork Butt

Pulled pork is a comforting, delicious staple across many cuisines. When slowly cooked, pork shoulder or butt transforms into fall-apart tender shredded meat that sings when seasoned and sauced. But did you know that searing the pork first takes pulled pork to the next level?

Searing develops incredible depth of flavor and helps get that outside crispy bark that contrasts so nicely with moist succulent pulled pork insides. Read on as we explore the benefits of searing and walk through the easy process step-by-step.

Why Sear Pork Butt for Pulled Pork?

Searing before slow cooking may seem like an unnecessary extra step for pulled pork, but it offers several advantages:

Enhanced Flavor

Browning the exterior of the pork butt creates tasty fond – the browned bits stuck to the bottom of the pan. The fond contributes incredible meaty depth, which gets incorporated as the pork cooks.

Smoother Texture

Searing partially renders some of the fat, allowing it to thoroughly integrate into the meat as it cooks down. This gives the finished pork a silkier texture.

Crispy Barks

Getting a good sear gives you those delicious crispy, caramelized outer bits that provide textural contrast against the soft inner meat.

Faster Cooking

Starting with a sear allows the pork to cook a bit faster in the slow cooker or oven later since it’s already partially cooked.

So while searing does require a little extra effort, it pays off in pulled pork that’s more flavorful and has better texture. Let’s look at how to do it right.

Step-By-Step Instructions for Searing Pork Butt

With a few simple steps, you can transform your pulled pork by developing a flavorful sear before slow cooking.

Ingredients:

• 3-5 lb pork shoulder/butt
• Salt and pepper
• Oil for searing (vegetable, canola, etc)
• Spice rub (optional)
• BBQ sauce or other liquids for braising

Directions:

1. Generously season all sides of the pork shoulder with salt and pepper. Apply a spice or herb rub if desired.

2. Heat oil in a large skillet over medium-high heat. You want the oil to shimmer – about 350°F.

3. Add pork and sear for 2-3 minutes per side, pressing down gently with tongs or spatula. Get a nice brown crust.

4. Finish searing the fatty edges and ends. This helps render fat.

5. Transfer pork to the slow cooker or dutch oven you’ll use for braising. Pour over any pan drippings.

6. Cook as usual until fall-apart tender. For slow cookers, cook 8-10 hours on low or 4-6 hours on high.

And that’s it! With just a quick sear at the start, you’ll get amazing caramelized flavor and texture in your pulled pork.

Tips and Variations

• Use an oil with a high smoke point like avocado or peanut oil to sear without burning.

• Sear in batches if necessary to properly brown without steaming.

• Add aromatics to the skillet when searing. Onions, garlic, chili peppers all add great flavor.

• Use broth, beer, soda, juice or other liquids instead of plain water when braising for even more flavor.

• For ultimate flavor, sear over charcoal or wood. The smoke comes through beautifully.

• Skip slow cooking and braise in the oven at 300°F for 4-6 hours after searing until fork tender.

Don’t be afraid to get creative and make the searing your own. The options are endless for extra flavor.

Choosing the Right Pork for Pulled Pork

To get the most out of searing and end up with perfect pulled pork, start with the right cut of pork:

Pork Butt/Shoulder – The optimal choice. Contains the right fat-to-meat ratio. Most grocery stores carry bone-in or boneless options.

Picnic Roast – Very similar to butt, with a bit more connective tissue. Also a great choice.

Pork Loin – Quite lean with little fat. Can end up dry. Sear carefully.

Spare Ribs – Need extended cooking to get tender but make delicious pulled pork with searing.

Choose bone-in or boneless based on your preferences. Bone-in takes longer to cook but gives extra flavor.

Make It a Meal

Fantastic pulled pork deserves equally amazing side dishes. Here are some tasty options:

• Coleslaw – The classic pairing cuts through the richness.

• Mac and cheese – Comforting and compliments the pork wonderfully.

• Baked beans – Sweet, tangy, and a perfect match.

• Cornbread – Soaks up the juices and sauces.

• Collard greens – Earthy and bold, great contrast to the pork.

You really can’t go wrong – pulled pork is versatile enough to pair with almost anything. Use your favorite sides.

Savor the Saucy, Tender Perfection

Starting your pulled pork with a sear may take a few extra minutes, but it adds incredible depth of flavor. The pork cooks down to become fall-apart tender while developing a contrasting crusty bark.

Next time you make pulled pork, remember to start by searing the pork butt or shoulder first. Your patience will be rewarded with succulent, smoky shreds of pork that truly sing when sauced. Happy cooking!