Pulled pork is a classic barbecue dish that is beloved for its tenderness and amazing smoky flavor. However many pitmasters debate on whether pulled pork should be seasoned again after it has finished cooking and been pulled or shredded. While seasoning the raw pork butt before smoking is essential, there are good reasons to consider adding more seasoning and finishing touches after cooking as well. In this article we will explore the benefits of seasoning pulled pork after cooking and tips on how to do it right.
Why Season Pulled Pork After Cooking?
There are two main reasons why you may want to season pulled pork after it has cooked and been pulled:
1. To Add More Flavor
The long, low-and-slow smoking process breaks down the pork collagen and infuses it with smoky flavor from the wood and spices from the rub. However, after shredding, some of that seasoned bark and smokey flavor can be lost. Adding another layer of seasoning after pulling integrates those flavors back into the meat.
Seasoning again also allows you to change up the flavor profile or enhance certain tastes. If you want to highlight the smoke, you can add more smoked paprika, chili powder or cayenne. If you want more sweetness, brown sugar, honey or maple syrup can be mixed in. The possibilities are endless for customizing the taste.
2. To Keep it Moist
During the resting and pulling process, a good amount of moisture escapes from the pork. While you can add reserved juices and stock back in, seasoning again adds another layer of moisture protection. Dry rubs or mop sauces help keep the shredded meat from drying out, especially when reheating any leftovers.
Tips for Seasoning Pulled Pork After Cooking
Follow these tips to get the most out of seasoning pulled pork after cooking
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Wait until cooled slightly. You want the pork to be cool enough to handle and shred easily, but still warm. Seasoning warm (not hot) pork allows the spices and sauce to better absorb.
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Mix and coat evenly. Use your hands or tongs to toss and evenly coat each morsel of pork with the seasoning. Don’t just sprinkle it on top.
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Add spices first. Before adding any liquid sauce, sprinkle on dry rubs or spice blends. Let it sit for 5-10 minutes to allow the spices to adhere.
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Use finishing sauces sparingly. Thin mop sauces add great flavor, but don’t soak the pork. Just a light coating is needed.
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Consider mixing flavors. Contrasting sweet and spicy blends keep things interesting. Or you can match flavors like fruity barbecue sauce with a fruit wood smoked pork.
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Season in batches. For large pork shoulders, only season as much as you plan to serve at one sitting. Refrigerate the rest plain and season just before serving again.
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Taste and adjust. Before serving, taste a sample to see if more seasoning or sauce is needed. You can always add more.
Best Options for Post-Cooking Pulled Pork Seasoning
There are many possibilities when it comes to adding more flavor after pulling pork. Here are some of the most popular seasoning choices:
Dry Rubs
- Barbecue rub – The same rub used before cooking or a store-bought brand
- Spice blends – Chili powder, smoked paprika, onion/garlic powder, cumin, cayenne
- Sweet and savory – Brown sugar, honey, maple syrup plus salt, pepper, sage
Wet Mop Sauces
- Vinegar-based – Apple cider, white, or red wine vinegar mixed with spices
- Mustard-based – Yellow mustard, spices, brown sugar or honey
- Fruit-based – Pineapple, peach, mango juices with spices
Barbecue Sauces
- Tomato-based, savory – Ketchup, brown sugar, vinegar, Worcestershire
- Tangy, vinegar-based – South Carolina, North Carolina, or Alabama white sauce
- Sweet and fruity – Thick, sticky sauces with molasses, honey, jams
Other Unique Flavorings
- Citrus – Fresh-squeezed orange, lime, or lemon juice
- Heat – Minced jalapeños, habanero or ghost pepper sauces
- Umami – Soy sauce, fish sauce, liquid smoke, Worcestershire
- Salty – Bacon drippings, salted butter
Step-By-Step Instructions
Follow these simple steps for properly seasoning pulled pork after cooking:
1. Rest, Pull, and Rough Chop
After removing the pork butt from the smoker, let it rest 30-60 minutes until cool enough to handle. Pull into chunks or shred using two forks, removing any large fat pieces. Roughly chop the pork into bite-size pieces.
2. Season with Dry Rub
Sprinkle on barbecue rub, homemade spice blend, brown sugar, or other dry seasoning over the pork. Toss and mix thoroughly allowing spices to adhere evenly.
3. Add Wet Sauce
Pour on just enough of your favorite vinegar mop sauce, mustard sauce, or barbecue sauce to lightly coat the pork. Mix well to evenly distribute.
4. Adjust Flavor as Needed
Taste a small sample. Add more dry rub or wet sauce as needed. For more sweetness, drizzle on a bit of honey, maple syrup or fruit jam.
5. Optional Extras
Consider mixing in freshly squeezed citrus juice, minced peppers, or other unique flavors. Bacon drippings or butter also enhance pork’s richness.
6. Serve Immediately or Store
Enjoy your perfectly seasoned pulled pork right away. Or for leftovers, refrigerate in an airtight container up to 5 days.
Tips for Reheating Leftover Pulled Pork
Leftover pulled pork can dry out when reheated. Follow these tips for leftovers that taste moist and fresh:
- Place pulled pork in a foil pan and add reserved juices or stock
- Top with butter, olive oil, or bacon grease to add moisture
- Cover pan with foil and reheat at 325°F until warmed through
- Uncover, season again with reserved dry rub and sauce
- For stove-top, reheat over medium-low in a skillet with small amount of liquid
- For microwave, reheat pork wrapped in a damp paper towel to steam and add moisture
Properly stored, seasoned pulled pork keeps well for 4-5 days refrigerated and can be frozen for 2-3 months. Simply thaw in the refrigerator before reheating.
Get Creative with Post-Cooking Seasonings
The possibilities are endless when it comes to adding flavor to pulled pork after cooking. While traditional barbecue rubs and sauces are classics, feel free to get creative. Customerize spice blends to highlight your favorite flavors. Infuse with international spices like jerk seasoning, Korean gochujang, or tandoori spices. Sweet glazes with fruits and honey also add interest.
The most important thing is to properly season and moisturize the shredded pork to bring out the best texture and keep that just-smoked taste. With the right post-cooking seasonings, your pulled pork will be irresistibly juicy,tender and packed with flavor in every bite.