What Liquid to Wrap Pulled Pork in for Maximum Moisture and Flavor

Smoking a juicy, tender pork shoulder takes time and technique. A key step is wrapping the pork in foil or butcher paper once it hits an internal temperature around 160°F. This helps speed cooking and boosts moisture But what type of liquid should you use for wrapping pulled pork to get the best results?

Wrapping pork butt or shoulder is known as the Texas crutch It allows the collagen to break down into luscious gelatin faster But you also have options when it comes to the braising liquid inside the wrap. Choosing the right one enhances flavor and moisture.

Why Wrap the Pork Shoulder?

Wrapping pork butt or shoulder has several advantages:

• Speeds cooking – The pork cooks faster once wrapped, shaving off hours of cook time.

• Improves tenderness – The steam from the braising liquid helps break down collagen into gelatin.

• Boosts moisture – Wrapping keeps the pork from drying out during the long smoke.

• Intensifies flavor – Liquid mixes with the pork’s juices to create a tasty braising broth.

Wrapping is especially helpful for getting through the dreaded “stall” phase around 160°F when the meat seems to stop rising in temp. So wrapping helps you get succulent pulled pork done faster.

What to Use for Wrapping Pulled Pork

You have two main options for wrapping the pork shoulder – aluminum foil or butcher paper. Either works, but there are some differences:

• Aluminum foil – Foil seals in steam and moisture. It’s better for braising the pork and creating ultra-moist and fall-apart meat. The downside is it can make the bark or crust soggy.

• Butcher paper – More breathable, so it maintains the bark or crust on the outside. Butcher paper may produce slightly less moist pork overall.

For super moist pulled pork, braised in its own juices, aluminum foil is the top choice. The key is just not leaving it wrapped for too long after it finishes cooking or the crust will get too soft.

Best Liquids for Wrapping Pulled Pork

When it comes to the braising liquid inside the foil or paper, you have options:

• Water – Plain old water works well. It will mix with the pork juices to create a tasty broth.

• Broth or stock – Chicken, beef or pork broth adds extra meaty flavors. Opt for low sodium.

• Fruit juice – Apple, pineapple, or orange juice provide sweetness and acidity to balance the richness.

• Beer or soda – Coke, Dr. Pepper, or beer like a lager or amber ale add great caramelized flavors.

• Marinades or sauces – Using some of your original marinade or a sauce brings that flavor into the wrap.

Avoid using overly salty, sweet, or acidic liquids which could cause the pork to cure or taste odd. Water is simple and effective, but fruit juices, broths, beers, and marinades can all enhance flavor beautifully. Just a 1/4 to 1/2 cup is sufficient.

Pro Tips for Wrapping Pulled Pork

Follow these tips when wrapping your pork shoulder for maximum moisture and flavor:

• Wrap the pork once it hits 160°F internal temp. The meat should have taken on smoke and color by this point.

• Use heavy-duty aluminum foil so juices don’t leak. Double wrap for extra protection.

• Pour a small amount of liquid like 1/4 cup into the foil before wrapping.

• Wrap tightly, but leave a little room around the pork for some air flow if using foil.

• For butcher paper, wrap tightly then tie butcher string around each end to seal.

• Keep cooking until 205°F for fall-apart tender meat.

• Let it rest wrapped for 1 hour before carefully unwrapping and pulling pork.

• Reserve the braising juices to add back into the pulled pork or use as a sauce base.

Final Thoughts

Wrapping pork shoulder when smoking helps generate deliciously moist and tender pulled pork. Choosing flavorful liquids like apple juice, chicken broth, or even beer before sealing the foil or paper further boosts juiciness and taste. Follow the tips above to get professional restaurant-quality pulled pork using the Texas crutch method with your choice of mouthwatering liquids.