Enhance Your Pulled Pork: The Ultimate Guide on What to Put on Pulled Pork Before Wrapping

Pulled pork is a quintessential barbecue dish that is loved by many. The tender, juicy meat is full of deep smoked flavor that pairs perfectly with flavorful sauces and sides. But perfecting pulled pork does require some technique, especially when it comes to the wrapping process.

Wrapping the pork butt during the smoking process helps to speed up cooking, keep the meat moist, and allows the pork to absorb more smoke flavor. Many barbecue pitmasters have their own secret ingredients they like to add to the pork before wrapping to really take the flavor to the next level.

In this comprehensive guide, we will share when to wrap pulled pork, why it’s important and most importantly – what to put on pulled pork before wrapping for maximum flavor. After reading, you’ll be ready to make competition-worthy pulled pork right in your own backyard.

When to Wrap Pulled Pork

Knowing when to wrap the pork butt during the smoking process is key. You want to ensure the pork has absorbed sufficient smoke flavor and has started to render fat before wrapping.

The ideal internal temperature of the pork before wrapping is between 150-170°F. At this point, the pork will have a decent bark development on the outside and the fat has started to soften.

Timing wise, the pork should be smoked for around 4-6 hours before wrapping depending on the size of the pork butt Signs that the pork is ready for wrapping are

• The internal temp hits 150-170°F
• The pork butt has stalled and the internal temperature has stopped rising
• A dark bark has developed on the exterior
• The fat cap has started to render

Once these signs occur, it’s time to wrap the pork to seal in moisture and flavor.

Why Wrap Pulled Pork?

Wrapping the pork butt during smoking provides several benefits:

• Locks in moisture – Wrapping prevents the pork from drying out and lets it braise in its own juices
• Infuses flavor – Any liquids or seasonings added before wrapping impart flavor into the meat
• Speeds cooking – Wrapping powers through the stall phase for faster cooking
• Evens out cooking – The wrapped environment distributes heat evenly to the pork
• Keeps it tender – Braising in the wrap keeps the pork very moist and tender

Pork butt is very forgiving, so wrapping isn’t 100% necessary. But for the juiciest, most flavorful pulled pork, wrapping is highly recommended by most pitmasters.

The Best Ingredients to Put on Pulled Pork Before Wrapping

Here are some of the most popular flavor-boosting ingredients to put on pulled pork before wrapping:

Pork Rub

It’s always a good idea to coat the pork with your favorite bbq pork rub before wrapping. The rub will add another layer of seasoning and spice that really permeates the meat during the wrapped smoking time. Some good rubs for pulled pork are sweet and smoky blends or those with warm spices like cumin, chili powder, cayenne, etc.

Brown Sugar

Brown sugar is an easy way to add sweetness and encourage more bark development. Sprinkle a layer of light or dark brown sugar over the pork before wrapping. The sugar will melt down into a glaze as the pork cooks.

Honey

Like brown sugar, honey adds both sweetness and a glaze when it melts. Drizzle or brush honey over the pork before tightly wrapping in foil. The honey flavor will come through beautifully after hours of smoking.

Maple Syrup

Real maple syrup offers a more pronounced, authentic sweetness compared to traditional sugars. Maple syrup also contains minerals like zinc and manganese which pairs so well with pork. Brush on a thin layer before wrapping for sweetness and enhanced bark.

Butter

Butter is a simple but effective pork enhancer. Pork and butter are best friends, after all. Adding a few tablespoons of salted butter on top of the pork butt before wrapping provides moisture, richness, and flavor.

Apple Juice

Fruit juices like apple make excellent liquids to add to pulled pork before wrapping. Pour 1-2 cups of apple juice in the foil tray under the pork. As it braises, the apple juice keeps the meat incredibly moist while providing fruity flavor.

Beer or Dr. Pepper

Pouring beer, Dr. Pepper, or other soda over the pork adds sweetness and moisture during the wrapped smoking time. Opt for a beer variety like lager or amber ale. The carbonation also helps the pork absorb more spice.

Lime Juice

Fresh lime or lemon juice brighten up wrapped pulled pork wonderfully. The acid cuts through the richness and enhances the other flavors. Squeeze juice from 2-3 limes over the pork before tightly wrapping.

Step-By-Step Method for Wrapping Pulled Pork

Now that you know what ingredients to use, let’s walk through the full process:

1. Season the raw pork butt all over with a dry rub, cover, and let sit overnight in the fridge. This lets the seasoning permeate the meat.

2. Smoke the pork for 4-6 hours unwrapped at 225-275°F until it forms a decent bark and reaches an internal temp of 150-170°F. Maintain clean smoke throughout.

3. Prepare your foil boat – Place two large sheets of heavy duty aluminum foil in a foil pan. Fold up the edges to create a boat shape.

4. Add flavorings – Sprinkle pork rub, brown sugar, and any other dry seasonings over the pork. Then drizzle or brush with liquids like apple juice, maple syrup, etc.

5. Wrap the pork butt tightly in the foil, sealing the edges so no steam or liquid can escape.

6. Return to smoker and cook until 205°F internal temp, around 2-3 more hours.

7. Let rest wrapped for 1-2 hours before unwrapping and pulling.

The pork butt will emerge incredibly juicy, smokey, and permeated with flavor from the rubs, sugars, and liquids added. Now just mix in your favorite bbq sauce and pile high on buns for amazing pulled pork sandwiches.

Other Tips for Flavorful Pulled Pork

• Inject the raw pork shoulder with a marinade or broth for added moisture and flavor before smoking.

• Spritz the pork with apple juice or vinegar while smoking before wrapping to encourage bark development.

• Swap out the foil wrap for butcher paper after a few hours to allow more smoke absorption.

• Reserve the smoked pork drippings from the foil to mix into bbq sauces for extra flavor.

• Let the pulled pork rest in the juices after shredding to re-absorb moisture.

Wrapping pulled pork during smoking is one of the best ways to end up with juicy, fall-apart tender meat full of smoky flavor. And rubbing on spice rubs, sugars, juices and more before sealing the pork amplifies the flavor tremendously.