Why does my pulled pork not pull apart?
Online Answer
Why making pulled pork takes time If you don't cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. ... but when it's done, the meat should fall apart by itself.
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You said you only foil? . Another way to keep big hunks of meat warm/hot til ready to pull or slice is to foil, wrap in towels and stick in a cooler (FTC for short). * Can easily go 4-6 hours.
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It was surprisingly tasty — with a texture similar to pulled pork and a flavor that reminded me of a cross between hearts of palm, kimchi, and pineapple. It wasn't really meaty, but it wasn't fruity either. Some experts say this quality is what makes jackfruit a 'miracle' crop: It's versatile.
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Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature..
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Don't worry about messing up pork shoulder. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.
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