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How to improve dry, tough pulled pork for leftovers?

Boyfriend slow cooked a bone-in pork shoulder yesterday (attempting Momofuku style). Unfortunately, he accidentally followed a boneless recipe--so it didn't shred well at all and was kind of bland. We were hoping to use leftovers for tacos tonight, but the meat is a little tough and dry. Any ideas on how to fix it up for tacos?

asked by meganireland over 4 years ago
7 answers 38589 views
16f72ccb 3197 434b a946 8e9e68a3715f  cristina 014 web final
added over 4 years ago

Normally I use leftover pan juices to moisten leftover pulled pork, so maybe whip up a broth to imitate pan juices?

Start with the most flavorful stock you can get your hands on, then add a little worcestershire and/or mustard and/or hot sauce and/or steak sauce and/or cider vinegar and/or honey. Add minced garlic and/or onion, plus spices like thyme and/or paprika and/or cayenne and/or oregano and/or brown sugar and/or cumin.

You can also make a slaw to add moisture. This could work: http://food52.com/recipes.... Or this one, in another direction: http://food52.com/recipes....

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Bland is easy to recover from, especially with tacos. Moisture, not so much. Sure it will hold some liquid but it won't relax and become less tough -- if it's truly overcooked. And that becomes the question. Properly smoked or braised, connective tissue converts to gelatin and the meat will pull apart easily since there's nothing left to hold it together anymore. There's a good chance, knowing only what you've written, that the meat is not cooked enough. It would help to know the method employed, the time and temperature at which it was cooked and the roast's final temperature.

Incidentally, bones add a little cooking time and more flavor but not a night and day difference.

F8977411 88f2 4b94 8517 2ef2075f27d6  fb avatar
added over 4 years ago

He roasted it at 250 for about 6 hours, and then at 500 for about 10-15 minutes to finish the sugary-salty crust. (Unsure of the final temp.) Since he had a bone-in and the recipe was for a boneless shoulder, I think it wasn't cooked long enough to reach the easy-to-pull point.

926ee962 060e 44e6 a1d9 878262f34bf8  image
added over 4 years ago

Hoisin sauce with apple juice

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

BBQ sauce & maple syrup will add moisture and flavour when you reheat it. That's not taco style, but it's good!

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