One of my favorite recipes to make when I’m hosting friends and family is pulled pork since it’s always a crowd-pleaser. I usually prepare my classic pulled pork shoulder recipe, but this one is great when I’m feeding a smaller crowd and don’t need so many portions!

Debating on how much pulled pork you need? See this guide for how much pulled pork per person.

Just like oven-roasted pork, this slow cooker recipe has a hassle-free preparation and minimal clean-up. It’s the kind of comfort food that satisfies everyone at the dining table, but keeps me happy as a host!

Why You’ll Love This Recipe

• Simple to make: This slow cooker pulled pork recipe doesn’t need constant monitoring like many protein recipes. Just set it and forget it!
• Kid-friendly: With the perfect balance of flavors, this dish is perfect for adults and kids.
• Versatile: You can serve pulled pork tenderloin on buns, make ​​loaded pulled pork nachos, or stir leftovers into your favorite mac and cheese. The options are endless!

Juicy Pulled Pork Tenderloin

The South is well-known for its slow-cooked, melt-in-your-mouth meat specialties, so I’m no stranger to pulled pork. While it’s more typically prepared with pork shoulder, this pulled pork tenderloin showcases a leaner, smaller cut of the pig, and it turns out just as delicious!

To infuse a rich, smoky undertone, I love to season my pork with a blend of smoked paprika, garlic powder, and onion powder. After about four or five hours in the slow cooker, the pork tenderloin turns out irresistibly tender and flavor-packed!

For a tangy sweetness and added moisture, don’t forget a dash of your favorite BBQ sauce. Serve it as the main entree, tuck it into buns, or use leftovers to bulk up casseroles.

Ingredients For Pulled Pork Tenderloin

• Pork tenderloin: This lean and tender cut absorbs flavors well. It usually comes in a pack of two, so you can freeze the other or double the recipe for leftovers. If pork tenderloin is unavailable, you can use pork shoulder for a more traditional taste and texture.
• Salt: Enhances the flavor of the pork. You can adjust the quantity to taste.
• Smoked paprika: Gives the pork a smoky, slightly spicy flavor. Regular, sweet, or hot paprika will also work if smoked paprika isn’t available.
• Garlic powder: Adds a savory, toasty, and earthy element. Not garlic powder on hand? Replace it with extra onion powder instead.
• Onion powder: Brings a mild sweetness and savory depth to the dish. Alternatively, you can use extra garlic powder in its place.
• Vegetable broth: Helps keep the meat moist and tender during cooking. You can substitute vegetable broth with water or chicken broth or stock if you’d like.
• BBQ sauce: Adds sweetness and tanginess to the pork. You can use any brand you prefer or even make your own!

How To Make Pulled Pork Tenderloin

Step 1: Season The Pork 

In a small bowl, mix together the salt, smoked paprika, garlic powder, and onion powder. Rub your spice mixture all over the tenderloin, making sure to cover it entirely for a consistent flavor throughout.

Step 2: Set Up The Slow Cooker 

Place the seasoned tenderloin in the bottom of your slow cooker. Be sure not to pour broth directly over the pork — you don’t want to wash off the freshly applied rub!

Step 3: Slow Cook The Pork 

Put the lid on your slow cooker and set it to high. You’ll need to cook the pork for about 4-5 hours, or until it’s tender enough to shred with a fork.

Read more about the best internal temperature for pulled pork.

Step 4: Shred The Pork 

Once your pork is ready, remove it from the slow cooker and shred it using two forks. After shredding, return it to the slow cooker and mix it with any remaining cooking liquid.

Add your BBQ sauce to the shredded pork, stirring well to ensure an even distribution. You can adjust the salt and sauce at this point to suit your taste.

What To Serve With Pulled Pork Tenderloin

For a complete meal, pair your pulled pork tenderloin with savory side dishes like these:

• Savory mashed sweet potatoes
• Italian pasta salad
• Easy twice-baked potatoes
• Air fryer french fries
• Crispy smashed red potatoes

Recipe Variations

• Spice it up: Add different spices like cumin or chili powder for a flavor twist. You can even use my homemade dry rub.
• BBQ sauce: Try different types of BBQ sauces to change the flavor profile each time you make this pulled pork crock pot recipe.
• Beer broth: Add a can of beer instead of vegetable broth for a deeper flavor.
• Spicy: Use a spicy BBQ sauce or add cayenne pepper for a kick.

Tips For The Best Recipe

• Rub it right: Make sure to rub the spices thoroughly into the pork to infuse the best flavors.
• Broth placement: Avoid pouring the broth over the pork to prevent washing the rub off.
• Cook on high: Cook your pork tenderloin on high for the best texture.
• Shred while warm: Make sure you shred the pork while it’s still warm to achieve that quintessential pulled pork texture.
• Have patience: If the pork isn’t tender after 4 hours, let it cook a bit longer.

What To Do With Leftovers

If you end up with leftover slow cooker pulled pork tenderloin, here’s what to do:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Transfer the pork to a freezer-safe container. You can keep it in the freezer for up to 3 months this way.
• Reheating: Reheat leftovers in a pan over medium heat or in the microwave until hot.

Read all my tips on freezing, defrosting, and reheating pork.

Additional Recipes

If you enjoyed this pulled pork tenderloin recipe, check out some more classics like these:

• Oven-Baked Dry Rub Ribs
• Dutch Oven Pot Roast
• Crockpot Turkey Breast
• Oven Roasted Pork Tenderloin
• How to Cook a Spiral Ham

Frequently Asked Questions

Can I use a different cut of pork? 

Yes, you can! While this pulled pork crock pot recipe specifically uses pork tenderloin, you can substitute it with other cuts like pork shoulder if you prefer. The cooking time will vary depending on the cut.

Can I use a different kind of broth? 

Absolutely! I use vegetable broth in this recipe, but you can use chicken or beef broth if that’s what you have on hand. The reason for broth is to add moisture and a bit of flavor to the dish.

Can I cook the pork on low instead of high? 

Of course! If you have more time, you can cook the pork on low for 7-8 hours instead of high for 4-5 hours. It will result in a perfectly juicy and flavorful tenderloin.

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Pulled Pork Tenderloin

Pulled pork tenderloin is a quick, easy, and hearty dish that's perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

Course Dinner Recipes

Cuisine American, Asian

Keyword bbq, pork recipe, pork tenderloin

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6

Calories 273kcal

Author Anna Kate

Equipment

• Crock-Pot
• Slow Cooker Liners

Ingredients

• 2 pounds pork tenderloin these usually come in a pack of two, freeze the other or double the recipe for leftovers
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups vegetable broth
• 1 cup BBQ sauce your choice

Instructions

• In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
• Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
• Add the vegetable broth to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
• Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
• Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
• Add your BBQ sauce, and stir to combine. Adjust salt and sauce amounts as needed.
• Serve on buns or as the main entree.

Nutrition

Calories: 273kcal | Carbohydrates: 22g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 891mg | Potassium: 718mg | Fiber: 1g | Sugar: 17g | Calcium: 27mg | Iron: 2mg

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This boneless pork ribs recipe requires minimal ingredients but yields maximum flavor! If you love ribs, you’ll also enjoy my oven-roasted ribs, another favorite that’s just as simple to make.

Why I Love This Recipe

Boneless pork ribs are my go-to recipe when I need a hands-off and fuss-free way to make ribs. With just three ingredients — country-style pork ribs, dry rub, and barbecue sauce — this dish couldn’t be more straightforward to throw together! Plus, no grill is required.

Simply season the ribs, then bake them low and slow for fall-apart tender, mouthwatering, and succulent results every time. Whether you’re hosting a game day get-together, backyard potluck, or a party, this crowd-pleasing recipe is always a winner!

Ingredient Notes

You only need three basic ingredients to make these boneless pork ribs! Here’s a closer look:

• Country-style pork ribs: Country-style pork ribs are sold as bone-in or boneless, so check for the label “boneless” at the grocery store. Check out this guide to the different types of ribs if you need help choosing.
• Dry rub: I use a homemade dry rub blend to infuse the pork with savory, spicy flavors before it hits the oven. You can use premade mixes or customize your own with ingredients like paprika, brown sugar, garlic powder, and salt.
• Barbecue sauce: Adds a sweet, tangy, and smoky finish to the ribs, complementing the spices in the dry rub. Use your favorite brand and variety!

Substitutions

• Pork ribs: If you can’t find country-style pork ribs, you can use boneless pork shoulder cut into strips. Just note that the cooking times may vary.
• Dry rub: You can mix equal parts of whatever spices you have on hand. Think onion powder, cumin, and smoked paprika.
• Barbecue sauce: If you want less sugar, make a homemade barbecue sauce out of tomato paste, vinegar, Worcestershire sauce, and a drizzle of honey.

How to Make Boneless Pork Ribs

Learn how easy it is to make these boneless pork ribs with my step-by-step instructions below.

Preparation

Before you start, wash and pat your country-style pork ribs dry. If you’re using a homemade dry rub, mix your spices in a small bowl.

Cooking

Step 1
Line a 9×13 casserole dish with foil and lightly grease it with cooking oil or spray. This helps make cleanup easier and prevents the ribs from sticking.

Step 2
Apply the dry rub evenly to all sides of the ribs, then place them in the prepared dish. For extra flavor, let the ribs sit with the rub on them for 15 minutes or even overnight in the fridge.

Step 3
Cover the dish with another piece of foil, crimping the edges. Sealing the edges helps to lock in steam, keeping the ribs moist during cooking.

Step 4
Bake the ribs at 325 degrees Fahrenheit for 2 ½ to 3 hours. Resist the urge to frequently check the ribs. Opening the oven door lets out heat and steam, which can dry out the meat.

Then, remove the ribs from the oven and baste with BBQ sauce. Return the ribs to the oven to broil for a few minutes.

Remove the meat from the oven and shred with forks. You can serve this as the main course, but I like to serve this on a bun with coleslaw and more BBQ sauce!

Expert Tip

An often overlooked but critical step is letting the meat rest for about 5-10 minutes after cooking. This resting period gives the juices time to redistribute throughout the meat, giving you the most moist and flavorful ribs.

Don’t waste all that hard work and effort by serving your boneless pork ribs too early! You want to be sure the meat easily shreds, otherwise, continue cooking.

Also, make sure to liberally apply the dry rub. It seasons the meat and forms a crust that locks in its juices.

Cooking Tips

• Room-temperature meat: Let the ribs sit at room temperature for about 30 minutes. This ensures even cooking by reducing the temperature difference between the outside and the inside of the meat.
• Use a thermometer: To check for the perfect doneness, use a meat thermometer. The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
• Baste with barbecue sauce: If you prefer a sticky, caramelized exterior, baste the ribs with barbecue sauce during the last 30 minutes of cooking.
• Broil the ribs: For a crispy, charred exterior, broil the ribs for a few minutes after baking. Watch them closely to prevent burning.

Variations

• Spicy BBQ: Add extra heat to your dish by incorporating more cayenne pepper into the dry rub or mixing hot sauce with the barbecue sauce.
• Honey-garlic: For a sweeter, aromatic twist, mix honey and minced garlic into your barbecue sauce.
• Asian-style: Substitute the barbecue sauce with a glaze made from soy sauce, hoisin sauce, honey, and a touch of five-spice powder.

Serving Suggestions

Pair these boneless pork ribs with hearty sides that complement their rich flavors. A zesty Italian pasta salad brings a refreshing contrast.

For an ultra-comforting meal, serve them with baked potatoes, baked mac and cheese, or creamy mashed potatoes made in a pressure cooker.

Frequently Asked Questions

What if my pork ribs are still tough after cooking?

If your ribs are tough, they likely need more cooking time. Toughness in pork ribs usually indicates that the connective tissues haven’t fully broken down. Return them to the oven, checking on them every 20-30 minutes until they reach your desired tenderness.

Can I marinate boneless pork ribs instead of using a dry rub?

Marinating is a great alternative that can infuse the ribs with moisture and flavor. Marinate your ribs for at least 4 hours or overnight in the refrigerator for the best results, turning them occasionally to evenly distribute flavors.

What’s the best way to apply the dry rub?

Apply the dry rub generously on all sides of the ribs, using your hands to press the spices into the meat’s surface.

Storing & Reheating

If you have leftover boneless pork ribs, let them cool to room temperature before storing them.

Fridge

Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap for optimal freshness. They will last for 3-4 days if stored properly.

Freezer

Freezing is a great option for extending the life of your boneless pork ribs. Wrap the ribs tightly in plastic or place them in a freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months this way. Remember to label the package with the date.

Reheating

The best way to reheat boneless pork ribs is in the oven. Preheat your oven to 325 degrees Fahrenheit, place the ribs in a baking dish with a splash of water or barbecue sauce to keep them moist, and cover with foil. Heat the ribs for about 20-25 minutes until warm.

More Meat Recipes

• Oven-Baked Dry Rub Ribs
• Boneless Prime Rib Recipe
• Grilled Pork Chops
• Oven Roasted Pork Tenderloin

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Tender & Juicy Boneless Pork Ribs

These boneless pork ribs are unbelievably juicy and melt-in-your-mouth tender! Bring the rich flavors of the South to your table with this classic comfort food that’s as easy to make as it is delicious.

Course Dinner Recipes

Cuisine American

Keyword bbq, pork recipe

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

Calories 190kcal

Author Anna Kate

Ingredients

• 2 1/2-3 pounds country style pork ribs also labeled as boneless pork ribs or country style
• Dry rub of your choice
• ¼ cup BBQ sauce

Instructions

• Line a 9 x 13 casserole dish with foil. Lightly grease with cooking spray.
• Pat each rib dry with paper towels.
• Apply the dry rub all over the ribs and place in the dish.
• Cover with foil and bake at 325 for 2 1/2 to 3 hours.
• Remove the dish from the oven. Baste the meat with the BBQ sauce of your choice.
• Return to the oven to broil for 2-3 minutes or until the sauce begins to caramelize. Be careful not to burn!
• Shred the meat with a fork. Add to a plate with sides or on a bun for a BBQ sandwich. Add more BBQ sauce as desired.

Nutrition

Calories: 190kcal | Carbohydrates: 4g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 150mg | Potassium: 314mg | Fiber: 0.1g | Sugar: 3g | Calcium: 23mg | Iron: 1mg

The post Boneless Pork Ribs appeared first on Southern Cravings.

I’ve spent a lot of time wondering how many pounds of brisket per person to prepare, which is why I’m excited to share this easy-to-follow guide for anyone looking to save a bit more time in the kitchen and prevent waste in the process!

If it’s your first family gathering or your turn to host a large BBQ cookout, it may be a little challenging to figure out just how much brisket you need. Don’t worry though! After reading this post, you’re going to become a brisket-serving pro!

How Much Brisket Per Person

Beef brisket is a tougher cut of meat, but if it’s cooked properly, it turns out tender, juicy, and flavor-packed! However, it can be tough to gauge exactly how much you’ll need, especially for a party or gathering.

It’s quite a large cut of beef, and it comes boneless. It also contains a lot of fat, so this needs to be taken into consideration when you’re purchasing it raw from the store.

Basic Serving Guide

Typically, a good rule of thumb is to allot about a pound of raw brisket per person. This may seem like a lot, but remember that a raw brisket loses about half of its weight when cooked, leaving you with a perfect portion for each guest.

For example, a 10-pound brisket will yield about 5 pounds of brisket after cooking. A 20-pound brisket will yield about 10 pounds after it’s done cooking, and so on.

Remembering this key bit of info will help ensure no one leaves your event hungry, but different circumstances can mean more or less brisket per person. Let’s dig into the specifics!

The Art of Planning

When it comes to serving brisket, planning ahead is your best friend, trust me! Not only does this ensure you have enough brisket to go around, but it also gives you an opportunity to accommodate specific dietary preferences and restrictions.

Presentation Matters

You may be surprised to know this, but how you serve brisket can affect the amount of total meat you’ll need to purchase.

• Whole or chopped: If you’re serving brisket whole or chopped, you’ll most likely need to add a little more to the list. When eating it this way, guests tend to consume more than shredded or with sandwiches.
• Shredded: If you’re serving brisket shredded or as part of sandwiches, you can get away with a little less since it will be accompanied by bread, sauces, vegetables, and other sides.

Factors to Consider for Serving Brisket

There are a few factors to consider that will influence how much brisket per person you’ll need. I recommend planning ahead for the following:

Guest List

First, take a good look at your guest list. Not only does the number of guests play a role, but you also need to know their dietary preferences. Some may be big eaters, while others may be vegetarian, pescetarian, etc. If you don’t know beforehand, make sure to check!

Age and Appetite

The age of your guests is also something you need to think about. If you have a mix of children and adults, take note of this so you can reduce portion sizes for kids and increase portions for the number of grownups with a larger appetite.

Sides and Extras

Don’t underestimate the power of sides! Sides are used to complement the brisket, but they can also help fill up your guests. If you’ll be preparing lots of sides, keep this in mind!

Time of Day

The time of the day can affect the amount of brisket you need to prepare. Most people eat less for lunch than they do for dinner, so plan accordingly for this. Or, just be aware that you’ll end up with more leftovers.

Type of Event

The type of event you’re hosting can also affect the amount of brisket you’ll need to purchase. For example, casual BBQs might have people eating and drinking more than usual. On the flip side, you can likely get away with serving less brisket per person at a smaller dinner party.

How to Store Leftover Brisket

It’s always better to have too much brisket than too little if you love leftovers like me! Just follow these storage tips and you’ll be full for days:

• Fridge: Once the brisket cools to room temperature, wrap it tightly in aluminum foil and place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days.
• Freezer: You can slice or cut the brisket into single-serving portions for later. Wrap them individually in aluminum foil, then freeze them for up to 3 months in an airtight container or freezer-safe bag.

Leftover Brisket Recipe Ideas

If you have leftovers, there’s an unlimited amount of recipes to make with brisket! Here are some ideas to spark your creativity:

• Brisket quesadilla: Transform your leftover brisket into a Tex-Mex snack by filling a tortilla with brisket and cheese, then grilling it until crispy and melty. Pair it with some fresh salsa, sour cream, or guacamole for an easy-to-make dinner.
• Brisket Shepherd’s pie: Leftover brisket makes a great variation to traditional lamb or beef in Shepherd’s pie. Mashed potatoes work perfectly with the smoky flavor of the brisket. If you love comfort food, definitely give this one a try!
• Brisket nachos: Instead of loaded nachos with pulled pork, top them with savory shredded brisket for the perfect gameday snack!
• Brisket mac and cheese: Elevate your favorite mac and cheese recipe by adding in some leftover brisket. The smoky flavor of the brisket balances the creamy, cheesy pasta, creating a high-protein dish with a nostalgic taste.

FAQ

Can I prepare brisket in advance for a large gathering?

Yes, you can prepare brisket in advance for a gathering or party. You can cook the brisket a day or two in advance and store it in the fridge. Before serving, reheat it in the oven or a slow cooker to prevent moisture loss.

What’s the best way to cook brisket?

Cooking brisket depends on personal preference, but oven roasting and smoking are two of the most popular choices. If you’re smoking, go low and slow around 225-250 F. Roasting is the next best option, and you can cook it at 275 F in the oven for the best results.

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If you’re preparing your first brisket, this whole process can be rather intimidating. But, a beef brisket is actually one of the easiest ways to feed a lot of people with ease. However, there are a few key things to know before you fire up your oven or smoker.

From making a dry rub, marinating the beef, and preparing to cook, the cooking process for brisket is a long time. In fact, most cook times will extend past the 12 hour mark, especially if you are preparing a whole brisket.

After all that cooking time, it’s easy to become impatient and begin slicing and shredding the moment the brisket comes off the heat. However, diving into the brisket before it’s had a chance to rest will be a total waste of a beautiful beef brisket and all of your hard work. Plus, you will likely be left with a dry and chewy result.

What “Resting” Means

The resting process is the method of allowing a piece of meat to sit at room temperature after it’s finished cooking. This allows the natural juices to redistribute for beautifully tender meat. Whether you are smoking, roasting, or grilling, letting the meat rest is essential for a delicious, juicy meal.

Since brisket is a tougher cut of meat, resting is critical for a tender and moist final result. If you slice right into the brisket as soon as it’s finished cooking, juices will escape and leave you with a tough, dry piece of meat.

Typically, resting is encouraged for many large cuts of meat, like a whole turkey, prime rib roasts, pork butts, lamb, briskets, and more. It’s even helpful for smaller cuts like chicken breast, steaks, and pork chops. The resting period helps the meat’s juices to redistribute and reabsorb into the meat for a juicier finished product.

Here’s how it works with brisket: As brisket cooks, the collagen, muscle fibers, and other connective tissue in the meat breaks down. Collagen helps create a thicker liquid in the brisket, which keeps the meat moist. Allowing brisket to rest lets the collagen firm up to thicken the juices inside the brisket.

How to Rest Brisket

The first step to resting meat is removing it from the heat source (grill, oven, etc.). Then, remove any foil or butcher paper. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve.

As it rests, the internal temperature of the meat will continue to rise another 5-10 degrees. This is also called “carry-over cooking”. It’s also easy to overcook your meat using this method if you don’t know what you’re doing.

Best Internal Temperature for Brisket

For the best results, the internal temperature of the brisket should reach about 200 degrees Fahrenheit before serving. However, it’s recommended to remove the brisket around 190 degrees. This way, the juices have time to redistribute and the carry-over cooking can increase the temperature without overcooking the meat.

Using an internal meat thermometer is the only way to ensure you are reaching the correct internal temperature.

Tips for Buying Brisket

If you’re cooking brisket for a smaller group of people, you’ll want to start with choosing between the point or the flat.

A brisket point has a stronger beef taste because of the higher fat content, making it super moist. The flat is much leaner and lays flat, hence its name. The flat is much easier to cut/slice and cook.

Opt for a whole packer brisket (the pectoral muscle of the cow) for a large gathering. This cut of meat can yield up to 20 pounds (or more) of brisket. If you don’t have access to a smoker, cooking a brisket in the oven overnight is an excellent way to prepare a whole brisket – practically hands-off!

The ideal brisket should have a good fat cap, as this will aid in keeping the brisket juicy when cooking. It’s also essential to look for a brisket that has a more evenly cut flat. Choosing an uneven brisket can result in the thinner pieces being overcooked and dry.

How long should the brisket rest?

Resting smaller pieces of meat, such as pork chops, steaks, or chicken breast, is much different than resting a brisket. Smaller cuts only require a few minutes of rest time at room temperature, while a brisket needs a one hour rest between before serving time.

No matter the cooking method (smoking, roasting, etc.), cooked brisket should rest for at least one hour but not more than two hours. After more than a couple of hours at room temperature, the brisket starts to get cold, and reheating it can cause it to dry out.

If you are concerned about retaining heat, you can tent it loosely with foil or place a wrapped brisket in an empty cooler.

Note: Do not let brisket rest overnight as it will develop harmful bacteria.

Tips for Brisket

Do you rest brisket wrapped or unwrapped?

For best results, rest the brisket unwrapped as it needs circulating air for this step. Additionally, keeping a brisket wrapped will trap heat in with the meat. This heat will keep cooking the meat, so you’ll likely have an overcooked, dry brisket.

It’s not necessary to cook brisket in butcher paper or aluminum foil; it’s up to you and your preferences. Cooking brisket unwrapped will offer a delicious smoky, charred outside. However, it’s easy for brisket to become dried out when cooking it this way.

Wrapped brisket helps trap the moisture inside the meat and allows you to cook the outside bark to your desired appearance. If you’re debating butcher paper versus aluminum foil, butcher paper will help create a moister brisket.

Should I rest my brisket in a cooler?

You can rest your brisket in a cooler if you’re cooking your brisket further in advance. A cooler helps the brisket maintain its heat for longer by slowing down the cooling process. This means the brisket can stay at a safe temperature for longer before you cut into it.

If you’re planning on eating brisket 1-2 hours after cooking it, you can rest it in a room temperature setting, like on a cutting board.

What temperature should a brisket be after resting?

Brisket should be removed from the heat at around 190°F to reach the ideal temperature of 203°F during the initial resting period. It’s common for meat to rise a few degrees as it’s resting (known as carry-over cooking), so it’s necessary to remove it slightly before it reaches the ideal internal temperature.

What to serve with brisket

• White Alabama BBQ Sauce
• Pickled Onions
• Pasta Salad
• Baked mac and cheese
• Twice baked potatoes
• Smashed red potatoes

More side dishes…

The post How Long to Rest Brisket appeared first on Southern Cravings.

Pulled pork is a great way to feed a crowd because the cooking process is almost hands-off. Plus, pork is cheap and easy to work with.

All you need to do is figure out how much pork you need per person, a good dry rub recipe, and an in-oven meat thermometer. 

For the best pulled pork, you want to cook the meat low and slow. Cooking at higher temperatures will give you a tough result that’s difficult to shred. Slow cooking at low temperatures gives you a tender, succulent cut of meat that is perfect for shredding!

Looking for a great recipe? This is the best pulled pork recipe to make in the oven. It’s perfect for beginners!

What cut of meat is best for pulled pork?

There are many different cuts of pork and it can get confusing fast. 

A pork shoulder or pork butt are the best cuts of meat for shredding. Often, the terms pork shoulder and pork butt are used interchangeably at grocery stores. While they are from the same areas of the pig, there are slight differences:

• Pork Butt: Also known as Boston Butt, this cut is from the upper shoulder. Pork butt is a fattier cut of meat which makes it perfect for shredding. 
• Pork Shoulder: Also known as Picnic Shoulder, this cut is slightly leaner and comes from only a part of the shoulder – from the front leg portion of the hog. 
• Other cuts, like pork roast or pork loin, are not recommended for shredding.

The pork shoulder and butt cuts are packaged as large cuts of meat with a generous amount of fat. Whether you are smoking or roasting the meat to shred, both options are fantastic choices for pulled pork.

How to Make Pulled Pork

Pork butt is a fatty cut that contains a lot of connective tissue. That’s why it’s a great choice for cooking slowly for long periods of time in the oven or smoker. 

If you do a quick Google search, you will see that there are millions of different ways to make pulled pork. 

The number one tip is to make sure you give the pork plenty of time to cook.  If the meat is cooked too quickly, the fat, connective tissues, and muscle fibers won’t have a chance to break down, so the meat will be full of gristle and tough.

For the best results, set your grill or oven to 225F – 250F degrees. Depending on the size of the cut, the cooking time will take hours – probably most of the day. For slow cooking, estimate about an hour per pound of meat.

I recommend seasoning the pork the night before. Choose any BBQ spice rub of your choice. I prefer a spice mixture with chili powder so you get the smoke flavor without having to use a smoker. 

Apply the seasoning generously on all sides of the meat. Then, wrap in plastic wrap (Press N’ Seal is my personal favorite) and refrigerate overnight.

If you notice the meat is overly fatty, you can trim away some of the fat cap, but resist the urge to trim away too much. As the meat cooks, any large pieces of fat will render and “self-baste” the meat, adding flavor and moisture. Don’t forget to smoke or roast the meat with the fatty side facing up.

While the smoker or oven is preheating, allow the meat to rest on the counter to come to room temperature. Even though it will be cooked at a low temperature, adding cold meat to a hot oven or smoker will extend the cook time.

What temperature should pulled pork be cooked to?

While pork is safe to eat at 145F, you will want to cook pork shoulder much longer than that to allow the piece of meat to reach its sweet spot. 

The best internal temperature for pulled pork is 205F degrees. At this temperature, the meat is juicy, succulent, and will shred with minimal effort. 

While it’s safe to consume at a much lower temperature, the connective tissues will still be intact. If you stop the cooking process too soon, the meat will not shred and will be tough and lack flavor.

The best way to monitor the internal temperature of the meat is to invest in an in-oven digital meat thermometer. The thermometers are inserted into the meat so you can monitor the cooking process without ever opening the oven door!

The meat will continue cooking after you remove it from the heat, so it’s safe to let it begin resting at around 195F degrees. Alternatively, it’s safe to continue cooking until 205F. But don’t let it cook too far past this point as the meat will begin to dry out.

Either way, allow the meat to rest for at least 30 minutes before shredding. This allows the juices to redistribute so the pulled pork will be super tender and moist. Plus, it’s much easier to shred after it has cooled.

At what temperature will a pork butt stall?

During cooking, the internal temperature of the pork will rise quickly, then stall at around 140F-160F degrees. It’s called “the stall” because the meat seems to stop cooking during this time and “stalls” for a few hours.

Understandably so, this process makes many home cooks nervous and impatient. It’s important to resist the urge to increase the cooking temperature during this time in an attempt to skip the stall altogether.

As nerve-wracking as it can be, know the temperature will begin to climb again after a few hours. The best advice is to plan ahead for this time. 

How to Shred Pulled Pork

After the pork has reached 200F-205 degrees, it’s time to shred. There are a few different ways to shred slow-cooked meat…

Using shredding claws is the recommended method. Similar to forks, these “claws” are excellent tools for quickly shredding large cuts of meat with minimal effort.

Using your hands is the easiest way to make sure you pull out any gristle pieces of meat. However, the meat should be cool enough to handle before you use this method. 

Alternatively, forks are a good solution to shredding meat. Face two forks together at the center of the meat. Then, pull away at the same time to shred. Continue doing this until you reach the desired consistency.

After shredding, use the meat for BBQ sandwiches or serve it as the main entrée with several side dishes. Drizzle homemade BBQ sauce and serve!

Related Posts

• How Much Pulled Pork Per Person?
• Can You Freeze Pulled Pork?
• Oven Roasted Pork Shoulder
• BBQ Dry Rub Recipe
• Nachos (for leftovers)
• Vegetable Soup (with leftover pulled pork)

Side Dishes for Pulled Pork

• Southern Pineapple Casserole Recipe
• Old Fashioned Southern Squash Casserole
• Homemade Garlic Bread
• Herb Roasted Potatoes
• Southern-Style Mac and Cheese

The post Best Internal Temperature for Pulled Pork appeared first on Southern Cravings.

Hot dogs and hamburgers are always a quick and easy option for hosting afternoon cookouts. But, pulled pork is easy, delicious, and an inexpensive way to feed a crowd. Plus, you can easily stretch the meat to serve more people.

While calculating the portions isn’t as easy as counting hot dogs and hamburgers, it’s a pretty simple formula that takes the guesswork out of hosting large gatherings.

For a great pulled pork recipe that’s easy and hands-off, I recommend an oven-roasted pork shoulder!

How Much Pulled Pork Per Person

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork (or boston butt) per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

During the cooking process, the meat will shrink about 40-50%, losing about half of its weight in moisture and fat as it cooks. This applies to all cooking methods, including smoking, grilling, roasting the meat, and even in a slow cooker.

Of course, weights differ from boneless and bone-in pork shoulders.

Boneless

For boneless cuts of pork shoulder, estimate 1/3 pound of cooked pulled pork per guest. Remember, the cooked pork will only weigh about half as much as the raw pork after cooking.

Here’s the basic formula:

[ Guests x 1/3 ] x 2 = Pounds of Raw Pork Needed

Example: Let’s say you’re roasting a pork shoulder for 24 people. When you divide the number of guests into thirds, you are left with 8. That is the amount of pork you will want to serve to your guests. When you multiply that number by 2, you get the amount of raw pork you will need to purchase.

[ 24 x 1/3 ] = 8 pounds of meat to serve; 8 x 2 = 16 pounds of raw pork needed

[ 24 x 1/3 ] x 2 = 16 pounds of raw pork needed

Using this formula, you should purchase 16 pounds of raw boneless pork shoulder to feed 24 guests.

Bone-In

The formula for bone-in cuts requires a small adjustment to the formula due to the weight of the bone and the extra fat that comes on these cuts. 

Instead of 1/3 of a pound of cooked meat, estimate one-half pound of meat per person. The math is much easier for this version. Simply purchase one pound of raw pork shoulder per person to account for shrinking and the weight of the bone and extra fat.

Using the same example above, here is the formula in action:

[ Guests x 1/2 ] x 2 = Pounds of Raw Pork Needed

Things to Consider

Depending on the type of gathering, the menu, and who is attending, you may be able to serve less meat.

The Menu

The pulled pork is likely the star of the show, but what else is on the menu? Will pulled pork be the main dish? What about side dishes? 

If you are hosting a potluck, you will likely have enough food to fill out your menu. So, there won’t be any need to stress over the meat’s portion sizes. However, if you’re keeping it simple with only another side or two, consider increasing the portion size.

Guests

If the guest list includes a lot of children, you may have plenty of leftovers using the one-third of a pound per-person formula.

In this case, you could scale the portions back to 1/4 pound per child. But, that complicates the calculations a little too much for me. I’d much rather have too much food leftover than not enough pork.

On the other hand, if most of your guests have bigger appetites, you could easily increase the portion size.

Sliders or Buns?

Think about how you are serving the pulled pork. Serving pork sandwiches will fill your guests up faster so they will be less likely to return for seconds.

Hamburger buns hold about 5 ounces (one serving) of meat. But, pork sliders are great for smaller portions, holding about 2.5 ounces per bun. Plus, they can play a little trick on the stomach and the eyes, helping guests feel fuller faster.

Type of Event

Usually, people eat more at a formal, sit-down even than at a more casual event. 

Your guests will likely eat more if there’s a specific “dinner” time than if the food is available throughout the event’s duration. When people are mingling and socializing, the focus is less on food.

Pulled Pork Calculator

If you want quick answers, the chart below shows how much meat you need to serve 1/3 pound and 1/2 pound of cooked pulled pork. Consider this your BBQ per person calculator! 

How to Store Leftover Pulled Pork

For any leftover pork, place in an airtight container and store in the refrigerator for about 3 days.

Don’t forget to add the juices to the leftovers to keep the meat as moist as possible.

Ideas for Leftover Pulled Pork

You can always offer to send guests home with some leftovers. Alternatively, you can freeze leftover pork shoulder.

Use the leftovers within a few days. Use them on BBQ sandwiches, loaded nachos, or stir into a pot of vegetable soup.

The post How Much Pulled Pork Per Person? appeared first on Southern Cravings.

Ribs are a summertime favorite for parties and cookouts, but they have a reputation for being a little on the tough side. With this easy recipe, there is no “gnawing” at the bone for the meat. These are the best ribs! The tender meat falls right off the bone. 

Making baby back ribs in the oven produces a super tender result every time! This process is super easy and the leftovers are just as delicious. Plus, there’s virtually no clean-up and no hassling with a smoker. I love to serve this with pickled onions and my favorite barbecue sauce – Alabama White Sauce!

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! Using a grill or smoker is intimidating for a lot of people, and expensive! Ever since I discovered you could essentially get the same delicious BBQ from the oven, I was hooked!

Baking ribs keeps the prep work and effort down to a minimum. All you really need to do is rub down the ribs and bake them!

This recipe is ideal for those who love baby back ribs but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Ingredient notes

• Baby back ribs: For this recipe, ribs that are labeled baby back, St. Louis, or spare ribs are your best options. Feel free to explore different types of beef and pork ribs, too!
• Mustard: I use a combination of different kinds of mustards as a binder between the dry rub and the meat. This also works to tenderize the meat further.
• Dry rub: I’m partial to a homemade dry rub, but you can use store bought if you prefer. Rubs that include garlic powder, chili powder, smoked paprika, black pepper, onion powder, cayenne pepper, and other spices are the best flavors for pork.

Recommended equipment

Here are a few kitchen tools I recommend to make this recipe easier:

• Internal meat thermometer – Important for reading the internal temperature of the meat during cooking.
• Rimmed sheet pan or disposable aluminum pan
• Shredding Claws or forks
• Heavy Duty Foil

How to Cook Baby Back Ribs in the Oven

Baby back ribs are the best choice for slow roasting, but this recipe should work for just about any kind of bone-in pork ribs.

Preparation

Step 1: Remove the silver skin

To remove the membrane from the back of the rib slab, wedge a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.

The great thing about this recipe is that you do not have to boil the ribs. If you prefer to do that step, you absolutely can. But, for the best flavor and moisture, boiling is not recommended. 

Step 2: Marinate the Ribs with Dry Rub and Mustard

Place your ribs on a large sheet of heavy-duty aluminum foil. Slather the mustard on the front and back of the ribs, and along the sides of the ribs. Then, apply the spice rub in the same way.

Adding the mustard to the ribs will help the seasoning adhere to the meat. Additionally, the vinegar in the mustard helps to tenderize the meat.

Wrap your ribs in the aluminum foil, folding at the ends. Place on a baking sheet in the fridge until you are ready to cook.

Allowing the ribs to marinate for several hours will give you more flavor, but it’s not necessary. Because of the lengthy cooking time, marinating will occur naturally during the cooking process.

Cooking

Step 3: Bake the Ribs

When you are ready to bake, stick the meat thermometer into the center of the ribs and place the baking sheet inside of the oven with the ribs wrapped.

Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.

If desired, open the foil and add BBQ sauce to the tops of the ribs, and place under the broiler until sauce begins to caramelize. Stay close by to the oven when you broil so the sauce does not burn!

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Serving Suggestions

• Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
• Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Here are a few more side dishes to go with ribs:

• Baked Beans
• Deviled Eggs
• Caprese Salad

Frequently Asked Questions

What temperature are ribs done?

Baking low and slow until the internal temperature reaches 200°F further tenderizes the rib meat. 

Do you cook ribs covered or uncovered in the oven?

Wrapping the ribs in foil before baking in the oven seals in moisture and flavor. It also protects them from drying out and becoming tough.

What’s the best internal temperature for ribs?

Technically, ribs are done when the internal temperature reaches 145°F. While you can eat ribs at this temperature, they will be tough, dry, and likely lacking flavor.

Continuing to cook until around 200°F, gives the collagen more time to “relax” for perfectly tender ribs.

How do you know when ribs are done?

When the ribs reach an internal temperature of around 200°F, the collagen will release and create tender, moist, fall-off-the-bone ribs.

Why do you add mustard?

Adding mustard to ribs does two things: 

1. The vinegar in the mustard tenderizes the meat without adding any flavor.
2. It acts as a sealant for the rub, helping the flavors stick to the rack of ribs.

Storing and reheating

Fridge

Remove the leftover rib meat from the bone and store in an airtight container for 3-5 days.

Freezer

Rib meat can be frozen in an air tight container for up to 3 months.

Reheating

To reheat leftover rib meat, defrost and heat over a medium-low skillet for about 5 minutes, or microwave at 1 minute intervals, until warmed through.

More BBQ tips and recipes

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  Boneless Pork Ribs
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Print

Baby Back Ribs in the Oven

Ready for fall-off-the-bone, tender baby back ribs without the hassle of a smoker? Cooked low and slow, these slabs of ribs are coated in a savory dry rub and baked in the oven for the perfect BBQ dish. It’s true, you can enjoy delicious ribs without a grill or smoker!

Course Dinner Recipes

Cuisine American

Keyword meat, ribs, roasting

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6 people

Calories 436kcal

Author Anna Kate

Equipment

• In-Oven Digital Meat Thermometer
• Rimmed sheet pan
• Disposable Roasting Pan
• Meat Shredding Claws
• Aluminum Foil

Ingredients

• 3 pounds baby back ribs
• ½ cup dijon mustard
• ½ cup stone ground mustard
• bbq sauce of your choice optional

Homemade Rib Rub

• 4 tablespoons onion powder
• 4 tablespoons garlic powder
• 4 tablespoons chili powder
• 4 tablespoons kosher salt
• 4 tablespoons black pepper
• 4 tablespoons blackened seasoning
• 4 tablespoons cumin
• 4 tablespoons red pepper flakes
• 4 tablespoons paprika

Instructions

• Preheat the oven to 225 °F degrees.
• Make the rib rub and set aside.
• Remove the silver skin from the ribs by wedging a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.
• In a small bowl, combine mustards. Then, slather the rib racks with the mustard mixture. Gently pack the rub onto the ribs and mustard. 
• Wrap the rib racks in foil, with the seal at the top. Place on a baking sheet in the fridge until you are ready to bake.
• Bake at 225 °F degrees for about 3-5 hours, or until the internal temperature reaches 200 °F with an internal thermometer.
• Optional: Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.

Video

Nutrition

Calories: 436kcal | Carbohydrates: 20g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 6131mg | Potassium: 871mg | Fiber: 8g | Sugar: 2g | Calcium: 186mg | Iron: 7mg

The post Baby Back Ribs in the Oven appeared first on Southern Cravings.

Pulled pork shoulder or Boston butt is usually made in large batches on the smoker, grill, or in the oven. Because it’s such a large cut of meat, there’s generally a lot leftover. 

Barbecue enthusiasts may be wondering how to use up all of the leftover meat. Instead of eating pulled pork for breakfast, lunch, and dinner, freeze your leftovers to use up in soups, sandwiches, tacos, and more.

Making Pulled Pork

A pork shoulder (also known as pork butt) is one of the most delicious and versatile cuts of pork. It can be prepared on the smoker, grill, oven or from a slow cooker recipe.

This cut of meat is easy to season and can adapt to complement whatever you are serving. I recommend using a simple rub as a starting point so you can easily adapt the flavors as needed.

For any pulled pork recipe, the key is to cook it low and slow so it shreds into beautiful pieces of tender, juicy pork. The meat is so tender it literally falls apart!

Whether you are smoking or roasting, the optimal shredding internal temperature for pork is 205 degrees internally. This temperature can be read with an internal meat thermometer. Many of them are safe to use in the oven and smoker.

Once the meat has cooled, you can use forks, shredding claws, or your hands to pull the meat apart. After serving, the leftover pork can be stored in the refrigerator for 3-5 days or transferred to the freezer to save for a later date.

Storing Pulled Pork in the Fridge

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in the refrigerator. After you are done serving the pork, add the leftovers to an airtight container and place in the fridge for 3-5 days. 

How long is pulled pork good for in the fridge?

Pulled pork is best before the 3-day mark. The flavors are still high-quality and the meat hasn’t dried out. 

You will know when the pulled pork is bad as it will have a bad smell and taste “off” – much like rotten eggs or ammonia. For this reason, it’s best to label your containers so you can track when your leftovers are the freshest.

Freezing Pulled Pork Shoulder or Butt

There’s nothing worse than defrosting meat to find it is now flavorless and dried out. To avoid wasting your hard work, follow the proper steps for the best quality flavor and great tasting leftovers. 

Tip: Save the cooking juices that begin to coagulate in the cooking dish or in the leftovers container. Make sure these juices and fatty pieces are added to the leftovers for freezing.

To maintain good quality, wait until the meat has completely cooled before the freezing process. I recommend separating individual portions and placing them in a large resealable freezer bag. Then, label the bag with the freeze date. 

You can either use a vacuum sealer to remove the excess air from the bag or you can do this manually by sealing the bag half-way, then pressing as much air as possible out of the bag. 

If you know you will freeze a portion of the meat, keep some sections of the shoulder whole instead of shredding. This will help the meat maintain moisture and flavor.

Is it better to freeze cooked or raw pork?

If you are freezing larger cuts of meat like a pork butt, you can freeze it raw or cooked. For smaller cuts like pork chops or tenderloin, it’s best to freeze before cooking instead of after.

How do you freeze raw pork shoulder?

To freeze an uncooked pork shoulder, tightly wrap the raw meat in plastic wrap and place in the freezer for up to 3-5 months. Wrap the shoulder in multiple layers to minimize risk of freezer burn.

Can I freeze pulled pork with sauce?

It’s best to freeze the pork without any sauce on the meat. But, the pork can still be frozen with or without bbq sauce. 

Depending on the type of bbq sauce, the ingredients may not stand up to freezing, defrosting, and reheating.

Defrosting Pulled Pork

How do you thaw frozen cooked pulled pork?

There are two ways to thaw frozen pulled pork. 

Method 1: Defrost in the refrigerator

Remove the bag of pork from the freezer and place in the refrigerator overnight to defrost. Avoid leaks by putting the bag in a casserole dish while thawing.

Method 2: Defrost in water

While you wouldn’t want to thaw uncooked meat this way, defrosting cooked meat is perfectly safe and much faster using this method.

1. Place the bag of frozen pork in a large bowl of warm  water, switching out the water every 30 minutes or so.
2. Depending on the amount of meat you are defrosting, this process usually takes an hour or two.

How long is pulled pork good after thawing?

Depending on how long the pork was in the refrigerator before freezing, the meat should last around 3 days.

Reheating pulled pork

On the stove top:

The best way to reheat frozen pulled pork is in the skillet. This is one of my favorite ways! This method is best when the meat is the star of the dish. Use this method for dishes like sandwiches and nachos.

If you are adding the pork to soup, there’s no need to reheat. Just add the thawed pork to the soup during cooking. Be careful not to overcook. The pork should only need about 10-15 minutes to adjust to temperature.

In the oven:

You can also slowly warm pulled pork in the oven. To a casserole dish, add the pork and any juices you may have saved.

If your pork is still whole and not shredded, shred the pork so it heats up more evenly. Cover the dish with foil and place in the oven (225 degrees) for about 30 minutes or until warmed through.

Add barbecue sauce (if desired) and continue cooking until warmed through.

In the microwave:

Reheating the pork in the microwave is the most convenient option, but not recommended as it can dry out the meat.

Place the meat in a microwave safe container and cook at 1 minute intervals until warmed through. Be sure to stir between intervals.

Whether the meat has been roasted or smoked, it’s still possible to enjoy a delicious meal from frozen pork shoulder.

Recipes for using pulled pork leftovers:

• Pulled pork tacos
• BBQ pork sandwiches – top with pickled onions and white Alabama BBQ sauce.
• Pulled Pork Nachos
• Vegetable Soup with Leftover Pork

The post Can you freeze pulled pork? Freezing, Defrosting, and Reheating Pork Shoulder appeared first on Southern Cravings.

Some people grew up enjoying sweet and tangy BBQ sauce at every cookout, while others grew up coating their food in rich and spicy BBQ sauce. What do all these people have in common? They each think that their BBQ sauce is the best.

So, what are the different types of BBQ sauce? What sets them each apart from the last? Which BBQ sauce reigns supreme? Well, that last question may be up for interpretation, but I can break down the rest for you.

By the time you’ve finished reading this guide, you’ll know everything there is to know about BBQ sauce.

What is BBQ Sauce?

BBQ sauce, also referred to as barbecue sauce, is a sauce that is used as a marinade, condiment, or spread for meat and other foods cooked in the barbecue cooking style.

It’s not meant to moisten food, as any liquid in BBQ sauce evaporates during the cooking process. It does, however, add a ton of rich and savory flavor to any dish. 

For many years after first being introduced to early colonists by Native Americans, the barbecue way of cooking remained an exclusive tradition of southern and East Coast states.

Over time, the different regions adapted their own unique BBQ sauce styles based on the local flavors.

Eventually, the barbecue cooking style spread all over the country, but the types of BBQ sauce we know today are still categorized by the region they originated in.

When to Use BBQ Sauce

Most often, you will see BBQ sauce served on the side of barbecued meat as a condiment. However, in some cases, the sauce is cooked with the meat. This can yield delicious results, as long as it’s done the right way.

When it comes to BBQ sauce, 9 times out of 10 it contains some form of sugar. Because sugar burns at 265°F, grilling it allows for a good chance that the sugar will burn, causing the sauce (and, in turn, the meat) to taste bad.

If you want to add BBQ sauce to your meat during the cooking process, your best bet is to add it when the meat is roughly 10 minutes away from being fully cooked.

This gives the sauce enough time to caramelize and add flavor without burning. If you’re cooking meat that requires lower temperatures, like oven-roasted ribs, then you can layer the sauce on earlier than you normally would—about an hour before completion.

Types of BBQ Sauce

Styles of BBQ sauce vary depending on which region of the country you’re in. Some are thick and spicy, while others are thinner and tangy.

If you ask 10 people from 10 different regions what true BBQ sauce is, you’ll likely get 10 different answers. That being said, all types of BBQ sauce can be broken down into 4 main categories.

Tomato-Based BBQ

This is the most common type of BBQ sauce.

Most tomato-based BBQ sauces use ketchup as the base, which contributes to the thickness of the sauce. Tomato-based BBQ sauce is thick, tangy, and sweet.

The most popular tomato-based BBQ sauce, and probably the one you’re most familiar with, is Kansas City BBQ sauce.

Regions like Texas, Memphis, and St. Louis typically use tomato-based BBQ sauces as well.

Vinegar-Based BBQ

This type of BBQ sauce is a North Carolina staple. It’s thinner than tomato-based BBQ sauces and tends to be spicier as well.

It typically doesn’t include any tomatoes and makes a fantastic pairing with pulled pork, as the lighter flavors balance out the heavy, fatty meat.

In the Western Carolina region, small amounts of ketchup are used in the sauce, but not enough to change its thin texture.

Mayonnaise-Based BBQ

When you think of BBQ sauce, mayonnaise as an ingredient might seem a bit strange.

If you find yourself in Alabama, don’t let anyone hear you say that! Alabama is famous for its white BBQ sauce, made with mayonnaise as the base.

Mayonnaise-based BBQ sauce, or white BBQ sauce, is thinned out with lemon juice and vinegar, then flavored with various spices and typically served with chicken.

Mustard-Based BBQ

South Carolina is the only region that uses a mustard-based BBQ sauce.

It’s most common in the area between Charleston and Columbia, which many believe to be due in part to the large population of Germans in the area.

Generally paired with pork dishes, this type of BBQ sauce is thin and spicy. It’s commonly made with yellow mustard, vinegar, sugar, and spices.

BBQ Sauce FAQ

The post Best Types of BBQ Sauces appeared first on Southern Cravings.

Regardless of the cooking method you use, the extensive amount of connective tissue in both beef and pork ribs requires slow cooking of some kind.

Whether the cooking method is roasting, smoking, or grilling, the key to juicy, succulent ribs is cooking them at low temperatures over long periods of time.

So, how do you know what kind of ribs to use when, and does it actually matter? Pretty soon, you’ll be cooking up all kinds of ribs like a pro!

Beef Ribs vs. Pork Ribs

Types of Beef Ribs

In the past, beef ribs have gotten a bad reputation for being tougher cuts of meat. Unfortunately, that’s how many slabs are still served – tough, chewy, and requiring lots of gnawing. Once you’ve mastered how to properly cook them, you’ll get perfectly tender ribs every time.

Attached to the bone by connective tissue, beef ribs need to be tenderized through low and slow cooking to achieve the soft, mouthwatering texture you’re looking for. Beef ribs have increased in popularity in the barbecue world in recent years, with people falling in love with their delicious flavor and primal appearance. 

Now, let’s break down the 3 main types of beef ribs.

Short Ribs

Short ribs come from the beef chuck of an animal and consist of the lower part of the cow’s ribcage (ends of the ribs), near the breastbone and toward the belly, and are known to be the meatiest of all beef ribs.

They are also known as an “English cut”, or barbecue ribs, braising ribs, or fancy cut ribs.

Their name comes from the fact that they are typically cut shorter than other ribs, at about 2 to 3 inches long. Short ribs can be cooked on the grill or in a smoker, but the most popular way to cook them is by braising them. While this cut isn’t eaten like a typical slab of ribs, this beefy cut is fantastic for stews, chilis, and soups.

You’ll find many restaurants serve braised beef short ribs with a delicious red wine sauce. These are absolutely delicious served with mashed potatoes or gnocchi.

Flanken-Style Ribs

Flanken-style ribs are taken from the same part of the cow as short ribs but are cut differently. 

Rather than the traditional thick cut of the short ribs, flanken-style ribs are thinly cut at about half an inch thick. They’re high in fat, ultra beefy, and are popular in Asian and Mexican cuisines. 

If you’ve ever had kalbi-style beef at a Korean barbecue restaurant, then chances are you’ve had flanken-style ribs. These types of ribs are best cooked at a high heat on the grill or by being braised.

Baby Back Beef Ribs 

Baby back ribs come from the upper part of the ribcage and taken from around the loin – the muscle that runs down the back on either side of the spine. 

Baby back ribs are curvier and shorter than spareribs, or back ribs. They typically wind up consisting of a lot of bone and fat, with just a small amount of meat between the bones. The best way to cook baby back beef ribs is low and slow on the grill or in the oven.

Also, back ribs are the same ribs found in bone-in ribeye steaks and prime rib roasts. 

Because these are some of the most desirable and profitable cuts of beef, butchers tend not to leave much meat left on the baby back rib slabs they sell. 

Types of Pork Ribs

Pork ribs are undoubtedly the most popular types of ribs. When cooked right, they’re tender, juicy, and flavorful. They’re so delicious, you forget how messy they are until you look in a mirror afterward and thank your lucky stars that you remembered your rib bib! 

So, which is best for your next BBQ? Well, let’s go over the 4 main types of pork ribs.

Spareribs 

Spareribs come from the lower section of the ribcage and extend around the stomach. Because they come from the stomach region instead of the back region, spareribs are fattier than the baby back cut. 

Meat from this region is typically used to make bacon or pancetta, with the remaining meat left attached to the ribs and sold off as spareribs. Spareribs, also known as back ribs, are flatter than baby back ribs and are generally cut around 6 to 8 inches wide. 

The most tender and juicy spareribs are yielded by braising, smoking, or grilling.

Baby Back Ribs

Baby back pork ribs come from the top section of the pig where the backbone meets the ribcage. 

Contrary to how it sounds, these ribs do not come from baby pigs. The name ‘baby back ribs’ actually comes from the fact that these ribs are shorter spare ribs (or back ribs). Because they’re smaller in size at about 3 to 6 inches wide, baby back ribs take less time to cook than other types of ribs. 

This is a less fatty, leaner cut than spareribs and is most often cooked low and slow on the grill, in the oven, or in the smoker.

St. Louis-Style Ribs

St. Louis style ribs are cut from the belly of the hog after the belly has been removed. They include some of the rib bone and its attached meat, along with a narrow portion of the backbone. 

Their name comes from the way meatpacking plants in St. Louis would cut the ribs: Essentially, these are similar to spare ribs but cut and trimmed into a rectangular shape and closely resemble baby back ribs.

Because they come uniform in shape, they tend to be a bit easier to work with and are best prepared low and slow on the grill, in the smoker, or in the oven.

St. Louis-style ribs are the meatiest and most flavorful cut of ribs. There is a lot of bone that yields a high amount of fat giving them a lot of flavor and tenderness. 

Country-Style Ribs

Country-style ribs are unique in appearance, as they’re the only types of ribs that are boneless. Cut from the chuck eye roll, these are often referred to as pork shoulder steaks. While you might find a “bone” in them on occasion, this is not a rib bone but the scapula or a bit of the shoulder blade.

Because these are cut from the shoulder area of the pig, specifically the fatty, muscular section of the shoulder blade near the loin, these are best cooked low and slow for the most tender results. 

Country-style ribs consist of lean meat layered with flavorful fat. While they aren’t technically ribs, they are referred to as ribs because of the similar flavor profile and texture. 

Side Dishes for Ribs

• Deviled Eggs
• Pasta Salad
• Baked Beans
• Mashed Potatoes
• Green Beans
• Caprese Salad
• Roasted Asparagus

More Helpful Resources

FAQ About Ribs

The post A Guide to the Different Types of Ribs appeared first on Southern Cravings.

I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!

Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.

But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.

For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more. 

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!

All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!

When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.

Ingredient Notes

• Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
• Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.

Substitutions

Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.

How to Make Brisket in the Oven

Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.

Preparation

To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.

Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.  

Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).

About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.

With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.

Cooking

Step 1: Bake the Brisket

Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.

The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.

The meat will be incredibly tender and should fall right apart when shredded.

Step 2: Serve the Brisket

When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time. 

How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.

Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Cooking Tips

• Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
• Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.

Serving suggestions

There are so many different BBQ recipes on my site! Here are just a few I would recommend:

• Condiments: Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
• Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Frequently Asked Questions

How much brisket should I buy per person?

Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.

Should I cover my brisket in the oven?

To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.

How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?

Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.

Make sure you give yourself plenty of time for the entire process.

Can you leave a brisket in the oven overnight?

Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance. 

What is the best cooking method for brisket?

No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.

Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.

Storing and Reheating

Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!

Fridge

In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.

Freezer

To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.

Reheating

Instructions for reheating defrosted beef brisket…

• In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
• In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
• In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.

More BBQ recipes

• 
  Pulled Pork Tenderloin
• 
  Boneless Pork Ribs
• 
  How Much Brisket Per Person
• 
  How Long to Rest Brisket
• 
  Best Internal Temperature for Pulled Pork
• 
  How Much Pulled Pork Per Person?

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Beef brisket in the oven

This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Additional Time 12 hours hours

Total Time 1 day day 15 minutes minutes

Servings 16

Calories 176kcal

Author Anna Kate

Equipment

• Meat Shredding Claws
• In-Oven Digital Meat Thermometer
• Disposable Aluminum Pan

Ingredients

• 1 whole beef brisket
• dry rub

Instructions

• Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
• Season brisket with homemade dry rub on all sides
• Cover with foil and marinate in refrigerator for 12 hours or overnight.
• Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
• Shred and serve on a bun or by itself with sides.

Notes

This recipe is made with a whole brisket. For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts make up a whole brisket.

Visit this recipe for the dry rub

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 0.04g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 375mg | Fiber: 0.01g | Sugar: 0.002g | Calcium: 6mg | Iron: 2mg

The post Beef Brisket in the Oven appeared first on Southern Cravings.

Cast iron has always been my favorite way to cook steaks or chops. I love the flavor of the seared exterior and the tender inside. 

Tools we use

We like to use our Food Network cast iron grill pan when we do pork chops, because of the extra seared crust on the outside. The sear locks in the flavor and juiciness, and ultimately, the best chop you’ve ever had!

A meat thermometer is always better than hacking into the center of the meat to see how much red is left. I’ll explain more in the section about internal temperature.

How to choose a pork chop

Things to look for: thickness, bone-in, marbling.

We always choose a chop that is at least 1 ½ inches thick, with decent marbling and a nice fat cap (the fatty “cap” on the top of the piece of meat). You can also purchase a pork roast and slice the chops into your preferred thickness. 

Decent marbling is important, because as the pork cooks, the marbling (fat) will release into the meat making it even more tender. Keep in mind, you can always trim the fat cap if it’s too much. We leave about ¼ inch on our steaks and chops. 

Tenderizing the meat & marinating

A crucial step that many do not get right. A marinade should be simple and flavorful. You can buy these from the store or make them at home. 

We always use Dale’s Seasoning. We place our chops in a casserole dish and pour over the top – about ¼ inch high.

Marinate for 15 minutes, then flip for another 15 minutes. Then, we pour off the excess if the meat isn’t hitting the grill immediately.

If you are making a homemade marinade, be careful of the salt content in the ingredients. Salt can toughen up the meat if it marinates for too long. Personally, if we’re not using Dale’s seasoning, a drizzle of olive oil and a rub down of s&p does the trick.

Some ingredients to consider when making your marinade at home:

• Mustard
• Salt
• Pepper
• Onion powder
• Garlic
• Worcestershire sauce
• Soy sauce

Some people opt for tenderizing pork chops with a meat mallet. The meat mallet breaks up the muscle tissue that holds the meat together, so the meat relaxes and yields nice, tender bites!

Optimal internal temperature for pork chops

The National Pork Board recommends cooking a pork chop to at least 145 degrees with a 3 minute rest. But….I’m a rule breaker…

For the most tender chop, I cook our pork chops and steaks until it reaches 130 on the grill. Then, we remove the meat and cover it to rest until the internal temperature reaches 145. 

The reason being is that anything that is cooking on the grill, stove or oven will continue cooking after you remove it from the heat. By removing it and letting it “rest”, you allow the meat to complete the cooking process, yielding a tender piece of meat, and reach the safe internal temperature. 

Side Dish Ideas

• Baked potatoes
• Asparagus
• Green Beans
• Deviled Eggs
• Pasta Salad
• Baked Beans

Recipe

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Grilled Pork Chop Recipe

This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Course Dinner Recipes

Cuisine American

Keyword grilled pork chop, pork chop

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 473kcal

Author Anna Kate

Equipment

• Dale’s Steak Seasoning
• Digital Meat Thermometer
• Cast Iron Griddle

Ingredients

• 4 Pork Chops bone-in, about 2 inches thick
• Dale’s Seasoning marinade

Instructions

• In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
• Preheat your grill over medium-high heat, until the grill reaches about 400F.
• Lightly grease your grill pan with non-stick cooking spray or olive oil.
• Place the grill pan on the grill and allow to come to temperature.
• When the grill has reached about 400 degrees, place the pork chops on the pan and close the grill.
• Cook 3-5 minutes per side, depending on the thickness.
• Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
• Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Notes

Please read the entire post for details, tips, and more!

Note: Keep in mind, carry over cooking will happen after the meat is removed from heat and resting.

Nutrition

Serving: 1 | Calories: 473kcal | Carbohydrates: 7g | Protein: 42g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 132mg | Sodium: 1425mg | Sugar: 4g

The post Grilled Pork Chops Recipe appeared first on Southern Cravings.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

• In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
• Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
• BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
• BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort. 

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. 

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

• Loaded Pulled Pork Nachos
• Top a twice baked potato with leftovers.
• Make a mashed potato bowl with pulled pork and your favorite toppings.
• Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

• Baked Mac and Cheese
• Pasta Salad
• Red Smashed Potatoes
• Baked Sweet Potatoes
• Cowboy Baked Beans

More side dishes for pulled pork…

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Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Resting Time 8 hours hours

Total Time 16 hours hours 5 minutes minutes

Servings 4 Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

• BBQ Grill Gloves
• Turkey Roaster with Rack
• Disposable Aluminum Pan
• In-Oven Digital Meat Thermometer
• Meat Shredding Claws

Ingredients

• My Homemade Pork Rub
• 1, 9 pound pork shoulder or butt

Instructions

• Rub down the outside of the meat with the rub.
• Wrap in cling-wrap or store in leak-proof container and marinate overnight.
• Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
• Place in 450F preheated oven for 20 minutes.
• Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

Serving: 1grams | Calories: 808kcal | Protein: 65g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 32g | Cholesterol: 250mg | Sodium: 188mg

The post Pulled Pork Recipe {Oven Roasted Pork Shoulder} appeared first on Southern Cravings.

This is the one rub blend that does it all! I’ve been using the same recipe for years, and it never fails to be a hit. If you make a lot of grilled and smoked meats, you’ll definitely want to keep a batch of this on hand.

It’s the absolute best dry rub for chicken wings, but it works on pretty much anything. This is my go-to mix, but you can use my measurements as a guideline, then make customizations to suit your own taste preferences!

Why You’ll Love This Recipe

• Quick: All you need is about a minute to whip up this simple seasoning blend. It’s incredible how little effort something with so much flavor takes to prepare! 
• Simple: You probably already have most of the herbs and spices hanging around in your pantry! Plus, you can adjust them based on what you have available.
• Affordable: You can make this recipe in bulk for a fraction of the price of store-bought chicken wing rubs.

What Is Chicken Wing Rub?

The flavors of this chicken wing rub emulate the American South with bold spices like blackened seasoning, paprika, and chili powder. It’s smoky, savory, and aromatic — all critical components of a good dry rub.

I also like to add onion, garlic, cumin, and red pepper flakes for a bright and irresistible balance of flavors that complements any dish. And don’t feel like you have to use this on chicken wings only! Whether you’re grilling or roasting, just know this recipe has been thoroughly tested on proteins like ribs, brisket, pork, and chicken!

Ingredients For Chicken Wing Rub

See the full list of ingredients in the recipe card below.

• Onion & garlic powder: Both provide a punch of savory, zesty flavors to the base of this chicken wing rub. Make sure to use garlic and onion powder, not granules.
• Chili powder: Ancho chili powder is my favorite way to add smoky heat. Regular chili powder also works, which is just a blend of a variety of chilis such as New Mexico, cascabel, and ancho.
• Salt: If you’d prefer to add salt on an individual recipe basis, you can leave it out of this mixture.
• Ground pepper: Imparts a savory kick! Ground black or white pepper both work.
• Blackened seasoning: Cajun or Creole seasoning are also great options! Just note, Cajun seasoning is often spicier due to a higher content of cayenne pepper, and Creole seasoning is typically heavier on the herbs.
• Cumin: Provides earthy, warm, and subtly citrusy notes. If you don’t have cumin on hand, try coriander or extra chili powder.
• Red pepper flakes: Along with blackened seasoning, red pepper flakes add some heat. Half or omit them if you are sensitive to spice.
• Paprika: I personally love the flavor of smoked paprika in this chicken wing rub, but you can try regular paprika, sweet paprika, or hot paprika.

How to Make Chicken Wing Rub

Step 1: Combine The Spices

When you’re making a dry rub, use a 1:1 ratio for each of the ingredients listed. For example, if the recipe calls for one cup of onion powder, you should also add 1 cup of all the other ingredients listed, unless otherwise noted.

Once you’ve gathered the ingredients, just combine them in a bowl and transfer the mixture to an airtight container or mason jar for easy storage.

Step 2: Season Your Recipes

The amount of chicken wing rub you need will be according to the size of the cut of meat you are using. For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc).

Chicken wing rub also makes a delicious housewarming gift or hostess gift!

How to Use Wing Rub

While I personally feel this is the best dry rub for wings, there are so many other ways to use it! Here are a few ideas to get you started:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Recipe Variations

• Spicy: Add more red pepper flakes or cayenne pepper for a little extra heat. 
• Sweet: If you prefer some sweetness in your dry rub, incorporate a tablespoon or two of brown sugar.
• Non-spicy: Omit the red pepper flakes and reduce the amount of chili powder for a milder version.
• Citrus: Create an infusion of zesty flavor by adding finely grated lemon or lime zest. It’s a refreshing twist!

Tips For The Best Dry Rub For Wings

• Use fresh spices: Always opt for fresh spices for the best flavor.
• Toast the spices: Lightly toast the spices in a dry pan to enhance the flavors before combining.
• Use gloves: If you have sensitive skin, you may want to wear gloves while applying the rub to different meats.
• Adjust as needed: Add more or less of the spices to suit your taste preferences.

What To Do With Leftovers

To keep the seasonings fresh, I recommend storing them in an airtight container. Good choices include a mason jar, plastic food storage container, or zip-top bag.

The rub will stay fresh for up to 3 months or more this way. However, it’s always best to check the expiration date on each individual spice packet.

Additional Recipes

If you’re a fan of flavor enhancers like chicken wing rub, you need to check out some more of my favorites like these:

• Horseradish Sauce for Prime Rib
• Alabama White BBQ Sauce
• Quick Pickled Red Onions
• Warm Bacon Dressing

Frequently Asked Questions

What does dry rub mean?

A dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s similar to a marinade, except it’s made of herbs and spices instead of liquids.

Is dry rub better than marinade?

The main purpose of a dry rub is to enhance or add flavor. Liquid marinades also tenderize the meat.

Can you leave a rub on too long?

If a rub is left on for too long before cooking, the salt or other ingredients will dry out the meat.

Is there a recommended marinating time for a dry rub? 

The ideal time for marinating with a dry rub is at least 30 minutes. However, you can technically marinate for several hours or overnight.

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Easy Chicken Wing Rub

This chicken wing rub is the only recipe you’ll ever need! Use it for wings, ribs, brisket, pork, or anything else you want to throw on the grill, oven, and smoker. It’s packed with spicy, herbaceous, and aromatic flavors. Once you try it, you’ll never want to use store-bought again!

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dry rub, marinate, seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 229kcal

Author Anna Kate

Ingredients

• 4 tablespoons Onion Powder
• 4 tablespoons Garlic Powder
• 4 tablespoons chili powder
• 4 tablespoons kosher salt
• 4 tablespoons black pepper
• 4 tablespoons Blackened Seasoning
• 4 tablespoons Cumin
• 1 teaspoon red pepper flakes
• 4 tablespoons Paprika

Instructions

• Combine all ingredients together in a bowl and whisk together until blended.
• Place in an air-tight container like a mason jar.
• Rub keeps for up to 3 months when stored in a cool, dry place.

Notes

This recipe uses a 1:1 ratio, so you can easily increase or decrease the amount the recipe yields. This means all ingredients are of equal measurement.

Try this rub on these recipes:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Nutrition

Serving: 1grams | Calories: 229kcal | Carbohydrates: 45g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 16406mg | Potassium: 1076mg | Fiber: 14g | Sugar: 4g | Calcium: 297mg | Iron: 14mg

The post Chicken Wing Rub appeared first on Southern Cravings.