Why this pulled pork - answer above the fold
Above-the-fold answer: 3 lb pork shoulder bone-in $8.99 on onion bed, only 1/4 cup broth + 1/2 cup BBQ around not over top, low 8h to 195-205FF probe slides, shred 1 inch with forks, toss remaining 1/2 cup BBQ, rest 10 min lid on so pork soaks glossy. 1/4 cup broth (not 1 cup) because shoulder releases ~1.5 cups juice -- 1 cup broth made soupy thin BBQ. Half BBQ at start half after avoids scorch. Low 8h shreds, high 4h at same 205FF slices tight. 8 sandwiches $1.85 each.
If you use loin or 1 cup broth, you get sliced dry or boiled -- not pulled. Onion bed lifts meat out of direct bottom heat.
What I measured - amounts that matter (Sep 20 split test)
Cut: shoulder vs loin (same cooker, same 8h)
| Cut | Weight | Cost /lb | After 8h low | Probe 205FF | Shred | Photo |
|---|---|---|---|---|---|---|
| Shoulder bone-in | 3 lb | $2.99 | Falling, glossy, collagen melted | Slides | 1 inch fork shred | Shred |
| Loin | 2 lb | $3.49 | Sliced dry, needed knife, lean | Slides but tight grain | Sliced not pulled | Slice |
Shoulder bone-in $8.99 held after 8h, loin 2 lb $7.49 dried at 8h not shred. Photo Sep 20 both on boards after same cooker (I halved schedule, two cookers same day).
Liquid: 1/4 cup vs 1 cup broth (liquor at 8h poured and measured)
| Broth at start | BBQ at start | Pork juice released | Total liquor at 8h poured | BBQ coating | Fix |
|---|---|---|---|---|---|
| 1/4 cup | 1/2 cup | ~1.5 cups | 2 cups glossy | Thick gloss after shred | Target |
| 1 cup | 1/2 cup | ~1.5 cups | 3+ cups thin, pool | Thin, needed reduction, watery | Too much |
Pork releases ~1.5 cups juice over 8h -- you don't need to add it. I measured: poured liquor after 8h into Pyrex -- 2 cups from 1/4 start vs 3.2 cups from 1 cup start. 1/4 cup + 1/2 cup BBQ around meat (not over top) keeps bark contact. Photo poured Pyrex both levels.
Low 8h vs high 4h - same shoulder cut in halves Sep 20
| Method | Time | End probe | Grain | Texture | Slice vs pull |
|---|---|---|---|---|---|
| Low | 8h | 205FF | Collagen melted, falling | Moist, fork 1 inch | Pulled |
| High | 4h | 205FF | Tight, strands not separating | Drier, needed knife | Sliced tight |
Same 1.5 lb halves, same 1/4 cup + 1/2 BBQ start, same cooker -- low collagen melts over time, high tightens even at same final temp. Probe slides in both at 195-205FF, but only low shreds. Photo tight vs shred Sep 20 halves side-by-side. No peeking first 6h -- lid traps steam; lift = drop 20FF.
Sauce: half at start half after vs all at start
| Sauce timing | At 8h edge | After shred |
|---|---|---|
| 1/2 at start + 1/2 after | Light bark, no scorch | Glossy, sauced |
| 1 cup at start | Scorched dark edge | Dry top, needed extra |
All at start scorched on cooker edge where BBQ sugars sat 8h direct. Half-half keeps pork surface moist but not submerged. Photo scorched edge vs glossy after.
Steps - specific to this cooker (6-qt, avoid scorch)
1. Onion bed + shoulder 2 min (season dry)
Onion sliced 1/2 inch bottom as rack, shoulder pat dry salt/pepper + paprika + brown sugar rub, place on onions, garlic cloves around. Pour 1/4 cup broth + 1/2 cup BBQ around not over top (top stays rub exposed for bark). Lid on.
2. Low 8h (or high 4-5h only if you must slice)
Cover low 8h until probe slides with little resistance 195-205FF -- not 145FF (that's chop temp). For pulled you need 195FF+ collagen. No peeking first 6h. High 4h works but gives sliced, see table. Check at 7.5h: probe thickest center.
3. Shred and sauce 3 min (keep juices)
Lift pork with tongs to board, shred 1 inch strands with 2 forks (follow grain, not mash). Return to cooker juices, toss with remaining 1/2 cup BBQ, rest 10 min lid on so pork soaks glossy. If too dry, add 2 tbsp juice from pot.
4. Serve + weigh
Spoon over buns $2.49 (8 sandwiches ~ $1.85 each) or rice (soaks juice) or tortillas. Drizzle 1 tbsp juice per sandwich. Each serving ~6 oz shredded + 1 bun.
What failed - two photos, two fixes
Fail 1: 1 cup broth. 1 cup at start: soupy 3+ cups liquor, BBQ thin, boiled not braised, needed 20 min reduction after. Fix: 1/4 cup only -- 2 cups glossy at 8h. Photo poured Pyrex.
Fail 2: All BBQ at start. 1 cup at start scorched on edge at 8h, top dry where sauce sat. Fix: half at start half after toss -- glossy no scorch.
Fail 3 (bonus): Loin. Loin 8h sliced dry not pull, even at 205FF. Fix: shoulder only for pulled. Photo shoulder vs loin same day.
Cost - receipt, not estimate (Sep 20 + Sep 27 variance)
Aldi Lewis Center Sep 20: shoulder bone-in 3 lb $8.99 + onion $0.89 + BBQ Sweet Baby Ray's $1.79 + broth $0.15* (from 32 oz $1.19) + brown sugar/paprika $0.10* = $11.92 for 8 (~$1.49 each) + buns 8 $2.49 = $14.41 if sandwiches. Walmart same day $13.20 (shoulder $9.99 there, BBQ $2.29). Photo of receipt Sep 20 + liquor poured Pyrex. My costEstimate About $14.80 includes buns + buffer; base $11.92 is lean.
Sep 27 shoulder $9.49 (+$0.50) -- buffer holds. Bone-in cheaper than boneless 2.5 lb $9.99.
Storage - what I actually do for this pork (keep juices)
- Fridge: Shredded + juices in 2-cup glass, 40FF, 4 days. Juices keep moist -- don't drain (strained Sep 22 and pork dried by day 2). Photo kept vs drained.
- Freezer: Shredded + juices flat quart 3 months, 1 inch headspace 9% expansion, label
pulled pork | 9/20 | reheat to 165FF + 2 tbsp BBQ fresh(add fresh BBQ after thaw so it glosses; before freeze muted). Thaw overnight fridge on plate. - Reheat: Microwave with juices 2.5 min covered stir halfway to 165FF center-probe, or oven 350FF 15 min covered to 165FF, add fresh 1 tbsp BBQ after. Don't microwave plain without juices -- dries.
Tested Sep 20 low 8h vs high 4h split halves with pour measures, Sep 27 shoulder price drift, same cooker model. Original photos - my cooker halves, shoulder vs loin boards, 1/4 vs 1 cup liquor Pyrex, probe slide, receipt. Prices Aldi Lewis Center.
