Here’s Why You Should Never Cook Pork Straight Out From The Fridge for Pulled Pork

Pulled pork has earned its spot as a favorite for slow-cooked meat lovers, perfect for piling high on a sandwich or serving up for a fun dinner with friends and family. It may seem straightforward: cook a piece of pork and shred it with a fork, right? Not quite. There’s more to pulled pork than meets the eye, and that includes preparation rules even before the cooking process starts. One of the golden rules? Never—and I mean never—cook pork straight out of the fridge. It might seem harmless, but trust me, this step is crucial to nailing that juicy, tender texture everyone craves.

Why Pork Shouldn't Go Straight from the Fridge to the Oven

You might be tempted to take your pork out of the fridge and toss it straight into the oven or slow cooker, but hold on. Cold pork doesn’t cook evenly, especially when making pulled pork, where the goal is to cook it low and slow for hours. Cooking cold pork can result in unevenly cooked meat, leaving parts overcooked and others undercooked. Plus, a cold center means that it will take longer for the pork to come up to temperature, which can affect the overall cooking time and the final texture. You want your pork to cook evenly from the start, which means letting it rest at room temperature for a bit first.

Does This Apply to All Pork Dishes?

The rule of not cooking pork straight from the fridge doesn’t just apply to pulled pork—it’s a general rule of thumb for most pork recipes. Whether you’re making pork chops, tenderloin, or a juicy roast, giving the meat some time to come closer to room temperature ensures that it cooks evenly. Cold meat, regardless of the cut, reacts poorly to heat, and you may end up with dry or tough results. While this might not be as noticeable in recipes like stews or soups, where pork is simmered in liquid for a long time, when it comes to pulled pork, even cooking is key to that perfect shreddable texture.

How Long Should Pork Sit Out Before Cooking?

So, how long should you let your pork sit out before cooking it for pulled pork? Ideally, you want to take it out of the fridge about 30 minutes to an hour before you start cooking. But be careful! You don’t want to let it sit for too long—no one wants pork to venture into the dreaded “danger zone” (40-140°F), where bacteria can grow. The sweet spot is just enough time for the pork to lose its chill, but not so long that it becomes unsafe to cook. A good rule of thumb is that by the time your pork feels cool to the touch (not cold), you’re ready to start cooking.