Why Resting Meat Is Key for Perfect Pulled Pork, According to a BBQ Expert

When you’ve spent hours preparing and cooking a piece of pork to perfection, the last thing you want to do is wait even longer to enjoy it.

However, Chris Stark, director of culinary operations at Hill Country Barbecue Market, insists that resting meat is not just optional—it’s absolutely critical to achieving the best pulled pork.

Skipping this step can leave your pork less tender and lacking in flavor, making it a vital part of the cooking process.

Resting meat allows the internal juices to redistribute throughout the cut. During cooking, the heat forces the moisture toward the center of the meat.

If you dive straight into it, you risk losing all that juicy goodness as it pours out onto your cutting board instead of staying in the meat where it belongs.

Stark explains that letting the meat rest for 30 to 40 minutes gives the muscle fibers a chance to relax and reabsorb the moisture, resulting in a more tender and flavorful bite. This simple step takes your pulled pork from dry to mouthwateringly succulent.

Beyond tenderness, safety is another key reason to let your pork rest. A freshly cooked pork butt can reach temperatures of 200 degrees, and handling it immediately can be a painful experience—even with heat-resistant gloves.

Stark humorously points out that no one wants “200-degree hands,” so taking that extra time to rest your meat is a small but necessary sacrifice for both quality and safety.

Stark emphasizes that this resting process isn’t exclusive to pulled pork. Whether you’re cooking steak, chicken, or lamb, allowing your meat to rest is a fundamental technique for all proteins.

As the meat cools, the muscle fibers loosen, and the moisture is reabsorbed throughout, giving you a juicier, more flavorful result. Even if it’s just 30 to 40 minutes, that brief pause ensures your meat has the tenderness and rich taste you’ve been working for.

So, the next time you’re tempted to dig right in, remember: a little patience goes a long way. Whether you’re serving pulled pork in tacos, on a bun, or solo, resting the meat is the secret to achieving that perfect, fall-apart tenderness that everyone craves.

Stark’s expert advice proves that this final step is worth every minute.

Interested in learning essential BBQ techniques? Check out our homepage for tips on resting meat and more.