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Cooking Pulled Pork in London in Oven. HELP! [moved from UK board]


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Cooking Pulled Pork in London in Oven. HELP! [moved from UK board]

psycho_fluff | | Sep 6, 2011 04:08 AM

Right! I've got a 4kg bone in pork butt coming on Thursday to do pulled pork (first timer). Ive looked online seen that its better not to brine as the meat wont need it & its better not to for pulled pork. I dont have a smoker or bbq so I was going to put it in the oven, in a roasting tin on a rack before I go to bed & do it very low & slow overnight. I need to get the meat to 200-205 degrees internal temperature, yes? What oven temp overnight & for how long to get it right?

Found this recipe for the rub http://www.virtualweberbullet.com/por... & an injection to put into the meat but Im having hard trouble finding a meat injector or syringe by thursday! Is the injection needed & does it make that much difference?

Also, I have acquired some liquid smoke. Where would I put this? In the sauce or in the bottom of the pan? (I know I only need to use a tiny bit, but how much would you suggest?)

Do I need to put a pan of water in the bottom of the oven to help keep it moist? What is better, a vinegar sauce or bbq sauce (which type of bbq sauce)? I dont want it too spicy as the kids wont be able to hack it. Which is the best recipe?

I dont mop, do I?

Do I spray? Found this for a spray recipe 1 cup apple juice, 1 cup water, 1/4 cup cider vinegar.

How long can I leave the pork before pulling? I'll have ribs to cook afterwards so can I pull the pork before serving if I keep it foil covered or do I need to do it after 40 mins or so?

Want to do the best possible pulled pork I can (high standards to attain as I recently had pulled pork at the Pitt Cue Co & was astounded!), all help appreciated muchly! Cheers folks!

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