I'm supposed to be doing a sort of pulled pork thing for a tasting this afternoon. I thought the event started 2 hours later than it does and now I've started the pork too late for a true pulled pork.
Yes, I should have started last night or done it yesterday and I KNOW that it isn't going to be the product that I want it to be. I just need help getting it to the edible and hopefully palatable stage.
It's a bone-in picnic roast 6 pounds. I browned on all sides in my dutch oven and poured the sauce that I'm supposed to be demo-ing over with a little water and threw in the oven at 325. I only have 3 more hours to get this thing edible (it's been in for 1/2 hour now). How high of a temp can I go? Can I cut it into pieces to make it cook quicker? Should I add more liquid (there's only about 2.5 cups in with it)? Rushing through a roast is definitely not my area of expertise. Anyone got some ideas?
Updated 12 months ago | 24
Updated 6 months ago | 18
Updated 2 years ago | 1
Updated 1 year ago | 0
Updated 1 year ago | 7