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pulled pork emergency


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pulled pork emergency

BrickLane | | Dec 28, 2009 10:59 AM

Help! I'm cooking a pork shoulder, for pulled pork, according to advice found on these boards and it seems to be burning and/or drying up, rather than cooking the way it should. Can anyone tell me how to save it? I put the shoulder in a roasting pan, covered it with foil, and put it in a 275 degree oven, on the lowest rack. It's been in for about three hours and thirty minutes. About half an hour ago, when it seemed to be burning, I moved it up a rack and turned the oven down. Should I be adding liquid? Please help! (The shoulder was expensive and I'll be pretty upset if I destroy it!)

Many, many thanks,

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