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Pulled/slow-roasted pork for a complete novice


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Pulled/slow-roasted pork for a complete novice

greedygirl | | Jun 30, 2009 08:20 AM

So following all the great suggestions on my "Help me organise a BBQ" thread, I've decided to give pulled pork a go. I don't think a party is the right time to try doing it on the grill, so I'm going to cook it in the oven. I have purchased a hefty piece (4kg) of pork shoulder on the bone which is sitting in my fridge.

I have many questions.

1. Should I leave the skin on? The butcher has scored it for me and said I should definitely leave it on. But then how will the rub penetrate the meat?

2. I plan to roast it at 110-120 celsius (250F). Should I cover it, or will that prevent it from getting the lovely crust that I've read so much about? Also, I have a fan-assisted oven - should I lower the temperature a little bit to compensate (as is usual)?

3. Can I slow-cook it overnight? The party is on Saturday afternoon and I'm worried that even if I put it in the oven first thing in the morning it will not be cooked until the evening. That's not necessarily a huge problem as people are arriving from 3pm and will probably stay until late. But the butcher said that some people roast shoulder at very low temperatures for 24 hours, so cooking overnight would seem to make sense. Bearing in mind that it's getting on for 10 pounds of meat.

4. Am I right in thinking that the meat will "pull" at 190-200F?

Any other tips/advice gratefully received. I would like to try proper BBQ pork on my Weber, but I think I'll wait for a less pressurised occasion that Mr GG's birthday!


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