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Home Cooking 4

Faster Roast Pork? Botched timing and need HELP!

Sushiqueen36 | Nov 4, 201111:09 AM

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?

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