Hi all, would love some help re pulled pork.
I took a large pork shoulder out of the oven when it was registering 85 degrees celsius but after only 3 hours of cooking (and the cooking temp was 130 degrees C on a fan assisted oven).
When I pulled it, it was quite dry, a little pink in the middle, and the fat/connective tissue still rather tough.
I know now that it just needed much more time in there, at least another 2-3 hours :( Sadly I didn't have the right instructions.
It has now already been mixed with BBQ sauce. Can I get it more tender by putting it back in the oven, covered with foil? Or will it just dry out even more? If I can keep slow cooking it, what temp should it be at?
Thanks so much in advance!