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Home Cooking 1

Can I save my pulled pork?

jwrites7 | Dec 24, 201709:03 AM

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!

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