Pulled Pork in de oven maken (2024)

FAQs

What is the best liquid to cook pulled pork in? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

I roasted two identical pork shoulders until they were both equally tender. One at 375°F (which took about 3 hours), and second at 250°F (which took about 8 hours).

Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won't give you meat that is tender enough to pull apart properly.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Preheat the oven to 225 degrees F. Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours.

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

Yes, you should cover pulled pork in the oven to help the meat retain moisture and cook evenly. Once the pork is nearly cooked, you can uncover it to allow the top to carmelize and develop a slightly crispy crust if you'd like.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

How do I get more flavor in my pulled pork? ›

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Remove the cooking liquid from the slow cooker and skim as much fat as possible. Discard the excess fat (which will float to the top) and then stir the liquid back into the pork to keep it extra moist and flavorful.

To reheat pulled pork in the oven, preheat the oven to 225 degrees Fahrenheit. Spread your leftover pork into the bottom of a glass or ceramic baking dish, add a splash of leftover barbecue sauce, broth, apple juice, or other flavorful liquid, then cover the pan tightly with a layer of tinfoil.

I wrap my butts in foil around the 6 hour mark and add maybe a 1/4 to 1/2 cup of apple juice to the foil. That leftover juice goes into the pan when I pull it.

If you can't find apple cider, use unsweetened (and preferably unfiltered) apple juice. Note 3. You'll notice a thick coating of fat on the pork – keep this intact!