Really need some pulled pork help :(

[jwrites]

Hi all, would love some help re pulled pork. I know this is a smoking forum but I used an oven and I'm posting because I am hoping some experts might be able to help me nonetheless!

So 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. Feel so stupid!

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!

 

[chef jimmyj]

An IT of 85c is too low. You need to hit 96c or the bone comes out easily, for easy pulling. Your cooking temp was fine. Pork butt is pretty forgiving. You can finish the cook in the oven or Crock pot. Set the oven to 130c. Place the pork in a baking dish or Dutch Oven and add 250 to 500 ml of Apple Juice or even water. Cover tightly and bake until the meat is fall apart tender. It will release any remaining fat and connective tissue and stay moist. How long? Depends on how much connective tissue was still intact. Plan on 2-3 hours. 4 hours on low in a Crock pot, same setup, will do the same...JJ

 

[jwrites]

An IT of 85c is too low. You need to hit 96c or the bone comes out easily, for easy pulling. Your cooking temp was fine. Pork butt is pretty forgiving. You can finish the cook in the oven or Crock pot. Set the oven to 130c. Place the pork in a baking dish or Dutch Oven and add 250 to 500 ml of Apple Juice or even water. Cover tightly and bake until the meat is fall apart tender. It will release any remaining fat and connective tissue and stay moist. How long? Depends on how much connective tissue was still intact. Plan on 2-3 hours. 4 hours on low in a Crock pot, same setup, will do the same...JJ

Hi chef jimmyj, thank you so much for replying, I really appreciate it. As you might be able to imagine, this is a Christmas thing so I was really hoping to get it right for the family tomorrow! I was so disappointed.

I'm now going to put everything into a dutch oven (the already-pulled and sauced-up pork) along with some extra water (no apple juice left, unfortunately) and bake as per your instructions. Fingers crossed. I will let you know how I get on!

 

[Rings Я Us]

Yes.. back in covered with some liquid to help steam it and trap in the moisture for a couple hours..
Hope it works ok.

 

[Rings Я Us]

Oh.. if you think that you have too much liquid when your done.... You can drain it into a pot and reduce it at a low bubble and add it back into the meat again.

 

[jwrites]

Oh.. if you think that you have too much liquid when your done.... You can drain it into a pot and reduce it at a low bubble and add it back into the meat again.

Hiya, thanks heaps for your response! I am feeling a little bit better now. The meat is in the oven and I am keeping my fingers crossed that it works!