Pulled pork - interrupted cooking in oven?
I'm planning to cook my 4lbs pork in the oven but as my guests arrive at 1pm for lunch, I wanted to start the cooking the evening before and then keep the partly cooked pork in the fridge till next day and finish up the cooking then. Would that make the pulled pork tender and tastefull and what about safety? Alternatively, could I set the oven temperature very low and cook the pork all night for a 1pm finish? Thanks!
Best Answer
You can completely cook it the night before. Pulled pork will reheat quite well.
Alternately, you can cook it completely that morning, and hold it for an hour or so before your guests arrive. It should braise or roast in no more than 3-4 hours, tops, which should allow you to cook it the same day. You can then hold it a while for service, if you don't want to be pulling in front of your guests (I would; its fun). It should have enough mass that in a covered container, maybe with a towel over it as a blanket, that it won't cool off too much.
Home ovens don't hold temperatures terribly accurately, especially at the low end of their ranges, so I would not try some sort of overnight cooking.
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Can you cook pork halfway and finish later?
Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave pork before immediately transferring it to the hot grill to finish cooking.How do you fix undercooked pulled pork?
Pork that isn't shredding due to undercooked meat is easier to fix. Just put the meat back on the smoker until it's reached at least 195 degrees. Let it rest for at least 45 minutes, then attempt to shred it again.Can you overcook pulled pork in the oven?
In a word, yes. If pork shoulder or pork butt is allowed to cook past 210 degrees or so, the meat will begin to dry out. This will affect the quality of your pulled pork, even if you smother the meat in barbecue sauce before serving it.Does pork continue to cook after you take it out of the oven?
Because of something called "carry-over cooking," you have to remove your pork roast from the oven when its actual temperature is 5 to 10 degrees below its target temperature. The meat's internal temperature will continue to increase for a while, even after you take it out of the oven.Pulled Pork Baked in Oven - PERFECT for Nachos, Tacos, \u0026 Sandwiches!
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