I'm doing pulled pork in oven and rubbed my spices on it

You need any help pulling your pork?

>>7946885
I normally don't go for ratios that high desu, but intrinsically as long as the colegen breaks down and you hit the right temp there shouldn't be anything wrong with blasting it early.

Sure

>pulled pork in oven
fucking disgusting

Slow cooker

File: Porkers.jpg (2MB, 3264x1836px) Image search: [Google]

2MB, 3264x1836px

It's unnecessary to do so. We do an oven roasted pulled pork at my restaurant and it forms a nice bark without varying the heat at all.

>>7946885
nah it will happen anyway
I usually throw mine in 120 celsius for 6 hours or so

>>7947828
>>7947879
What if I use tinfoil at the top of pork butt?

>>7949037
bump

>>7946885
Did Muhammad ban you from using a smoker in Eurabia?

>>7949103
I'm student and I live in student apartment.

File: 2016-08-04 21.53.13.jpg (1MB, 2688x1520px) Image search: [Google]

1MB, 2688x1520px

>>7949103
>>7949110
I have picture related though.

>>7946885
I don't know that you can get bark that nice without smoke.

>>7949037
it's not gonna get a great crust like pic in the oven no matter what, but if you cover it in tinfoil its going to get even less of a crust because it will essentially be steaming itself

>>7949170
Ok, so I don't use tinfoil.

>>7949170
>>7949155
What if I blast it in 275 at top of the oven?

>>7949191
bump

>>7949191
It wont work, you get bark like that while smoking due to the low temp and the long cooking time slowly caramelizing the sugars in the rub

>>7949290
What about this then: >>7947828

>>7949293
Just because something sort of works doesnt mean it works well much less is good.

File: lasivuoka.png (162KB, 500x500px) Image search: [Google]

162KB, 500x500px

I have picture related should I use tinfoil or that glass lid?

>>7949295
Well it's enough for me that I get even some of that crust.

>>7949300
bump

>>7949381
bump

>>7946885
When you do pulled pork you're not really looking for a crusty outside. The main point is the juicy tender meat but if crust is what you're going for then that'll work

>>7947805
this desu.

>>7949779
>When you do pulled pork you're not really looking for a crusty outside
Spoken like someone who thinks pulled pork comes from a crock pot and not a smoker, stay retarded yankee.

File: IMG_20151226_171152_473.jpg (2MB, 3264x1836px)

2MB, 3264x1836px

>>7947828
>>7949037
>>7949191

Put on a nice rub, whatever you like but with plenty of salt or msg, and leave it in the oven uncovered at 300 F. for 5 hours. It will develop a perfectly fine bark on the outside. I highly recommend letting it hang out in a brine for at least 24 hours first. We do ours for three days. Obviously it won't be smoky but as anon said, pulled pork is more about the gelatinous and moist meat inside, the bark just adds a little texture and some salt.

File: Muh Smoker.jpg (1MB, 3264x1836px)

1MB, 3264x1836px

>>7950542

For what its worth, we also do a proper smoked pork for other applications. Oven roasted is for our house pork.

>>7946885
>pulled pork
>celsius

You will never be american

>>7950546
>>7950542
Looks so god damn good.

>>7950579
Thank the old gods

File: images-35.jpg (23KB, 464x317px) Image search: [Google]

23KB, 464x317px

I prefer Russian style