Remove from fridge 3 hours prior, leave on counter for 1 hour. If serving for dinner (reheating whole pork) – Allow pork to fully cool on the counter, uncovered (if you cover, bark will go soggy). If serving for lunch – Time the cooking to finish within 2 hours of serving so the pork stays warm, and no need to reheat. Shred pork as close as possible to serving time, for optimum juiciness. Next morning (day of serving) – Remove pork from oven. Here’s my basic game plan with timings to help you ensure your pork is ready for when you want to serve it, for either lunch or dinner.Ģ days prior, anytime (usually evening) – Coat pork in rub and leave to brine/marinate for 24 to 48 hours in the fridge.Įvening before serving – Put pork in oven to slow-roast overnight. Long and slow!Īnd proof of ultra-tender, juicy meat: Every strand of pork is seasoned thanks to the overnight brine. You can’t achieve this same quality bark using a slow cooker, we need the oven. It’s so tempting to lift the whole thing off and run away with it!Ĭheck out the proof of epic bark: Close up look at the terrific bark on this Pulled Pork recipe. Slow-roasting at a very low temperature means less moisture loss and in turn more succulent meat.Ĭooking in this way also gets you that desirable “bark” on the surface that people love about traditional BBQ food. I would not share a 36-hour recipe though if I was not 100% sure it produces the very best results! I can assure you it really does, and the reasons are simple:īrining overnight locks in juices and injects flavour all the way through the pork so every mouthful of pork is seasoned and That’s right, 36 hours is what it takes to make my very best Pulled Pork recipe: A 24-hour dry-brine in a heavily-flavoured rub, followed by a 12-hour slow roast in the oven. Make my Slow Cooker Pulled Pork instead! My best pulled pork shown with BBQ sauce (recipe below), corn bread muffins, coleslaw and ice cold beer! 36-hour Pulled Pork A 24-hour brine injects flavour and locks in juices, then a 12-hour oven slow roast makes the pork more succulent than you ever imagined it could be!ĭon’t have time for this version? I get it.
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