have any of you foil-wrapped a pork shoulder for pulled pork in an oven? any tips?

I think wrapping in foil would defeat some of the basic purpose...

Coating the exterior of the roast and then slow cooking uncovered creates a crunchy, spicy exterior which combines with the tender interior meat for an excellent combination of textures. I use foil to wrap my Rocky Mountain Brisket (q.v.), but the premise with that is not the same since you crape off the nost of the fat cap after cooking.

 
No, but...depending what you want, it would work. Mark is right...

Part of the purpose of slow roasting "oven pulled pork" is so the crust develops, and simulates the crust that develops during the slow smoke-cooking that's part of authentic "pulled" pork. Essentially, "pulled pork" is any pork cooked and pulled apart with forks. Essentially, you can cook your pork shoulder wrapped in foil and you'll end up with moist, falling-apart-tender pork if you cook it low and slow. It just won't look or behave like either of the other methods. I use Gretchen's recipe, or at least the cooking method, regardless of the seasoning I use. I did a southwestern pulled pork for antojitos that was killer. I just changed the seasonings to cumin, garlic and pepper, with a little smoked paprika for fun.

 
When I make carnitas, the pork is very tender and moist,

but the recipe calls for shredding the pork and returning it to the oven under the broiler until your pork gets crispy. Wouldn't that work for this too?

 
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