If you are looking for an easy weeknight meal, you should try oven-roasted pulled pork. It is easy to prepare and freeze, and it tastes great. It can be done in a few hours and is freezer-friendly. First, you will need to marinate the pork shoulder in brine. Then, it should be seared on all sides and refrigerated for 12 to 24 hours.
For best results, use pork shoulder and adjust cooking time to fit it. If you are using a smaller rib, try roasting the pork in a Dutch oven instead. This will cook the meat slowly and evenly. Once the pork reaches 165 F on an instant-read thermometer, you’re ready to reheat the leftovers. Alternatively, you can reheat the leftover pulled ribs with some liquid and a low-temperature oven.
If the pork is boneless, cut it in half lengthwise. For large butts, cut it in half. This way, the meat will be cooked through. Once it’s tender, remove it from the oven. Serve the pork on buns with slaw and your choice of sauce. Once it’s ready, add it back to the pan. Afterwards, you can serve it with coleslaw and a side of mashed potatoes.
Oven-roasted pulled pork is easy to reheat. It makes an excellent filling for quesadillas. You can also use it as a topping for sandwiches or egg salad. Another idea is to put in bread, such as they do in Italy with the pulled pork ricetta. It keeps well for a week and will reheat beautifully if refrigerated. And because it’s stored in the cooking fat, it can last for up to a week. Just be sure to eat it within a week!
Get the Perfect Tenderness
When making oven-roasted pulled pork, you should make sure that the meat is pull-apart tender. This means that the connective tissues have broken down. When the pork is done, it should be easy to slice into chunks. The meat should be able to pull apart easily. When the pork has reached the right consistency, it’s ready. When it’s ready, it should be mushy.
Then, rub the pork thoroughly with the dry rub. After it’s been marinated for a few hours, the meat should be very tender. It should also be cool enough to handle easily. Then, you can shred the meat with a fork. When the meat reaches 195 degrees Fahrenheit, it’s ready. In addition to being moist, it should also be juicy.
The meat should be sliced at around 170-degrees to be tender. You can double wrap the pork with foil or use a half sheet pan. Then, you can cover the pot with a baking dish. Then, add the beer and onions. You can slice the pork at this point. Once it is cooked, you can serve it with rice and slaw. If you’re a restaurant, it will be perfect for your guests.
