Wrapping pulled pork in foil while cooking it in the oven is a common technique used by many pitmasters and barbecue enthusiasts. The foil helps lock in moisture and steam the pork as it cooks, resulting in very tender and juicy pulled pork. There are some pros and cons to consider when deciding whether or not to wrap pulled pork in foil in the oven.
Pros of Wrapping Pulled Pork in Foil
Here are some of the benefits of wrapping pulled pork in foil while cooking it in the oven:
- Keeps meat moist – The foil creates a sealed environment that locks in moisture and steam from the pork’s natural juices. This prevents the pork from drying out as it cooks.
- Cooks faster – Foil traps heat and moisture, which accelerates the cooking time. Wrapped pork can cook up to 30% faster than unwrapped.
- Tenderizes meat – Steam created under the foil helps break down tough connective tissues in the pork. This results in very tender and pull-apart meat.
- Easy cleanup – Foil contains all the juices, fat and drippings from the pork as it cooks. Once done, simply discard the foil for easy cleanup.
- Adds flavor – Any juices expelled from the pork soak back into the meat when wrapped in foil, enhancing flavor.
Overall, wrapping the pork in foil produces very moist, fall-apart pulled pork in a shorter amount of time compared to unwrapped. It also allows the meat to baste in its own flavorful juices.
Cons of Wrapping Pulled Pork in Foil
Here are some potential downsides to keep in mind when wrapping pulled pork in foil:
- Can make bark soggy – If the foil is wrapped too tightly or left on the entire cook time, it can steam and soften the crispy, flavorful outer bark.
- Less smoky flavor – Foil prevents smoke absorption while it is sealed. For very smoky pulled pork, some unwrapped time is ideal.
- Temperature regulation challenging – It’s hard to monitor and regulate doneness with foil-wrapped pork.
- Masks rub and sauce flavors – Foil steaming and basting can dilute or mask the flavors from dry rubs and bbq sauces.
The key drawbacks center around losing crispness, smokiness and the complex flavors added by dry rubs and sauces. Keeping the foil on the entire cook can create a less texturally and flavorfully appealing end result.
Best Practices for Foil-Wrapped Pulled Pork
To get the benefits of foil-wrapping without the potential downsides, here are some recommended tips:
- Apply dry rub – Make sure to add plenty of dry rub before wrapping so the flavors penetrate the meat.
- Smoke first – Smoke the pork for 1-2 hours unwrapped to absorb maximum smoke flavor before wrapping.
- Spritz the foil – Lightly spraying the foil with broth, cider or other liquid adds extra moisture.
- Wrap loosely – Wrapping loosely instead of tightly prevents steaming the crust completely soft.
- Finish unwrapped – Unwrap the pork for the last 30-60 mins to set the bark and sauce.
- Rest before pulling – Let pork rest wrapped for 15-30 mins before unwrapping to set juices.
Following these tips will give you moist, tender pulled pork with the ideal texture and flavor.
Step-By-Step Guide
Here is a simple step-by-step guide to wrapping pulled pork in foil in the oven:
- Prepare the meat – Trim excess fat, pat dry, and rub generously with dry seasoning. Allow to sit for 30 mins or up to overnight.
- Sear the pork – Optionally, you can sear all sides in a hot pan to caramelize the exterior.
- Place in roasting pan – Position pork in a roasting pan fat side up.
- Smoke for 1-2 hours – Smoke uncovered at 225-250°F to develop bark and absorb smoke flavor.
- Wrap in foil – Place pork in center of 2 large foil sheets. Wrap loosely so steam can escape.
- Return to oven – Put wrapped pork back in oven and continue cooking at 250°F until fork tender.
- Rest and unwrapped – Once done, let rest wrapped for 15-30 mins. Then unwrap and rest 15 more mins.
- Pull and serve – Use forks or bear claws to pull pork apart. Toss in bbq sauce, serve and enjoy!
The pork should be very moist and fall completely apart when pulled. Estimate 12-16 hours total cooking time, but always rely on temperature doneness over time.
Ideal Internal Temperatures
When using foil in the oven, you won’t be able to monitor temperature until unwrapping at the end. Here are the ideal internal temps to look for:
- 145°F – Safe temperature, but will be slightly pink and not very tender.
- 160°F – More traditional temp, tender but not fall off the bone.
- 195-205°F – Ideal for very tender, pull apart texture.
The collagen in pork shoulder breaks down around 195°F, turning the tough meat buttery soft. Cook to at least this temp for pulled pork.
Troubleshooting Foil-Wrapped Pork
Here are some common problems and how to avoid them when foil wrapping pork shoulder:
| Issue | Solution |
|---|---|
| Bark is soggy | Don’t wrap untilafter 1-2 hours unwrapped. Wrap loosely. |
| Pork is underdone | Cook to at least 195°F internal temp. |
| Pork is dry | Be sure foil seals tight. Add liquid before sealing. |
| Flavor is bland | Season well before wrapping. Finish unwrapped. |
Following the tips in this guide will help avoid any major foil-related problems and result in mouthwatering pulled pork every time.
Other Oven Pulled Pork Methods
While foil is a popular option, here are some other methods for cooking pulled pork in the oven:
- Unwrapped – Cook completely uncovered for maximum bark and smoke flavor.
- Higher heat – Cook at 300-325°F to reduce time but risk drying out.
- Brine – Soak in saltwater brine overnight before cooking for added moisture.
- Steam pan – Place pork in a pan with broth, cider or beer to braise.
- Slow cooker – Use a slow cooker on low for 8-12 hours for fall off the bone meat.
The cooking method can be tailored to your specific preferences for texture, flavor and convenience.
Frequently Asked Questions
Should I wrap pulled pork at any point?
Wrapping pulled pork at some point during oven cooking is recommended to help tenderize the meat and keep it moist. However, leaving it partially unwrapped allows for bark formation and smoke absorption.
How long does foil-wrapped pork take to cook?
Wrapped pork cooks around 30% faster than unwrapped. Estimate 1-1.5 hours per pound at 225-250°F after an initial 1-2 hour unwrapped smoking period. Pork should cook for a minimum 12-16 hours total.
Can I use another liquid besides water in the foil?
Yes, apple cider, beer, broth or other liquids can be added to the foil packet to further baste and flavor the pork as it cooks.
Should I wrap pork butt in parchment paper instead?
Parchment paper can work but does not seal as tightly as foil, so some moisture may escape. The pork also won’t baste in its juices as effectively as with foil.
Is it okay if some areas of the foil brown and burn?
It’s normal for some browning due to the pork’s sugars and juices. As long as the majority of the foil is intact, minor burning won’t negatively impact the pork.
Conclusion
Wrapping pulled pork in foil when oven roasting is an easy way to infuse moisture and speed up cooking time. For best results, smoke the meat first unwrapped, wrap loosely, and finish unwrapped to set the crust and flavors. With some trial and error, foil-wrapped oven pulled pork can be just as melt-in-your-mouth tender and delicious as low and slow barbecue. Just be sure to let it rest before digging into succulent, fall-apart oven-baked pulled pork.