Pulled pork is a classic dish that’s often made by slow-cooking pork shoulder or pork butt in the oven or a slow cooker for hours. While this long cooking time results in incredibly tender, fall-apart meat, sometimes you want to speed up the process a bit. Here are some tips for how to speed up pulled pork in the oven.
Get The Right Cut of Meat
Choosing the right cut of pork is an important first step. Pork shoulder (also called Boston butt) and pork butt are the most common cuts used for pulled pork. They have a good balance of fat and connective tissue that breaks down into succulent, pull-apart meat after hours of low and slow cooking.
Some alternatives for faster cooking include:
- Pork loin – Leaner than shoulder with less connective tissue. Cooks faster.
- Pork tenderloin – Very lean and tender. Can overcook quickly.
- Country-style pork ribs – More meaty than spare ribs. Need 2-3 hours of cooking.
Trim The Fat
Trimming excess fat from the pork can help it cook faster. Fat acts as an insulator that slows down cooking. Use a sharp knife to trim thick layers of fat from the surface and edges of the meat before seasoning and cooking.
Cut Into Smaller Pieces
Cutting the pork into 2-3 inch chunks before cooking exposes more surface area to heat, allowing the inside to cook faster. Just make sure the pieces aren’t too small or they might dry out.
Use A Meat Thermometer
A meat thermometer takes the guesswork out of determining when your pork is cooked through. Insert the thermometer into the thickest part of the meat, without hitting the bone or fat. Pull the pork from the oven when it reaches an internal temperature of 190-205°F for pull-apart tender meat.
Increase The Oven Temperature
| Cooking Method | Oven Temperature | Cooking Time |
|---|---|---|
| Slow cooker or oven at 250-300°F | 250-300°F | 8-12 hours |
| Standard oven method | 325°F | 4-5 hours |
| Faster oven method | 350-400°F | 2-3 hours |
Cooking the pork at a higher temperature reduces the cooking time. Just watch closely near the end to avoid drying out the meat. Brushing with sauce or wrapping in foil can help keep it moist.
Use A Meat Injector
Injecting a flavorful liquid brine deep into the meat with a meat injector can speed up cooking. The added moisture helps the pork cook faster from the inside out. Try injecting with apple juice, broth, barbecue sauce or a dry rub dissolved in water.
Cook On High In A Slow Cooker
While slow cookers traditionally use low heat to break down collagen over 8-12 hours, switching to high heat can cut the cooking time almost in half. Place pork in a slow cooker with 1 cup broth or other liquid per pound of meat. Cook 5-6 hours on high until fork tender.
Finish Under The Broiler
Cooking the pork under the broiler for the last 15-30 minutes crisps up and caramelizes the exterior of the meat while speeding up cooking. Keep a close eye to avoid burning.
Shred Right Away
Pulling or shredding the pork as soon as it finishes cooking allows steam to escape, stopping the cooking process. This prevents the meat from overcooking. Use two forks to shred into bite-size pieces before serving.
Let It Rest Before Serving
Allowing the pork to rest for 15-30 minutes after cooking gives the juices time to reabsorb back into the meat. Skipping this step results in drier pulled pork. Tent loosely with foil to keep warm.
Add Moisture Back When Serving
Mixing shredded pork with barbecue sauce, broth or other liquid when serving can make up for any moisture lost during faster cooking. Adding sauce also helps the flavor permeate the meat.
Conclusion
With the right cut of meat and a few simple tricks, you can reduce the cooking time for pulled pork in the oven without sacrificing moistness or flavor. While you may need to compromise on total cook time, these tips can help you speed up the process when needed without drying out the pork. A meat thermometer is key for monitoring doneness. And remember to let the pork rest before digging in to juicy, fork-tender pulled pork in a fraction of the usual time.