Moist, tender, shreddable meat with deep smoke flavor all the way through.
By America's Test Kitchen | May 11, 2011
<< Back to Article: Make Indoor Pulled Pork with Bridget
It looks very appetising and I’m suregoing to try it. I really love the america’s test kitchen recipes. I even purchased a crockpot slow cooker recommended by the test kitchen. Love it. – Rita
Amazing…it’s a winner. I might even make this in the summer since it’s so much easier.
I also used exactly the same recipe with a pork loin that I put on a rotisserie, and it was great as well.
It’s realy great!
The degrees are in c or f?
Hi Edward, the temperatures in all our recipes are in Fahrenheit. Cheers!
Am trying to smoke pork in oven over wood chips soaked in apple juice. In reference to your comment about sealing meat in foil to retain moisture, should I do that? Will the smoke still be able to flavor the meat? Have never tried smoking meat before and don’t have a regular smoker so any suggestions would be greatly appreciated!
Hi Karen, I consulted with a test cook. He says, “No reason to soak chips in apple juice, for starters. And smoke won’t penetrate the foil, so don’t wrap it. Foil will also impede bark formation. If you don’t have a smoker, you might want to try 2 hours on the grill with smoke to start, then move to a low oven—275 to 300 degrees—to finish (when internal temperature registers 195 to 200 degrees). The rules are very different from the indoor pulled pork.”
i made this over the weekend, and it’s outstanding!!
Snow in May. The perfect day to give this recipe a try. Delicious. Well worth the time.
I don’t get it…after 3 hours the internal temp is already 200+. If you uncover and put it back in for 90 minutes it’s going to be WAY over 200 by the time it’s ‘done’.
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