How do I speed up my Pulled Pork so it finishes quicker?« Back to Questions List
Pulled pork always takes too long, I'm up at daybreak to get it done for Dinner, I need to get it done quicker!
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Pulled Pork will always take time, once it reaches 65C internal you can wrap it in brown paper, then in foil, that will increase the temperature next to the meat and push it through the stall quicker. |
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