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!
Posted by
Asked on 21/06/2017 2:39 pm

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.
But if you are really short on time the best thing is to cook it the day before you want to serve it and re-heat for service…this is what caterers do!

Posted by Chris Girvan-Brown
Answered On 21/06/2017 2:47 pm