How To Get Bark On Pulled Pork In Oven? Experts Explain

Are you a fan of pulled pork with a crispy, flavorful bark? Do you want to know how to achieve that perfect bark in your oven?

Look no further! In this article, we’ll guide you through the steps to create a delicious bark on your pulled pork, using a classic barbecue rub and some simple techniques.

Whether you’re a seasoned pitmaster or a beginner cook, our tips and tricks will help you achieve that mouth-watering bark on your pulled pork every time.

So, let’s get started!

How To Get Bark On Pulled Pork In Oven?

Step 1: Prepare the Pork Butt

To start, you’ll need a pork butt or shoulder. In a small bowl, mix together the salt, sugar, paprika, pepper flakes, cumin, and black pepper to create a classic barbecue rub. Rub the pork butt all over with the spice mixture, making sure it’s completely coated on all sides. If you have time, wrap the pork tightly in plastic wrap and refrigerate overnight to let the flavors mingle.

Step 2: Roast the Pork Butt

Preheat your oven to 250°F (121°C) and place a wire rack in a roasting pan. Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt.

Step 3: Rest and Shred the Pork Butt

Remove the roast from the oven and let it rest for 15 minutes. If you’re craving super-moist meat for pulled pork, tightly wrap the pork butt in a couple of layers of heavy-duty aluminum foil and let it rest for 30 to 45 minutes to soften the exterior. Shred the roast pork butt with a couple of forks, making sure to evenly mix the crisp, dry edges with the insanely moist, tender pork within.

Step 4: Add Some Flavor

To impart some flavor and sauciness to your pulled pork, douse it with some barbecue sauce. However, never reheat or store with sauce applied as the acid will destroy the texture of pulled pork.

Step 5: Reheat and Serve

To reheat your pulled pork, sprinkle it with a bit of water with your hand (don’t overdo it). Cover tightly with foil and place it in the oven at 250°-300° until hot. The time varies by how you shredded it and the amount on the tray. Usually, it takes about 45 minutes or so in the oven. You can then turn down the oven (keep it covered) or transfer it to a crockpot on low to keep warm.

Understanding The Importance Of Bark In Pulled Pork

When it comes to pulled pork, the bark is a crucial element in achieving the perfect flavor and texture. Bark is the crispy, dark layer of seasonings and flavor that builds on the outer layer of your slow-smoked pork. It is formed through a combination of the Maillard reaction and polymerization, which occur when the surface of the meat is exposed to heat and oxygen. The result is a hard layer on the surface of the meat called the pellicle, which is then topped with a spice rub to form the bark.

The bark provides a critical flavor and texture contrast to the soft, juicy interior of the meat. It generally has a sharp and concentrated flavor that maximizes the herbs and spices of the dry rub and locks in the smoky flavor that is the signature of barbecue. This contrast of flavors and textures provides a more balanced and enjoyable bite.

To achieve a good bark on your pulled pork, it’s important to use a dry rub containing salt and sugar, which will help to create a crust on the meat. The addition of smoke from a low-heat wood-burning fire will also help to enhance the flavors and create a darker color for the bark. Additionally, it’s important to be patient during the cooking process, as slow cooking at a low temperature is key to achieving the perfect bark.

Choosing The Right Cut Of Pork For Bark

When it comes to getting the perfect bark on your pulled pork, choosing the right cut of pork is crucial. The best cut of pork for bark is the pork shoulder or butt. This cut of meat contains a good amount of fat, which is essential for creating a flavorful and juicy pulled pork. The fat also helps to create a nice crust on the outside of the meat, which is what we call “bark.”

When selecting your pork shoulder or butt, look for one that is well-marbled with fat. This will ensure that your pulled pork is moist and tender, and that it has a good amount of bark on the outside. You can also trim off any excess fat to create more surface area for the rub to adhere to, which will help to create even more bark.

It’s important to note that there are different cuts of pork shoulder, including the full primal shoulder, the subprimal Boston butt (the blade cut), and picnic (the lower shoulder cut). For the best results, choose the Boston butt or blade cut. This cut has less connective tissue and a slightly more neutral flavor than the sweeter, hammier picnic.

Preparing The Rub For Your Pulled Pork

Before roasting your pork butt, you’ll need to prepare a delicious rub to give it that perfect bark. To create the rub, you’ll need to mix together some salt, sugar, paprika, pepper flakes, cumin, and black pepper in a small bowl. Make sure to mix the ingredients well until they are fully combined.

Once you have your rub ready, it’s time to apply it to the pork butt. Rub the mixture all over the pork butt, ensuring that it is completely coated on all sides. For best results, wrap the pork tightly in plastic wrap and refrigerate overnight to let the flavors meld together.

When you’re ready to roast the pork butt, preheat your oven to 250°F (121°C) and place a wire rack in a roasting pan. Place your pork butt, fatty side up, on the rack and roast it uncovered until the internal temperature reaches 190 to 195°F (88 to 91°C). This can take anywhere from 4 to 10 hours depending on the size of your pork butt and your oven.

Once the pork butt is fully roasted, remove it from the oven and let it rest for 15 minutes before shredding it with a couple of forks. To add some extra flavor and moisture to your pulled pork, you can douse it with some barbecue sauce. However, be sure not to reheat or store with sauce applied as the acid will destroy the texture of pulled pork.

To reheat your pulled pork, sprinkle it with a bit of water with your hand (don’t overdo it). Cover tightly with foil and place it in the oven at 250°-300° until hot. The amount of time needed varies by how you shredded it and the amount on the tray. Usually, it takes about 45 minutes or so in the oven. You can then turn down the oven (keep it covered) or transfer it to a crockpot on low to keep warm.

Applying The Rub To Your Pork For Maximum Flavor

When it comes to getting that delicious bark on your pulled pork, the rub you use is crucial. To make sure you get the maximum flavor out of your pork, it’s important to apply the rub correctly.

Start by mixing together the brown sugar, smoked paprika, coarse salt, chili powder, onion powder, garlic powder, black pepper, mustard powder, cumin, and cayenne pepper in a small bowl. Make sure to mix everything together thoroughly so that all the flavors are evenly distributed.

Next, pat your pork butt dry with paper towels and apply a light coat of liquid smoke. This will help to infuse the meat with that classic smoky flavor. Then, generously apply the rub to the pork butt, making sure to coat it on all sides. Don’t be afraid to really massage the rub into the meat to ensure maximum flavor penetration.

If you have time, wrap the pork tightly in plastic wrap and refrigerate it overnight. This will allow the flavors to really meld together and create an even more delicious end result.

When you’re ready to cook your pulled pork, follow the steps outlined above for roasting and shredding. Once your pork is shredded and ready to go, sprinkle it with some extra rub for an added burst of flavor.

With these tips for applying the rub to your pork, you’ll be well on your way to achieving that perfect bark and creating mouth-watering pulled pork that’s sure to impress.

Techniques For Getting The Perfect Bark In The Oven

Getting the perfect bark on your pulled pork can be a bit tricky, especially when cooking in an oven. However, with some simple techniques, you can achieve that delicious crust that adds so much flavor to your meat.

1. Use a Dry Rub

A dry rub is crucial for creating a good bark on your pulled pork. It helps to form a crust on the surface of the meat and adds flavor. You can use a classic barbecue rub or create your own with herbs and spices of your choice.

2. Cook at Low Temperature

Cooking at low temperature is essential for creating a good bark on your pulled pork. Set your oven to 250°F (121°C) and roast the pork uncovered until it reaches an internal temperature of 190 to 195°F (88 to 91°C). This slow cooking process allows the meat to develop a crust while retaining its moisture.

3. Use a Wire Rack

Placing the pork butt on a wire rack in a roasting pan allows for air circulation around the meat and prevents it from sitting in its own juices. This helps to dry out the surface of the meat and promote the formation of a crust.

4. Avoid Using Foil

While wrapping the pork butt in foil can help to retain moisture, it can also prevent the formation of a good bark. If you’re looking for a crispy crust, avoid using foil during the cooking process.

5. Let it Rest

After removing the roast from the oven, let it rest for at least 15 minutes before shredding it. This allows the juices to redistribute throughout the meat and helps to keep it moist.

Monitoring Temperature And Cooking Time For Optimal Results

To achieve the perfect bark on your pulled pork, it’s important to monitor the temperature and cooking time. A meat thermometer is an essential tool for this process. Insert the thermometer into the thickest part of the pork butt, making sure it doesn’t touch any bone.

As an estimate, you should cook the pork butt for about 1.5 to 2 hours per pound based on the trimmed weight of an individual roast. However, this is only an estimate and may take more or less time depending on various factors such as the thickness of the pork butt, the amount of connective tissue that needs to be converted to gelatin, and the temperature of your oven.

When cooking, you’ll want to check the pork butt after about 4 hours. At this point, you can start basting it with a vinegar-based sauce once per hour until it’s done. Use your meat thermometer to check the internal temperature of the pork butt periodically. Once it reaches 190 to 195°F (88 to 91°C), remove it from the oven and let it rest for at least 15 minutes before shredding.

It’s important to note that some ovens automatically turn off after 12 hours. To avoid any mishaps, note the time you put the pork butt in the oven and set an alarm to alert you 12 hours later so you can check and make sure your oven is still on. If you’re cooking a large shoulder, it could easily take 13-16 hours to cook with this pulled pork recipe.

After removing from the oven, let the pork butt rest for about 2 hours before shredding. Keep the thermometer in the meat so you can monitor the temperature during this time. If the bottom of the pan is dry or crusted with dried spices, cover it with foil to retain internal moisture of the meat during the resting period.

By monitoring temperature and cooking time, you can achieve a perfectly cooked pork butt with a deliciously seasoned crispy crust that will have everyone asking for seconds.