If you have a convection oven, you can speed things along by turning on the fan. Or you can braise instead of roasting which eliminates the whole problem. For pulled pork, your final temperature should be 190F. You can, of course, test with a fork but a $15 thermometer will save you a lot of hassle and teach you a great deal in the process. Thanks!
One may also ask,How to make over cooked pork taste better?
Sauces add moisture, which gives your pork the appearance of juiciness, while heating the sauce and then adding the pork helps prevent driving off what little moisture remains in the pork flesh. BBQ sauce works well for overcooked ribs, while acidic sauces such as bottled marinades are good for herb-crusted pork roast.
Likewise, people ask,How to make a dry pork chop moist?
Place a wide skillet over medium-high heat and add some sauce. Once the sauce just begins to bubble, add the pork and toss. Sauces add moisture, which gives your pork the appearance of juiciness, while heating the sauce and then adding the pork helps prevent driving off what little moisture remains in the pork flesh.
Then,What to do when pulled pork comes out dry?
If you over braise it will come out dry. salt your juices/sauce to taste then rest overnight. If you have a whole lot of juices: Place drippings in the widest pan you have and heat on top of stove until the vollume of liquid is reduced to the amount needed to submerge the pork.
What is the drying method in food preservation?
Drying or “dehydrating” food is a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow. By using the right combination of warmth, low humidity and air current, you can safely dry foods.