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Pulled pork is one of those dishes which gets people really excited and I totally understand why. It’s sweet, salty, and tender, and there are many ways to serve it. It also doesn’t take long to make enough for two people or for a big group.
I’m going to show you how to make pulled pork in a steam oven using a simple Southern spice rub today.
There may not be the traditional wood-smoked notes of “real” barbecue pulled pork in this, but the good news is that it takes a lot less time and effort than barbecue. If you like slow cooker pulled pork, you’ll love this even more because it’s made in a way that’s similar but takes only half as long to cook. Plus, it has a better crust than any slow cooker version I’ve tried.
It will only take a few minutes to make this dish. Then, leave it in the oven until dinnertime. When that time comes, everyone will be rushing to the table.
Pulled pork is a classic barbecue dish that’s loved for its melt-in-your-mouth tenderness. While pulled pork is traditionally cooked low and slow in a smoker or regular oven, halogen ovens offer a quicker and more convenient way to make delicious pulled pork at home.
In this article, I’ll provide a step-by-step guide on how to cook juicy, fork-tender pulled pork in a halogen oven. You’ll learn how to choose the right cut of pork, prep it, season it, and adjust cook times for perfect results. Let’s get started!
Benefits of Using a Halogen Oven
Halogen ovens have emerged as a popular small appliance due to their versatility Here are some of the advantages of using a halogen oven for pulled pork
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Speeds up cooking – Halogen ovens can reduce traditional cook times by over 50%. Pulled pork can be ready in 4-6 hours instead of 8-12.
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Consistent results – The enclosed heating elements promote even cooking without cold or hot spots.
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Seals in moisture – Food cooks in its own juices so meats stay tender and moist.
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Easy monitoring – The glass bowl makes it easy to check on food progress
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Simple cleanup – Food juices collect in the bottom of the bowl for no-fuss cleanup.
For fast weeknight meals or feeding a crowd, halogen ovens are perfect for pulled pork.
Choosing the Right Cut of Pork
The cut of pork you choose is important, as it affects texture and flavor. For pulled pork, opt for a well-marbled pork shoulder, also called a Boston butt or pork butt. This affordable cut has more fat and connective tissue to keep the meat tender and moist during long cooking. Avoid leaner cuts like pork tenderloin, as they can dry out.
For a 5-7 lb halogen oven pulled pork recipe, choose a 3-5 lb boneless pork shoulder. Larger cuts may overwhelm the small oven. You can also use bone-in, but allow extra time.
Prepping the Pork Shoulder
Proper prep is key for ideal results. Follow these steps:
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Trim excess fat – Trim off any overhanging pieces of fat, leaving about 1/4 inch. This prevents greasiness.
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Pierce the skin – Use a fork to poke holes all over the skin. This allows seasoning and smoke to penetrate.
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Apply dry rub – Coat all sides with a flavorful dry rub. Let rest 30 minutes for rub to adhere.
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Refrigerate overnight – For maximum flavor infusion, chill seasoned pork in the fridge overnight.
With the right prep, you’ll end up with ultra flavorful, melt-in-your mouth pulled pork.
Dry Rub Seasoning Suggestions
A flavorful dry rub adds delicious seasoned crust to pulled pork. Here are some tasty dry rub ideas:
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Barbecue style – Brown sugar, chili powder, paprika, garlic, onion, cumin, pepper.
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Spicy – Cayenne, ancho chile, cumin, oregano, garlic powder, salt.
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Kansas City style – Brown sugar, smoked paprika, chili powder, mustard, cayenne.
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Memphis style – Molasses, chili powder, cumin, mustard, brown sugar.
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Carolina style – Brown sugar, smoked paprika, garlic, red pepper flakes.
Tailor the level of sweetness, saltiness, and spice to your preferences. Apply the dry rub generously to maximize flavor.
How to Cook Pulled Pork in a Halogen Oven
Cooking low and slow is key for tender shredded pork. Follow these steps:
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Preheat oven to 300°F. This low temp gently breaks down the pork over time.
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Add pork to glass oven bowl. Pour 1 cup water or broth in bottom to prevent drying.
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Cover pork tightly with foil to seal in steam and moisture.
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Cook approximately 1 hour per pound, until fork tender. For a 4 lb pork shoulder, cook about 4 hours.
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Rest pork 15 minutes before shredding to allow juices to redistribute.
The enclosed halogen oven traps moisture and heat for gorgeously tender pulled pork in hours instead of all day.
Checking Doneness
With pulled pork, visual cues and feel indicate doneness more than temperature. Check for:
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Meat pulling away from the bone (if bone-in)
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Very tender texture when pierced with a fork
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Shreddable, with meat separating easily
An instant read thermometer inserted into thickest part should read 200°F+. If under, cover and continue cooking until fork tender.
Pulling the Pork
Once rested, use forks or bear claws to start shredding and pulling the pork apart. Discard any bones or excess fat.
Shredded pork can be served immediately, used for sandwiches, tacos and bowls, or refrigerated for meal prep.
Drippings in the oven bowl make an incredible sauce. Skim fat, then mix in barbecue sauce, vinegar, mustard and seasonings.
Serving Suggestions
Pulled pork is delicious in:
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Sandwiches – Pile pork onto buns with pickles and coleslaw.
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Tacos – Stuff pork into tortillas with salsa and avocado.
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Baked potatoes – Top baked potatoes with shredded pork and cheese.
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Eggs – Scramble eggs with juicy pulled pork for a hearty breakfast.
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Pizza – Top homemade or frozen pizza with savory shredded pork.
Get creative with leftovers too! Pulled pork makes amazing quesadillas, omelets, pasta sauce and more.
Tips for Perfect Results
Follow these tips for irresistibly juicy, flavorful pulled pork from your halogen oven:
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Use indirect heat by placing pork away from heating elements.
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Add liquid like broth to prevent drying out. Replenish if needed.
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Keep oven tightly sealed so steam locks in moisture.
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Use a meat thermometer for accuracy – pork must reach 200°F.
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Let pork rest before pulling so juices redistribute evenly.
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Pull pork by hand for better texture than cutting with knives.
With minimal effort, you can enjoy succulent pulled pork with maximum flavor. Halogen ovens make it fast and easy to fix this crowd-pleasing barbecue staple.
Easy Halogen Oven Pulled Pork Recipe
Ready to whip up delicious pulled pork in your halogen oven? Try this simple recipe:
Ingredients:
- 3-5 lb boneless pork shoulder
- 1⁄4 cup barbecue dry rub
- 1 cup chicken broth
- BBQ sauce, to taste
Instructions:
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Pat pork dry and trim excess fat. Poke skin with a fork.
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Generously apply dry rub all over pork. Refrigerate overnight.
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Add 1 cup broth to bottom of halogen oven dish. Place seasoned pork inside.
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Cook covered at 300°F for 1 hour per pound, until fork tender.
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Remove pork, rest 15 minutes, then shred with forks.
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Mix in BBQ sauce to taste. Serve on buns or tacos.
Get ready to enjoy quintessential pulled pork with minimal time and effort using this easy halogen oven method. Dinnertime bliss!
How long should I cook pulled pork in my steam oven?
There you go. I told you that steam oven pulled pork takes about half as long as slow cooker pulled pork. I cook the meat in my slow cooker for up to eight hours, but only four hours at most in my steam oven. That’s not really fast, but you don’t have to plan it out for a whole day like you would for slow cooker pulled pork. This can be made after lunch and still have dinner ready for the kids at a time that works for us (very important!).
Exactly how long you should cook the meat for will depend on a couple of things. First, it’s about the meat itself. Some will naturally be easier to tenderize and cook down until they are soft enough to shred. It depends on what kind of animal the meat came from.
When you use the combination steam setting, the amount of humidity (steam) and dry heat in your oven can also change the time it takes to cook. Food cooks faster with steam than with dry heat, which is great for getting things done faster. But if you use too much steam or cook for too long, meats that are slowly cooked will turn out stringy and dry instead of soft and melting.
But if you don’t give it enough time, the meat won’t shred easily. If you give it too much time, it will shred into small, chewy pieces instead of big, soft ones. There is a good chance that the sweet spot will last for at least 30 minutes, so you don’t have to catch it in the exact five-minute window to make pulled pork that tastes great. If you stick a fork into the meat and it comes out easily in soft, moist pieces, you’re good to go. In my steam oven, for the quantity of meat below, this takes anywhere from three to four hours. It could be different for you, but it probably won’t be more than 30 minutes before or after that.
August 7, 2018: I added that some readers told me that their meat came out a little stringy and dry after I first posted this. I want to stress that it IS possible to overcook slow-cooked meat when you use steam, so check the meat for doneness after three hours. I have now retested the recipe and lowered the temperature and humidity from 2050 to 2030 and from 20140C to 20120C, as I originally suggested. The times are pretty much the same, but it’s easier to get it right now that the temperature and humidity are lower. The updated details have been edited into the recipe below.
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Seasonings for pulled pork
I don’t think I’m an expert or purist when it comes to traditional American barbecue, but I have been on a pilgrimage to some of the best barbecue joints in North Carolina (and one in Dallas that stands out only because of the sky-high taxi fare we paid to get there from a hotel miles away).
My husband is a barbecue fiend, you see. It’s okay for me to go along for the ride. If there’s one thing I’ve learned, it’s that the “right” way to cook barbecue is as subjective as the “right” way to make a pizza. There are strong opinions on how to season meat (salt, spices, wet or dry rubs), smoke it (what kind of wood to use?), dress it after cooking (if so, what to use), and serve it. It’s a delicious minefield.
Thankfully, at home, no one’s judging how we do it. Before I cook, I use a strong dry rub that gives the meat great flavor and a beautiful, browned crust on the outside.
Sometimes we dress our pulled pork with a vinegar sauce. It’s easy to make and pretty great if you’re keen to give it a try. Only dress the meat you’re eating that day, though, because the vinegar will alter the texture of any leftovers, making the meat mushy.
Gordon Ramsay’s Ultimate Pulled Pork
How do you cook a pork roast in a halogen oven?
Seal the foil around the joint and place it on the low rack of your halogen oven. Cook the pork roast for one hour at 175°C –180°C. After an hour, open the foil and spoon out some of the juices that have gathered. Turn the joint over, re-seal the foil, and cook for another hour and 10 minutes on the same temperature.
How to choose the right cut of pork for halogen oven?
When it comes to choosing the right cut of pork for your halogen oven, it’s important to consider the amount of fat content in the meat. As mentioned earlier, pork shoulder is one of the easiest cuts of meat to cook, as it contains a good amount of fat which helps keep the meat moist during cooking.
Can you cook pulled pork in an oven?
Yes, you can cook pulled pork in an oven. The oven roasted pork shoulder is cooked low and slow and makes the perfect BBQ pork for sandwiches, potlucks, and great leftovers! No smoker or grill is needed for the easiest pulled pork.
Does oven pulled pork need a lid?
Our oven pulled pork needs to cook in an oven-proof large cooking pan with a lid or a Dutch oven. The lid is important because we’ll be using a liquid to achieve a lot of our flavor profile and juiciness. All the magic will happen in this same vessel: the stovetop searing of the meat, and then the roasting in the oven.