The Perfect Pulled Pork: How Long to Cook It in a Convection Oven

Pulled pork is a classic barbecue dish that’s popular across the United States. When slowly cooked, the pork shoulder breaks down into tender, pull-apart meat that soaks up the flavor of your favorite barbecue sauce. While pulled pork is traditionally smoked over low heat for up to 18 hours, you can also make delicious pulled pork in a convection oven in a fraction of the time.

If you’re wondering how long to cook pulled pork in a convection oven you’ve come to the right place! In this article we’ll cover everything you need to know. including

• What is pulled pork and how is it made?
• What is a convection oven and how does it work?
• How long does it take to cook pulled pork in a convection oven?
• Tips and tricks for juicy, flavorful pulled pork
• Step-by-step instructions and convection oven pulled pork recipe

What Is Pulled Pork?

Pulled pork is made by slowly cooking pork shoulder (also called Boston butt or pork butt) until the collagen breaks down and the meat can be easily pulled apart or “pulled” into shreds. The pork is seasoned with a dry rub, then cooked “low and slow” until tender.

Traditional pulled pork is smoked or slow roasted for 8-12 hours at around 225-250°F. The slow cooking time allows the tough connective tissues in the pork to melt into the meat, making it succulent and juicy. Smoking infuses delicious smoky flavor.

Once cooked, the pork is “pulled” or shredded by hand into long, tender strands It’s lightly sauced or served dry so the pork flavor shines through Pickled onions, slaw, buns, and barbecue sauce transform pulled pork into amazing sandwiches.

What Is a Convection Oven and How Does It Work?

A convection oven has a built-in fan that circulates hot air around the oven cavity. The constant flow of hot air cooks food faster and more evenly than a standard oven. Heat reaches all sides of the food at the same time, preventing cold or hot spots.

Convection ovens can be gas or electric. They have settings for regular baking as well as a convection mode that utilizes the fan. Models vary, but many have convection bake, roast, and broil settings.

The circulating hot air makes convection ovens up to 25% faster than conventional ovens. Meat roasts cook more quickly since heat penetrates from all sides, not just the bottom. The fan also prevents burned spots.

How Long to Cook Pulled Pork in a Convection Oven

Cooking pulled pork in a convection oven significantly reduces cooking time. Pork shoulder takes 4-6 hours versus 8-12 hours for traditional smoking or roasting. The convection fan allows the pork to cook faster at a higher temperature without drying out.

For best results, follow these convection oven pulled pork guidelines:

• Cook at 275-300°F on convection roast setting
• Allow 1-1.5 hours per pound
• Use a 6-8 pound boneless pork shoulder
• Cook for a total of 6-8 hours until fork tender
• Let rest 30 minutes then shred and serve

The relatively high heat helps render fat and build bark or crust on the outside. Convection roasting ensures even cooking so the pork stays moist and juicy.

Tips for Juicy, Flavorful Pulled Pork

Follow these tips for mouthwatering conveyed oven pulled pork:

• Trim excess fat for better bark formation. Leave a 1/4 inch layer.
• Score the fat cap in a crosshatch pattern to help heat penetrate.
• Season generously with a dry rub. Favorites include brown sugar, chili powder, paprika, garlic powder, onion powder, cumin, and pepper.
• Use a meat thermometer to ensure doneness – pull at 200-205°F.
• Let pork rest 30 minutes before pulling to allow juices to absorb.
• Pull pork by hand for tender, shredded strands. Use bear claws to speed up shredding.
• Lightly sauce just before serving to keep pork moist but flavorful.

Following these best practices results in incredibly juicy, fall-apart pulled pork with delicious crispy bark full of spice flavor.

Step-by-Step Instructions for Convection Oven Pulled Pork

Now let’s walk through cooking pulled pork start to finish in a convection oven using a simple dry rub recipe.

Ingredients:

• 1 (6-8 lb) boneless pork shoulder/butt
• 1⁄4 cup brown sugar
• 2 tablespoons chili powder
• 2 teaspoons each onion powder, garlic powder, smoked paprika, salt
• 1 teaspoon pepper
• Barbecue sauce (for serving)

Directions:

1. Trim excess fat from pork, leaving 1⁄4 inch.
2. Score fat cap by cutting 1 inch crosshatch pattern. Season all over with dry rub ingredients.
3. Place pork fat side up on a rack set inside a roasting pan.
4. Cook at 275°F on convection roast, allowing 1-1.5 hours per pound. For a 6 lb pork shoulder, cook approximately 6-9 hours.
5. Check temperature after 5 hours. Continue cooking until internal temp reaches 200-205°F.
6. Remove pork from oven, tent with foil, and let rest 30 minutes.
7. Using bear claws or forks, pull pork into shreds.
8. Lightly toss with barbecue sauce before serving.

And that’s it! With this simple convection oven method, you’ll have juicy, flavorful pulled pork sandwiches ready in about a third of the traditional cooking time. Adjust time as needed based on pork size.

Let the pork rest sufficiently after cooking – this allows juices to reabsorb for moist, succulent meat. Be sure to save the accumulated pan juices for serving with the shredded pork or making into a delicious barbecue sauce.

Experiment with your own dry rubs and barbecue sauces. Serve the pulled pork on buns with coleslaw and pickles or enjoy it on its own for a weeknight dinner. Leftovers also make amazing tacos, nachos, omelets, or hash.

So forget standing outside tending a smoker all day! With this easy convection oven method, you can enjoy incredible pulled pork any time.