Faster Roast Pork? Botched timing and need HELP!
I'm supposed to be doing a sort of pulled pork thing for a tasting this afternoon. I thought the event started 2 hours later than it does and now I've started the pork too late for a true pulled pork.
Yes, I should have started last night or done it yesterday and I KNOW that it isn't going to be the product that I want it to be. I just need help getting it to the edible and hopefully palatable stage.
It's a bone-in picnic roast 6 pounds. I browned on all sides in my dutch oven and poured the sauce that I'm supposed to be demo-ing over with a little water and threw in the oven at 325. I only have 3 more hours to get this thing edible (it's been in for 1/2 hour now). How high of a temp can I go? Can I cut it into pieces to make it cook quicker? Should I add more liquid (there's only about 2.5 cups in with it)? Rushing through a roast is definitely not my area of expertise. Anyone got some ideas?
No pressure cooker?
You could go a little higher on the temp and a little more moisture and keep it moist, so it's more of a braise. The moisture will conduct the heat faster than a dry roast and will help it cook faster.
If your dutch oven isn't covered, cover it now, first with foil and then the lid.
I did think of the pressure cooker but (hey - I see a theme here) too late. I only have a pressure canner and it's aluminum. I've already added an acidic sauce so I think your second suggestion is the way to go.
I just checked on it and it's doing better than I anticipated - I'll add a little more liquid and bring up the temp to 350 and cover it more tightly (just had the lid on before). Thanks for your input!