Looking at Kenji's Serious Eats articles for carnitas & pulled pork. Does anyone know reasons why cooking in chunks vs cooking whole benefits one vs the other? I understand differences in flavor profile & can make adjustments. I'm just curious about the potential of making pulled pork using the cooking method from carnitas (more crispy bits, easier shredding).
https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe
by Just_Because_1524
1 Comment
cooking in chunks will take less time. because you cover the dish as well, the pork doesn’t really brown – but that’s what the broiler method is for when serving. though it’s not quite the same as the “bark” Kenji is trying to develop with the oven pulled pork method.
personally for pulled pork i would never use the oven. smoking on a weber kettle gets the job done and with way more flavor than you could ever get in the oven.