How Long To Cook Pulled Pork to Perfection in a Convection Oven

Pulled pork is a classic barbecue dish that’s loved by many When cooked right, it results in succulent, fall-apart tender pork that makes amazing sandwiches While traditionally cooked low and slow on a smoker or grill, you can also use a convection oven to make delicious pulled pork right at home. But how long should you cook pulled pork in a convection oven? Let’s dive in and find out!

What is a Convection Oven and How Does it Work?

A convection oven has a built-in fan that circulates hot air around the food as it cooks. This allows heat to surround the food more evenly and prevents cold or hot spots. Convection ovens cook food faster and more evenly than regular ovens. The constant movement of hot air also helps remove moisture resulting in crispy exteriors.

When using convection mode, you can lower the temperature by 25°F compared to recipes for regular ovens. Cooking times are also reduced by about 25% since the circulating air cooks the food more quickly. Convection ovens are great for roasting meats and baking dishes that benefit from a crispy exterior.

How Long Does it Take to Cook Pulled Pork in a Convection Oven?

Cooking time will vary based on the size and thickness of your pork shoulder, as well as whether it’s bone-in or boneless. Here are some general guidelines:

• Boneless pork shoulder (4-5 lbs): Cook at 300°F for 2-2.5 hours
• Bone-in pork shoulder (5-7 lbs): Cook at 300°F for 3-4 hours
• Larger/thicker pork shoulder (7-10 lbs): Cook at 300°F for 4-6 hours

The best way to determine doneness is by using a meat thermometer. You’ll want the internal temperature to reach 195-205°F before removing from the oven. At this temp, the collagen will have broken down enough for the pork to easily pull apart.

Always allow the pork to rest for at least 30 minutes before shredding. This allows the juices to redistribute for moister, more flavorful pulled pork.

Tips for Cooking Pulled Pork in a Convection Oven

Here are some tips to ensure moist, flavorful pulled pork when cooking in a convection oven:

• Choose the right cut: Look for a bone-in or boneless pork shoulder, also called a Boston butt or pork butt. Avoid leaner cuts like loin or tenderloin.

• Trim the fat: Leave about 1/4 inch of fat intact to baste the meat as it cooks. Trim off any excess.

• Season generously: Rub the pork all over with a dry spice rub. Let it sit for 30 mins – 1 hour before cooking.

• Sear the meat: Browning the exterior adds flavor. Heat oil in a skillet and brown all sides before roasting.

• Use a meat thermometer: Cook to an internal temp of 195-205°F for easily shreddable meat.

• Let it rest: Never shred pork straight from the oven. Let it rest 30-60 mins for redistribution of juices.

• Keep it moist: Baste with pan juices or apple cider. Add liquid to the roasting pan. Spritz with broth if needed.

• Finish with sauce: Mix shredded pork with warmed barbecue sauce before serving. Add pan juices for extra moisture.

Step-by-Step Guide to Cooking Pulled Pork in a Convection Oven

Follow these simple steps for foolproof pulled pork:

1. Choose a pork shoulder: Pick a 5-7 lb bone-in or boneless shoulder. Leave excess fat intact.

2. Trim and season: Trim any hardened fat. Rub all over with a dry spice rub. Refrigerate for 30 mins – 1 hour.

3. Sear the meat: Heat oil in a skillet. Brown pork shoulder for 2-3 minutes per side to develop flavor.

4. Add to roasting pan: Place seared pork in a roasting pan. Add 1 cup of liquid – apple juice, broth, beer etc.

5. Cook in convection oven: Roast at 300°F in convection mode for estimated cook time based on size. Use a meat thermometer.

6. Check temperature: Start checking temp after 2 hours. Cook until it reaches 195-205°F for easily shreddable meat.

7. Remove and rest: Carefully remove pork from oven. Tent loosely with foil and let rest for 30-60 minutes.

8. Shred the pork: Using 2 forks, shred into bite-size pieces. Mix with barbecue sauce as needed.

9. Serve and enjoy! Pile high on buns, enjoy in tacos, bowls and more!

By following these simple steps, you’ll get moist, flavorful pulled pork from your convection oven every time. Be sure to allow plenty of time for the low, slow cooking process to work its magic.

Common Pulled Pork Mistakes to Avoid

It’s easy to make mistakes that result in dry, tough pulled pork. Here are some common errors to avoid:

• Cooking at too high of a temperature – Stick to 300°F or less.

• Not using a meat thermometer – You need one to determine perfect doneness.

• Removing pork before it reaches 195-205°F – Required for easily shreddable meat.

• Shredding before letting it rest – Juices need time to redistribute after cooking.

• Using lean cuts like loin or tenderloin – Choose fattier shoulder for moisture.

• Letting pork sit in liquid while cooking – Drain fat periodically to prevent greasiness.

• Skipping sear step – Browning adds tons of flavor.

• Not keeping pork moist – Baste and add liquid to prevent drying out.

• Over-shredding – Shred into bite-size pieces, but don’t pulverize pork.

Serving and Storing Leftover Pulled Pork

Pulled pork makes amazing sandwiches, tacos, nachos, pizza, casseroles, stuffed peppers, and more! For sandwiches, pile cooked pork high on buns and add desired toppings.

Leftovers will keep refrigerated for 4-5 days. Reheat gently in the microwave with a splash of water or broth to restore moisture. You can also freeze pulled pork for 2-3 months. Thaw in the fridge before reheating.

The juicy, smoky flavor of pulled pork cooked low and slow in a convection oven can’t be beat. With the right cut, proper seasoning, and ideal finishing temp, you’ll get tender pork that pulls apart easily. Avoid common mistakes and your convection oven will turn out amazing pulled pork every time. Get ready for your new favorite barbecue meal!