How to Get Delicious Bark on Pulled Pork Roasted in the Oven

Bark is the hallmark of great pulled pork. It provides texture contrast to the succulent, tender meat and packs a flavor punch from the seasoned rub caramelized onto the meat’s surface. Typically, bark develops when pulled pork is slowly smoked low and slow over several hours. But you can also get bark when roasting pulled pork in the oven. With a few simple techniques, your oven-roasted pork butt will develop crispy, seasoned bark just as good as traditional smoked pulled pork.

What is Bark and Why Does it Matter?

Bark refers to the darkened crispy, crusty layer that forms on the exterior of smoked meats like brisket, ribs and pulled pork shoulder. When meat is cooked low and slow, the seasoning and sugars in the rub caramelize onto the meat surface. The meat dries out a bit, while the seasoning gets concentrated and develops complex, robust flavor.

This bark plays a few important roles:

• Texture contrast – The crispy bark provides textural contrast to the ultra-tender and moist interior meat. This contrast makes the meat experience more interesting and enjoyable.

• Flavor boost – The concentrated and caramelized rub on the bark really amps up the savory sweet, and spicy flavors of the meat. Every bite packed with bark delivers a burst of seasoning.

• Moisture lock – The slightly dried, firmed up bark helps lock in the moisture and prevents the loss of too much juice from the succulent interior meat.

Challenges of Getting Bark in the Oven

Smokers and grillers rely on hours of continuous exposure to smoke and moderate heat to slowly develop that coveted bark. This prolonged drying concentrates the rub and crisps up the meat surface.

Ovens can struggle to produce the same level of bark for a few reasons:

• Lower temperature – Ovens rarely get above 300-325°F. Smokers and grills run significantly hotter for much of the cook.

• Less drying – Ovens are enclosed, so there is less airflow. Less moisture gets wicked away from the surface.

• Steam issues – Any liquid in a covered oven pan will create steam that keeps the surface moist.

• Lack of smoke – Smoke contains compounds that help dry and discolor the meat exterior.

But just because your pulled pork is oven-roasted doesn’t mean you have to settle for no bark. There are strategies you can use to get flavorful, crispy bark even when cooking a pork butt in the oven.

8 Tips for Getting Bark When Baking Pulled Pork

If you want your oven-cooked pulled pork shoulder to have legitimate bark, try using some of these tips:

1. Use a Dry Rub

Start with a good dry rub covering the entire exterior of the pork butt. The rub provides the flavor backbone and ingredients that will bake onto the surface. Go for a rub with brown sugar, chili powder, paprika, garlic powder, and other bolder seasonings.

2. Skip the Braising Liquid

Don’t cook the pork submerged in liquid like stock or apple juice. Excess moisture will prevent the exterior from drying and crisping. Pork shoulder has enough internal fat to keep it moist without added braising liquid.

3. Elevate on a Wire Rack

Place the pork on a wire rack set inside a sheet pan. Keeping it up out of the juices prevents the bottom surface from steaming and softening. Airflow all around the meat helps too.

4. Use Liquid Smoke (Sparingly)

Adding a touch of liquid smoke to the rub gives an extra boost of flavor and helps promote bark formation. But don’t overdo it or the meat may get an acrid taste. Just a light coating is plenty.

5. Turn on the Oven Fan

If your oven has a convection fan option, use it! The constant airflow will help dry and firm up the exterior better than still oven air.

6. Crank Up the Oven Heat

Cook between 250-325°F, on the higher end of the low and slow range. The mild increase in heat will enhance browning and bark formation.

7. Finish Uncovered

For the last 45-60 minutes of roasting, remove any foil or lid. This allows last-minute drying to help crisp up the bark.

8. Slice and Rebake the Leftovers

Any leftover cooked pork can be sliced and quickly baked on a sheet pan at 425°F to re-crisp the edges.

Step-By-Step Method for Perfect Oven Pulled Pork with Bark

Follow this simple process for roast pork shoulder with seriously good bark every time:

• Season generously with chili powder, brown sugar, salt, pepper and other rub ingredients. Coat all over.

• Lightly mist with liquid smoke if desired.

• Place pork on a wire rack set inside a rimmed baking sheet.

• Roast at 250-325°F for 8-10 hours until internal temp reaches 200-205°F.

• For the last hour of cooking, remove any foil or lid for browning.

• Once fully cooked, tent pork in foil and let rest 30-60 minutes.

• Shred pork with forks and enjoy!

The wire rack and high uncovered heat at the end are bark-boosting game-changers.

With this method, the pork takes on smokehouse flavor with seasoned, crunchy bark that provides the ideal textural contrast to succulent, pull-apart meat. No smoker required!

Just be sure to slice off those bark-heavy end pieces for yourself before serving a crowd!