Go to the Recipe: Oven Barbecue Pork Shoulder
If you have a combi oven would it work to set the humidity to something like 25% and then skip the foil?
Hello Alex, to mimic the covering would be a higher humidity of around 60-80% humidity.
Something seems off with the instructions on this recipe, for more than one reason. Could have been my execution of the recipe although I felt like I followed it to the to the letter. End result for the pork was a horrible bark, but flavorful and tender pulled pork underneath. I used bark builder, used the Carolina gold rub, used mustard as a binder, did everything the recipe called for and yet after 6 hours covered in the oven my shoulder coming out and getting unwrapped looked NOTHING like the pictures above in step 3. Really pock marked and sloppy wet "bark" that didn't crisp up at all after time in the oven, despite trying to trust the process. I have a feeling that had I trusted my gut and roasted the pork with no wrap for a good amount of time, then gently tented with foil (not wrapped tightly around my pan) until I hit ~203°f I would achieved a much different end result.
Can you do an overnight cure with the applied dried rub?
