Leaving oven on overnight

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Don't see why it wouldn't work.

it would taste like shit. Crockpots simmer food. Simmer pulled pork? The temperature even on a low setting would be way too high.

I know this because I've been served pulled pork out of a crock pot. Anyone who can make their way around a kitchen would never put pulled pork in a crock pot.

Why cant you just elevate it on a rack to get rid of the simmering problem... I don't use a crockpot which is why I ask, seems like a ok workaround.

[Anonymous]

Anonymous wrote:Out of curiosity, how big is this piece of meat?

7.4 pounds, bone in shoulder. I was hoping for something closer to 5lbs so it wouldn't take as long but they only had larger cuts. Oh well, more for leftovers

[Anonymous]

Anonymous wrote:

Anonymous wrote:Out of curiosity, how big is this piece of meat?

7.4 pounds, bone in shoulder. I was hoping for something closer to 5lbs so it wouldn't take as long but they only had larger cuts. Oh well, more for leftovers

Hey, you can never have enough slow-roasted pork shoulder leftovers

[Anonymous]

OP, you owe us the recipe since we probably saved your life.

[Anonymous]

OP Here: Hahahaha! Here's the recipe!

http://www.kevinandamanda.com/perfect-pulled-pork-slow-roasted-seasoned-savory/

[Anonymous]

Anonymous wrote:OP Here - We have a carbon monoxide monitor about 15' from the stove (near the base of the stairs). The smoke alarm is about 3' from that. The fire extinguisher is above the fridge but I'm thinking of moving it to the stairs just incase.

I don't for one second thing anything will happen other than waking up to the delicious aroma, just want to give DH a little peace of mind. As I've said I've made this before, but it required 12-14 hours cooking, then another 4 hours resting (with the oven off). Last time I started it in the morning (early) and still had to set an alarm to wake back up to finish it in the middle of the night.

You'RE missing the gas detector. The one I cited has both CO and propane/natural gas detection. This is good in case something were to blank out your pilot or otherwise let some natural gas escape from the oven, you would have early warning.

[Anonymous]

I know it's "wrong" but I use my slow cooker for low maintenance pulled pork. It's good enough...when you slather it with sauce, all that matters is that it's tender. You do miss the smokiness and you also miss crispy skin but I rarely see it sold with skin on anyway

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Don't see why it wouldn't work.

it would taste like shit. Crockpots simmer food. Simmer pulled pork? The temperature even on a low setting would be way too high.

I know this because I've been served pulled pork out of a crock pot. Anyone who can make their way around a kitchen would never put pulled pork in a crock pot.

Neither is simmering. Both are braising low and slow. Yeah, and wet.

[Anonymous]

i wouldn't do it. i'd never forgive myself if something happened.

[Anonymous]

Recipe says 225 not 275. Double check OP.

[Anonymous]

We have made pulled pork several times in our oven at 275 for 14 hours and it turns out beautifully. Everyone loves it.

[Anonymous]

OP Here - Yep, my original post was wrong, it was 225 (which is where I set it). I started it at 10pm last night, it's just about at 200 (when I can turn the oven off). No issues at all and the house smelled AMAZING when we woke up! I think it'll be ready come lunch time, which is a nice surprise!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could you use a crockpot instead?

For pulled pork? Wet heat? Disgusting!

Don't see why it wouldn't work.

it would taste like shit. Crockpots simmer food. Simmer pulled pork? The temperature even on a low setting would be way too high.

I know this because I've been served pulled pork out of a crock pot. Anyone who can make their way around a kitchen would never put pulled pork in a crock pot.

I've made pulled pork in the smoker and crock pot. Both are good. I have not made it in the oven before but you should be OK. Maybe get up once during the night to check on it?

[Anonymous]

Anonymous wrote:OP Here - Yep, my original post was wrong, it was 225 (which is where I set it). I started it at 10pm last night, it's just about at 200 (when I can turn the oven off). No issues at all and the house smelled AMAZING when we woke up! I think it'll be ready come lunch time, which is a nice surprise!

Whoops! I missed your update! Glad it turned out well and I'll make it this way next time.

[Anonymous]

Somehow I started on the OP's recipe link and ended up getting curious about doing brisket low and slow in the oven overnight and then ended up on this website. Thought I would share because I find it highly entertaining and educational.
http://amazingribs.com/recipes/beef/texas_brisket.html