FOOD NEWS
Get The Ultimate Bark On Pulled Pork Using One Simple Step
BY Peggy Aoki
There are many pulled pork recipes your oven can pull off if you don't have a smoker, but if you want to replicate the complex, smoked version with bark, one simple step can help.
The bark that forms in the smoker comes from a meld of smoke and heat. To get a similar dark, crispy, bark-like exterior, roast the meat uncovered for the last hour, fatty side up.
Be sure to monitor the roast to avoid burning it. Your dish will be nearly as tasty as its smoked version, with the final heat giving the exterior a contrast of color and texture.