I bought some boneless pork shoulder today that I plan to use for a stew (I know it's a little warm for stew, but I just had a yen). Anyhow, I've not actually cooked with pork shoulder before, and in researching different recipes using this cut, I've seen wildly divergent ccok times. I know the rule of thumb is low & slow, and that "it's done when it's done", AND that the size of the stew meat and cooking temperature are also factors, but a ballpark idea of how long it should take for the meat to get tender would be helpful, especially so we don't wind up eating at 10:00 at night! Also, more than one recipe I've read has called For simmering in the oven at 350, but after it was mentioned in a recent thread that 350 was high for a braising temperature, I am wondering if it's high for simmering a stew as well. Thoughts?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)