Small Pork Shoulder cooking at 200 degrees for 3 hours now... When is it "done"
So I'm roasting this pork shoulder, it's smelling awesome in here and I think it's begun to develop a "bark". When do I know it's done?
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So I'm roasting this pork shoulder, it's smelling awesome in here and I think it's begun to develop a "bark". When do I know it's done?
11 Comments
Perspective is everything here. A pork shoulder roast can be sliced or pulled, cooked by smoking, grilling, roasting or braising, or, very often, a combination of methods. Just because the cut has the connective tissue (and, secondarily, the fat) to make good pulled pork, doesn't mean that's the only way, or even the best way, to approach the beast.
Pulling the roast at 140F will allow it to coast up to 145-150F which is perfect for slicing. By 185-190F it should be falling-off-the-bone tender -- assuming the heat is kept sufficiently low. The lower the better but the longer it will take to reach the desired state. As a general rule, I target 200-225F, depending, but you can go a lot higher if you don't intend to pull the meat.
It is perhaps appropriate that this week's theme is "barbecue" which is a subject open to intense debate along largely regional lines.