I'm making this recipe with a 4lb cut. How should I adjust the cooking time? I'm 10 hours in and there is a LOT of liquid in the pan is that right? I've only added about 1/3 of the beer the recipe calls for http://food52.com/recipes...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Don't worry, pork shoulder is very forgiving. If its bone in, then it's done when the bone easily pulls away from the meat. If you have a good thermometer it's done at around 192. If nothing else, push a fork into the meat and twist, if the meat easily breaks apart and there is little resistance, it's done. Patience is the key and I promise you won't over cook a pork shoulder.
Thanks Dave, this is helpful!
Meatballs lend comfort on one family's journey from Mexico.
My Family Recipe: Mexican Meatballs
Simplest Homemade Doughnuts
What's New in the Neighborhood
12 Essential Italian Cookbooks
The Hits Keep Coming