Cooking time adjustment for smaller cut of meat

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...

Posted by: chicagoem
October 23, 2014

7168 views
2 Comments

2 Comments

Order Bynewest

newestoldestpopular

Threadsexpanded

expandedcollapsed

Dave O.October 23, 2014

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.

chicagoemOctober 23, 2014

Thanks Dave, this is helpful!

Showing 2 out of 2 Comments

Recommended by Food52

Cooking time adjustment for smaller cut of meat

2 Comments

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long