i'm making the momofuku bo ssam recipe from the NYT cooking website and am wondering how long you all have roasted it for. the recipe says 6 hours at 300 but i'm inclined to think longer might be better. usually when i make pork shoulder i do it at a lower temperature for at least 9 or 10 hours... thank you!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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