I have a question about the recipe "Crispy Pulled Pork Shoulder" from Cara Nicoletti. Cooking time for 10lbs - i want to make this and I have a 10 lb bone in pork shoulder with skin. How should i adjust the cooking time? Thanks!
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Use a meat thermometer until your larger roast reaches the same internal temperature listed in the recipe, between 180-190° F, then proceed with the rest of the recipe.
It will likely take longer that six hours, but the key is to get the internal temperature to a certain range, not how many hours/minutes you cooked it.
Chops is a trusted home cook.
The recipe author stated that "The general rule is an hour per pound, so get it started in the early am!" So with that as a guideline and your thermometer you will have 10 hours until you feast!
Let's settle this once and for all, shall we?
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