Pig Roast - Question on doneness
Going to do a pig roast of 40-55 lbs next weekend. I have read multiple posts instructing that the pig is done when the meat reaches 160. I am wondering how a bbq'd pork shoulder requires at least 190 degrees to reach the desired state of texture while a full hog (including the shoulders) can be cooked to only 160. Every time I have roasted/bbq'd a shoulder, at 160 the meat is nowhere near a state in which it could be pulled. On the flip side, the tenderloin and rib sections are best at medium (150 ish). Can anyone explain to me how reconcile these opposing ideas of doneness when cooking a whole hog? the only thing I can come up with is that a pork shoulder I get from a supermarke comes from a much larger and older hog and therefor may have more connective tissue while a 40-55lb pig is younger and naturally more tender.
Any ideas would be helpful.
Never heard o any part of piggy *requiring* 190F. As said above - that's charcoal not roast pig.
How are you "doing a pig roast"? Open pit direct heat with a spit? Earth pit covered with dirt? Barbecue style - indirect low (225F) heat? That can make a big difference in how long it takes piggy to be ready to eat.
Shoulder or Butt for "pulled pork" usually is not roasted (cooked dry); they are covered and braised (with liquid) which makes them tender and pullable. When I do small batches of pulled pork I use the oven and a fairly close fitting covered container, with liquid half way up the meat, and cook for 1 hour per pound at 300F.
Depends on your particular preference. In my book, 'pulled pork' is cooked low and slow over a wood fire, no liquid, until the meat reaches an internal temperature of 195F (give or take). It's not braising liquid that makes the butt pullable, it's the breakdown of the collagens in the meat.
ricepad....You are right! Traditional pulled pork is roasted over indirect heat for a long period of time. Now you see my dilemma. If pork shoulder is part of a whole pig and should be cooked to 190ish degrees, how ,then, will I get away with cooking a whole hog to 160.
KiltedCook - traditional BBQ'd pulled pork is NEVER braised. And I can tell you from experience that a pork shoulder cooked low and slow to 190 degrees renders a very delicious piece of meat.
I plan on cooking using method instructed by "3 Guys from Miami"....http://cuban-christmas.com/pigroast.html
They use a homemade outdoor oven made of cinder blocks and splaying the pig out flat.
Well, direct or indirect, as long as it's low and slow.
I understand your question, but I've never done a whole pig, so I have no idea. I suggest you surf on over to the smoke ring to look for advice...those folks are some hard core pitmasters, and they'll have your answer. http://www.thesmokering.com/forum/ind...
Time is as important as temperature. A temp of 190, you are turning a pig into coal. There is an obvious conflict between the cooking time for the hams and the ribs. You will do best with a longer, lower heat, with shifting of the animal over the fire bed as is practical. Don't rush it. For the weight you are doing, 40-55 lbs, I would figure 7 hours, with substantial separation above the heat source. Slowly cooked pigs are tasty pigs.