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Slow cooked pork shoulder not so tender

So i took a bonless pork sholder, put a sweet mosquite rub on it. wrapped in in tin foil, thru it into the over at 275 for 5 hours. internal temp was about 160ish when i took it out. i let it rest for about 20-30 min, and when i went to tear up the meat it was difficult. the meat didnt "fall apart" like it should have. the bottom of the roast, the part that was touching the pan did but that was only about an inch of the roast, the rest was still tough. Juicy, but tough. what did i do wrong? what could i do differently? should i use a bone in roast instead.... HELP???? Thanks

Just Joe

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  1. The advice I received from Will Owen and others calls for an internal temp of 190. 160 is done but all the fat and connective tissue won't "do their thing" at that point. I use boneless and bone-in, no problem. For a complete recipe, see the following:

    http://chowhound.chow.com/topics/582610

    1. I have had better luck using the slow cooker. The meat just falls apart after about 8 hours on the low setting. You can do a rub or use your favorite BBQ sauce if you want something wetter.

      1 Reply
      1. re: baseballfan

        Second that. When I smoke pork shoulder - 225-250 for more like 8-10 hours. Your pork shoulder was "done" but not done. Safe but not tasty. Cook it longer.

      2. I think you didn't leave it in the oven long enough...also, I would not have wrapped it in foil. I've done pork butts (both boneless and with bone) in the oven, uncovered on a roasting rack starting at 350F for 15 minutes and then reducing the heat to 250/275F for 4-5 hours, and have always ended up with very juicy, easily shredded meat. At that point I don't even bother taking the internal temperature...when it's easily shredded there's really no question that it's done..

        1 Reply
        1. re: The Professor

          Yes, but it can go TOO long, hence the testing. But I'm pretty addicted to my meat thermometer for roasts.

        2. I always recommend slow roast, low temperature of 225*....

          Boneless roast usually takes 7-8 hours.

          Bone-In roast (large) usually stays in for 10-11 hours, sometimes longer. When you can pull at the meat and it comes off easily is how I tell if it is done or not...but I would agree with the higher temperature of 190* if using a thermometer.

          1. I made the Mayan Pibil Pork from a recipe on the Chowhound site and cooked a 2 lb. piece of meat for 3.5 hours at 300, let it rest for .5 It was cooked in a dutch oven, wrapped in banana leaves and turned out very moist and easy to pull apart.