HOME > Chowhound > Home Cooking >
Do you create unique foods? Get great advice

questions on slow roasting "pernil" or shoulder in oven-

lestblight Mar 13, 2012 01:54 PM

So i am going low and slow.. I have seen some recipes that call for 1.5 hour per pound..

Does this matter so much or should i just go low and slow until i get to about 190-200?

What happens if pass 200? to get the full 1.5 hour per pound?

i am looking for fall apart tender.. i know most pernil recipes want you to go to 160.. but i figured i would take it to pulled pork territory.

I am going in uncovered at 375 for about 30 minutes for a 4 pound.. and then going tented at 275.


  1. coll Mar 14, 2012 02:06 AM

    I usually do 4 or 5 hours at 300 or 325, covered. Mine usually weigh between 8 and 10 lbs with the bone. I never check the temp, they are always falling apart at that point.

    1. BiscuitBoy Mar 14, 2012 07:55 AM

      I've never tented or covered...raise the heat a to get a little crispness toward the end. I'm looking for the temp in the 160s, if it's 3 hours or 4 hours, so be it, following Bittman's method. Always comes out fall apart tender. Not exactly pulled, more chunky, sort of

      1. l
        Lorry13 Sep 27, 2012 07:15 AM

        Quick question, to make traditional American pulled pork sandwiches do you just cook your pork shoulder for a longer time or do you use a difference cut of pork?

        Show Hidden Posts