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