Cooking pork shoulder
I started to add this to one of the myriad of other threads on the subject but then decided maybe to start another.
We got a small pork roast from our CSA this month. The package was labeled Boston Butt, 1.12 pounds. It was more like a chuck steak. About 1 1/2" thick. My intention was to post my fool proof instructions with to the minute timing and temps.
Planned to take advantage of having the oven already hot for baking. Put the meat in at 500 for thirty minutes and the bread was ready to bake. Took the meat out and put the bread in. By this time the second batch of bread was almost ready to go so I put the meat back in for about 15 minutes while getting that ready. Got the bread out and turned the oven down to 250 and set the timer for an hour. An hour later the meat was still tough and looking dry so I added some water and a lid and turned the oven up to 325. Shortly thereafter the power went off, this is exactly when I decided it was 5 o'clock somewhere and poured a big glass of bourbon on the rocks. Power came back on after an hour and checked the meat. Decided it needed a little more time. Turned it back on at 275 for another hour. Drank some more bourbon.
Finally it looked pretty damn good to me.
The lesson to be learned? Maybe look at what is happening to your piece of meat and make some adjustments if you need to.
Stand by your guns. If it works for you and you are happy with the results, don't listen to the nay sayers.
There is a saying in my crowd that if you want to enjoy my food, don't watch Dale cook. Nobody has ever gotten sick that I am aware of, but do you really want to know that the tender brisket you just had, sat for 5 days on the counter. And was deemed ready when the mold started to grow on the marinade out of a can?
kengk, this is a perfect example of why you need a meat thermometer or remote probe thermometer when cooking large pieces of meat.
For pork, 145 F internal is safe, but it is FAR from the temp needed (200 F) for pork shoulder to be sliceable much less pullable.
I;ve had freinds use electric smokers where they blew the power circuit out once or twice due to draw and the goal is to try and catch things before teh temp drops causing you to bring back up and possibly overcook.
Bitch, moan or cry cost all you want, but that meat thermometer can save you a great deal of money in the long run saving countless meals and even saving your health for poulry and other fowl.
It's just another tool like a knife or strainer and most folks would never be without those things.
Glad you saved the butt, but (lol) even the pro's often don't just "eyeball" or use intuition or even "psychic friiends" to check for doneness. Cooking is more science than guesswork my friend.