Advice on slow cooking pork shoulders and loins!! 60 lbs in roasters and oven..
I'm in charge of slow cooking 60 pounds of pork for Saturday for a fundraiser. They will be in 10-12 pound roasts. I was thinking a rub on the outside and slow cooking at 225-250 overnight. Because of the large amount ill have to use roasters and my oven. They're shoulder or loins, mixed.
Any advice is appreciated and I'd like to make sure the planned temp is ok, how long, finishing temp I should remove, and what the resting time is. Also, I did one roast last year and it turned out great, but have no experience with roasters.
That approach is fine for the shoulder, but the loins will be very overcooked.
There are really 2 approaches to cooking meat, to temperature (for leaner more tender cuts), or until tender (for cuts with a lot of fat, connective tissue, and hard working muscle groups).
Your lean pork loins should really only be cooked to @ 140 degrees. Past that they will start to be toughen up and lose moisture. You are really only heating a pork loin.
That tough shoulder, that you cook low and slow. The heat breaks down that fat and connective tissue and the result sticky, unctuous, and lip smacking good.