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Pork shoulder is best cooked using low heat and a long cooking time, and can be roasted, smoked, grilled, or slow cooked. It should be marinated or seasoned before cooking, and basted with liquid while cooking. The internal temperature should reach 170°F (77°C) for serving sliced and 195°F (91°C) for separating. The yield is usually 60% of the raw weight.
Pork shoulder is a popular cut of meat, especially in barbecue dishes. However, it can be tricky if not prepared properly. The best methods for cooking pork shoulder typically use low heat and a long cooking time. The most common ways to prepare it include roasting, smoking, grilling, or slow cooking, such as in the use of a crock pot. A pork shoulder can be seasoned or marinated before cooking to add flavor and to make it more tender.
This cut is usually covered in a layer of fat that needs to be left on while cooking to ensure the meat is tender and juicy. Before cooking the pork shoulder, it can be marinated or cured. If marinating, the best flavor will come by letting the meat soak overnight. A dry rub can also be applied to the outside of the pork shoulder. Some people choose to mix dry rub spice with a liquid, such as apple cider vinegar, and then inject the mixture into the pork.
Before cooking a pork shoulder, the meat should be removed from the refrigerator at least an hour in advance to bring it to room temperature. A meat thermometer is usually used to ensure the pork is at the correct temperature. To keep a pork shoulder moist, it should be basted or drizzled with a liquid, such as apple juice or apple cider vinegar, while cooking which can be done with a brush or spray bottle.
Smoking, grilling, roasting, and slow cooking are all good ways to cook pork shoulder. The key to cooking pork shoulder tender is using low heat and several hours of cooking time. Most recipes call for a cooking temperature between 240 and 280°F (115 and 138°C). These temperatures usually require 1.5 to 2 hours of cooking time per pound of pork to ensure it is fully cooked through.
It’s important to check the internal temperature of the pork shoulder to know when it’s ready to eat. A pork should be served sliced when it reaches 170°F (77°C). By the time it reaches 195°F (91°C), the pork should be tender enough to separate. For best results, the meat should rest for 15-20 minutes after cooking.
When cooking pork shoulder, cooks should remember that its yield is usually about 60% of the raw weight, after all the fat has been rendered. This cut is commonly served separated and mixed with barbecue sauce. Many people also like it when cut into slices.
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