Slow Roasted Pork Shoulder I Made It

Slow Roasted Pork Shoulder

pointsevenout 10 years ago

Recipe by Fredcadena: Slow Roasted Pork Shoulder
Made 9lb roast to spec. It is way overdone. Reads over 200F by temp probe. Tore out the guts and am trying to find a sloppy pulled pork to try and save some of this.
Used a pork sirloin roast because it was $1/lb.
Let it bake overnight. Pulled 1 hour early to check internal temperature. This thing is almost cremated. Flavor is good. Roast is very dry. Crust is inedible.
Anyone making this dish should monitor the temperature closely and pull it at 145F.
I'm on the second day of scrubbing the baking tray.

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mommyluvs2cook 10 years ago said:

Aw that sucks PSO. I bet that you sloppy pulled pork idea will help out a lot to bring moisture back in though...

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frankieanne 10 years ago said:

Nine hours! That recipe must have been written back in the day when you had to cook the crap out of pork.
That's really too bad, pso. :-(

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lovebreezy 10 years ago said:

Plus I think it takes a shorter time with today's slow-cookers than it did with the old ones.

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