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Target Temp on a Pork Shoulder - Double Check

PapalikesPapalikes Posts: 25
edited November 2011 in Pork
Everything I am reading says 200 degrees, but I know there are also recommendations to pull the meat off 5 degrees early, wrap in foil, and let it finish in the foil.  So, do I pull it off at 200 or 195?  
Just want to be sure, since I am 22 hours into cooking two pork shoulders at the same time and am really looking to amaze the family with moist pulled pork sandwiches tonight.


  • stikestike Posts: 15,597
    i've pulled at 185 when i had to, and it was somewhat pullable.  it won't matter if you take it to 195 and wait til 200. or take it to 200 and wait til 205, etc...

    if the bone pulls out easily, and it starts to fall apart, you are good to go
    ed egli avea del cul fatto trombetta -Dante
  • What if I am going boneless?
  • stikestike Posts: 15,597
    then just forget what i said about the bone

    everything else still applies
    ed egli avea del cul fatto trombetta -Dante
  • Or stick a fork in it and twist. If no resistance it's done.


    Caledon, ON


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