Roast Pork

Eoin

Slight bit of cheating as this piece of shoulder came rolled and stuffed from the supermarket. It got the nod purely because it was on offer.

Decided to go for a roast rather than low and slow, so on the MMX at around 375 F for 2.5 hours with a chunk of apple wood in at the start. The skin didn't crackle, so I lifted the platesetter and put the pork back on to try and crisp the fat, but it just burned straight away.

Tastes great!

docbdm

When.. doing low/ slow.. 12-13 hr for 9 lb shoulder.. do you often hit a plateau around the 153 degree mark.. lasting a couple of hours.. cooking at 250..

Eoin

docbdm said:

When.. doing low/ slow.. 12-13 hr for 9 lb shoulder.. do you often hit a plateau around the 153 degree mark.. lasting a couple of hours.. cooking at 250..

Google 'stall' on here and you will find loads of info. The evaporation from the surface of the meat absorbs the heat energy and the temperature stays at a level for a while. Some people wrap at this stage, removing the evaporation and so preventing the stall and speeding up the cook. This alters the bark formation on the meat, I just let it run unwrapped, I think most on here do the same.

Skiddymarker

Yep, when the surface of the meat turns into a swamp pump, the meat stays cool.