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Recommended internal temp

hizzonerhizzoner Posts: 182
edited 8:42AM in EggHead Forum
For a whole pork shoulder?



  • hornhonkhornhonk Posts: 3,841
    pulling it? 195-200.
  • hizzonerhizzoner Posts: 182
    Probably just gonna slice it. It is a wild pig so I am a little concerned about it being too lean, although it doesn't appear to be
  • hornhonkhornhonk Posts: 3,841
    Then you have your temp correct.
  • hornhonkhornhonk Posts: 3,841
    We should meet at the Plano Legion. You can check out the "Gathering" site. I'll buy you a drink, or 2.
  • for pulled pork 195-200 has always worked best, I've never sliced one so not sure what temp to pull it at.....let us know at what temp you pulled it at and how it turned out
  • fishlessmanfishlessman Posts: 23,020
    if you wanted to go for a pull over slicing, i bet you could wrap in foil with a little seltzer to keep it from drying out and continue the cook like a regular pulled pork. selzer water will also help tenderize it. this trick has worked for me with pulled beef and pulled leg of lamb so i see no problem with the wild pig. wrap it when its 175/180 and contimue cooking til it gets tender enough to pull. 180 sounds good for slicing though.
  • hizzonerhizzoner Posts: 182
    It's a screwed up deal really.....plans changed for the evening and I have to hurry it up. I bumped the fire up to 300 a little while ago because now we are in a hurry to go out and I need to be done. It looks like I'm gonna pull it off the Egg at somewhere between 165-170 now so we can "go out". Don't ask

    The only seasoning I did was a little Dales squirted on it and my homemade rub (overnight)
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