Pork shoulder low slow cook time
I am planning to cook a 10lb (4.5kg) bone-in pork shoulder at 250°F (121°C) for about 8 hours.
Is there any danger in overcooking if I cook for a few hours longer? I know it needs the time for the collagen to break down. I'm just wondering if there is an outside time danger of it becoming dry?
Best Answer
If you cook it too long uncovered it will lose moisture and dry out. If it is covered and you have a bit of liquid in there you could cook it longer and it would stay moist. You could turn it down to 200 too to slow the cooking process.
EDIT: If I was going to cook a piece of meat that long I'd opt for a braise instead of a roast as if you cook any meat dry too long it will dry out even if it's well covered. For pork some thin stock and white wine would do, or maybe cola or ginger ale which works well for ham.
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How long does pork shoulder take to cook in slow cooker?
Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.How long does pork take to cook on low in slow cooker?
How long to cook a pork roast in the slow cooker \u2013 for pork loin, 4 to 5 hours on low for tender, juicy perfection. Pork shoulder needs to be cooked for 10 hours on low for a 1.5 \u2013 2.5kg / 3 \u2013 5 lb pork roast. Shoulder is a tougher cut of pork so it requires a longer cook time to break down the fibres and fat.How long does pork take to cook in slow cooker?
2 \u2013 4 hours, cook it for 4 \u2013 6 hours on High or 8 \u2013 12 hours on Low.How long do I cook a pork shoulder at 250 degrees?
At 250 degrees, boneless pork shoulder should cook at a rate of about 90 to 95 minutes per pound. To put it in practical terms, this means that a 10-pound cut of pork shoulder will be done in around 15 to 16 hours.Slow Roasted Pork Shoulder - Wicked Good Eats
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Answer 2
I use a variant on a recipe from Fine Cooking. The first 4-4.5 hours are at 300 and there's no water in the pan. Then it gets some vegetables, wine, and water and another hour at 300. Finally it gets pulled apart to make more surface area and gets 15 minutes at 375 to create some browned and crispy spots. It is spectacularly delicious and not dry at all.
I don't know why you need 8 hours at 250, but I think the same process that cooks the meat and melts the connective tissue also drives out the water. So if mine is not dry after almost 6 hours at 300, and yours isn't normally dry after 8 hours at 250, I wouldn't worry that it will dry out if you do 10 hours instead of 8. But let me recommend adding wine, water, and garlic for the last hour anyway just for the yum factor.
Answer 3
Why would you want to cook your pork shoulder past the point at which it is done? Granted, that is a very forgiving cut of meat, and an extra hour at 250f will probably make little substantive difference. However, there is no shortage of methods you can employ to keep your pork at a safe temperature until serving. These include, but are not limited to:
- Wrapping in foil and storing in a cooler.
- Covering and holding in an oven at its lowest temperature.
- Using the "Warm" setting of a slow cooker.
You also could alter your cooking temperature so that it takes longer. However, I tend to think you're better off targeting a time a couple hours before you plan on serving it, to give you a little wiggle room if things take longer than expected, and then having a "hold warm" strategy at the ready.
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