So let's say I have a whole 4-lb pork shoulder, seasoned, seared, and ready for the oven. Let's say it takes 3 hours at 400 degrees F to roast through to a nice, pullable 190 degrees and develop a good bark on the outside.
Now, what do we gain and/or lose by cutting this shoulder roast in half and roasting at the same 400 degrees? If we make sure to finish at the same internal temp of 190, It seems to me like we have would a significant roasting time reduction plus more crusty bark, with no downside that I can think of.
In fact what if we keep cutting and cutting until we have basically pre-pulled the raw shoulder before roasting? Would this result in maximum bark and minimum cooking time?
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