Most recipes for pork shoulder indicate that the meat should be falling off the bone when done. I have gone through 3 pork shoulders in the last 10 days or so and cannot get that consistency out of them. For reference, I am using a dutch oven for the cooking. The recipes I've tried called for cooking it at 225 for 4 1/4 hours or 350 for 3 hours.
Can anyone give me a recipe that always work for them?
I've tried with both an arm cut picnic shoulder as well as a boston butt shoulder roast.
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