Home Cooking 160

Slow cooked pork shoulder not so tender

Just Joe | Sep 3, 2009 07:43 AM

So i took a bonless pork sholder, put a sweet mosquite rub on it. wrapped in in tin foil, thru it into the over at 275 for 5 hours. internal temp was about 160ish when i took it out. i let it rest for about 20-30 min, and when i went to tear up the meat it was difficult. the meat didnt "fall apart" like it should have. the bottom of the roast, the part that was touching the pan did but that was only about an inch of the roast, the rest was still tough. Juicy, but tough. what did i do wrong? what could i do differently? should i use a bone in roast instead.... HELP???? Thanks

Just Joe

Want to stay up to date with this post?