Quote:
Originally Posted by TimBone
I read it's supposed to reach between 190-195.
Mine topped out at 180. It was comoletely cooked though.
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Pork is well done around 170. The point of taking it to 190 to 195 is to allow the connective tissue to liquefy.
If it was very tender, and would basically fall a part with a couple of forks, you're good. If you still had to use a knife to break it up, it probably could have benefited from longer. Sometimes the temperature rise will stall, but that usually happens between 150 and 170. You have two options: 1) just wait it out or 2) wrap it in foil once you hit the stall.