Quote:
Originally Posted by cdcox
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.
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Thanks, man. It stalled at 170 for a while, and thats when I went to foil. The foil got it up to 180, but then it stalled there again.
I had already cooked it well past the recommended time of 1 1/2 to 2 hours per pound.
Still, it came out good, though...so I can't complain.
The wife is making cole slaw right now for sliders.