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Pork Shoulder cooking time

post #1 of 6
Thread Starter 
Tonight I am making BBQ pork steam buns. The recipe calls for 1 1/2 inch thick pork shoulder, oven at 350 degrees F. 30 minutes, flip, cook 20-30 minutes more. Then broiler for 8-10 minutes until crispy. The pork shoulder that I received from the store is bone-in, does this cooking time seem to reflect bone-in shoulder? I don't usually cook bone-in meats aside from roasting a whole chicken.

If the cooking time needs to be adjusted, can someone give me a better suggestion?

BTW, I do have a thermometer so I am prepared to check that way as well, just want to get it right.
post #2 of 6
How did you make sous statis with no knowledge of cooking a piece of meat with a bone in it?
If this cut was so important to the dish why buy it?
Keep looking until you either find a recipe using this scary bone .....find a boneless piece...or 86 the dish completely.

mimi

Or...cowboy up and stick it in the oven and cook until it looks right.

m.
post #3 of 6
Braise it in a pan w/ half a cup bourbon and half a cup black coffee for 2 1/2 hours @ 250*. Tear up the meat. Sauce it up and throw it back in the oven for 8-10 minutes @ 550* G2G.






"We work in kitchens ... It ain'te rocket surgery."

"And those who were seen dancing were thought to be insane by those who could not hear the music."

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #4 of 6

I see no reason you cant cook a bone-in, just keep your trusty blankie...I mean thermometer handy, bring it 

to your desired temperature internally, then make a note of it for future reference, I mean meat weights and

ovens vary right, so a recipe is never an exact science anyway.....right Chef?  :look:

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Meezenplaz View Post

I see no reason you cant cook a bone-in, just keep your trusty blankie...I mean thermometer handy, bring it 
to your desired temperature internally, then make a note of it for future reference, I mean meat weights and
ovens vary right, so a recipe is never an exact science anyway.....right Chef?  lookaround.gif

Absolutely, bone adds great flavors too.I just wanted to make sure it wasn't going to take 2+ hours to cook considering I had friends headed over for dinner...
I followed the recipe given and the meat was perfect
post #6 of 6

There ya go, add it to your book of important cook notes. If you dont have one, start one. :) 

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