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Discussion Starter · #1 ·
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.
 

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Discussion Starter · #5 ·
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:
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
 
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