A couple of years ago, I posted about a pork roast that I'd done
"low and slow", which turned out perfectly. Unfortunately, I can't
remember how I did it. I tried searching for my old post, but to
no avail. Help! I've got a 3.5 pound boneless shoulder roast that
I want for dinner tonight -- how low is "low" and how slow is
"slow"? DH thinks it was 325 F for 2-3 hours, but that seems
high to me. Thanks in advance...

--
Jani in WA

"Little Malice" > wrote in message
...
>A couple of years ago, I posted about a pork roast that I'd done
> "low and slow", which turned out perfectly. Unfortunately, I can't
> remember how I did it. I tried searching for my old post, but to
> no avail. Help! I've got a 3.5 pound boneless shoulder roast that
> I want for dinner tonight -- how low is "low" and how slow is
> "slow"? DH thinks it was 325 F for 2-3 hours, but that seems
> high to me. Thanks in advance...
>
> --
> Jani in WA


A friend of mine made this a few weeks ago, and it turned out great. She
thought 300 degrees was high, so she did it at 275, and longer.

http://query.nytimes.com/gst/fullpag...o+rican&st=nyt

One time on Usenet, "JoeSpareBedroom" > said:
> "Little Malice" > wrote in message
> ...
> >A couple of years ago, I posted about a pork roast that I'd done
> > "low and slow", which turned out perfectly. Unfortunately, I can't
> > remember how I did it. I tried searching for my old post, but to
> > no avail. Help! I've got a 3.5 pound boneless shoulder roast that
> > I want for dinner tonight -- how low is "low" and how slow is
> > "slow"? DH thinks it was 325 F for 2-3 hours, but that seems
> > high to me. Thanks in advance...

> A friend of mine made this a few weeks ago, and it turned out great. She
> thought 300 degrees was high, so she did it at 275, and longer.
>
> http://query.nytimes.com/gst/fullpag...35752C0A96E9C8
> B63&scp=1&sq=pork+roast+puerto+rican&st=nyt

Interesting, thanks, Joe. I finally found my original post -- it was
under one of my old screen names (Terra) which was why I couldn't
find it. Apparently I asked this same question back in 2003! I should
have written it down. Anyway, here it is:

http://groups.google.com/group/rec.food.
cooking/browse_thread/thread/cfe9964483acefa5?
tvc=2&q=low+slow+pork+roast+group%3Arec.food.cooki ng

> wrote:

>225F to 250F until the internal temp is 195F. It will stall for hours
>at 160 to 165F while the collagen of this tough cut reduces itself to
>gelatin. Stopping at 170F will give you a tough piece of pork. 325F
>will dry out the outside before the inside gets to the proper temp.
>In other words, it takes a long time to cook, usually about 1-1/2
>hours per pound.

So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
guys know how it turns out... :-)

--
Jani in WA

Little Malice wrote:

>> 225F to 250F until the internal temp is 195F. It will stall for hours
>> at 160 to 165F while the collagen of this tough cut reduces itself to
>> gelatin. Stopping at 170F will give you a tough piece of pork. 325F
>> will dry out the outside before the inside gets to the proper temp.
>> In other words, it takes a long time to cook, usually about 1-1/2
>> hours per pound.
>
> So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
> pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
> guys know how it turns out... :-)

Jani, how do you want to serve the pork, sliced or pulled? What cut of pork
is your roast, tenderloin, shoulder, etc?


--
Dave
www.davebbq.com

Dave Bugg wrote:
> Little Malice wrote:
>
>>> 225F to 250F until the internal temp is 195F. It will stall for
>>> hours at 160 to 165F while the collagen of this tough cut reduces
>>> itself to gelatin. Stopping at 170F will give you a tough piece of
>>> pork. 325F will dry out the outside before the inside gets to the
>>> proper temp. In other words, it takes a long time to cook, usually
>>> about 1-1/2 hours per pound.
>>
>> So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
>> pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
>> guys know how it turns out... :-)

> ....What cut
> of pork is your roast, tenderloin, shoulder, etc?

Duh, I should read a bit more slowly. You said shoulder. If you want sliced
pork, you only need to take the internal temp to about 165 to 170F.
--
Dave
www.davebbq.com

One time on Usenet, "Dave Bugg" > said:
> Little Malice wrote:
>
> >> 225F to 250F until the internal temp is 195F. It will stall for hours
> >> at 160 to 165F while the collagen of this tough cut reduces itself to
> >> gelatin. Stopping at 170F will give you a tough piece of pork. 325F
> >> will dry out the outside before the inside gets to the proper temp.
> >> In other words, it takes a long time to cook, usually about 1-1/2
> >> hours per pound.
> >
> > So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
> > pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
> > guys know how it turns out... :-)
>
> Jani, how do you want to serve the pork, sliced or pulled? What cut of pork
> is your roast, tenderloin, shoulder, etc?

Not slices, as they tend to be tough, IMO. And it's a Boston butt
shoulder, boneless...

--
Jani in WA

One time on Usenet, "Dave Bugg" > said:
> Dave Bugg wrote:
> > Little Malice wrote:
> >
> >>> 225F to 250F until the internal temp is 195F. It will stall for
> >>> hours at 160 to 165F while the collagen of this tough cut reduces
> >>> itself to gelatin. Stopping at 170F will give you a tough piece of
> >>> pork. 325F will dry out the outside before the inside gets to the
> >>> proper temp. In other words, it takes a long time to cook, usually
> >>> about 1-1/2 hours per pound.
> >>
> >> So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
> >> pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
> >> guys know how it turns out... :-)
>
> > ....What cut
> > of pork is your roast, tenderloin, shoulder, etc?
>
> Duh, I should read a bit more slowly. You said shoulder.

Tee hee! ;-)

> If you want sliced
> pork, you only need to take the internal temp to about 165 to 170F.

Nah, I want it to fall apart...

--
Jani in WA

> Nah, I want it to fall apart...
>
> --
> Jani in WA

Jani...I am a real fan of "dry" roasting in a crock pot....on LOW for
8 hours or more. Don't take the lid off until finished.

Little Malice wrote:
> One time on Usenet, "Dave Bugg" > said:
>> Little Malice wrote:
>>
>>>> 225F to 250F until the internal temp is 195F. It will stall for
>>>> hours at 160 to 165F while the collagen of this tough cut reduces
>>>> itself to gelatin. Stopping at 170F will give you a tough piece of
>>>> pork. 325F will dry out the outside before the inside gets to the
>>>> proper temp. In other words, it takes a long time to cook, usually
>>>> about 1-1/2 hours per pound.
>>>
>>> So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
>>> pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
>>> guys know how it turns out... :-)
>>
>> Jani, how do you want to serve the pork, sliced or pulled? What cut
>> of pork is your roast, tenderloin, shoulder, etc?
>
> Not slices, as they tend to be tough, IMO.

They really shouldn't be tough. For pulled I wouldn't go past 185-190F. That
gives me the best moisture for pulled pork.
--
Dave
www.davebbq.com

Little Malice wrote:
> One time on Usenet, "Dave Bugg" > said:
>> Little Malice wrote:
>>
>>>> 225F to 250F until the internal temp is 195F. It will stall for
>>>> hours at 160 to 165F while the collagen of this tough cut reduces
>>>> itself to gelatin. Stopping at 170F will give you a tough piece of
>>>> pork. 325F will dry out the outside before the inside gets to the
>>>> proper temp. In other words, it takes a long time to cook, usually
>>>> about 1-1/2 hours per pound.
>>>
>>> So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
>>> pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
>>> guys know how it turns out... :-)
>>
>> Jani, how do you want to serve the pork, sliced or pulled? What cut
>> of pork is your roast, tenderloin, shoulder, etc?
>
> Not slices, as they tend to be tough, IMO. And it's a Boston butt
> shoulder, boneless...

One other thing, Jani. Butt is only the upper part of the shoulder. A
shoulder contains both the picnic and butt :-)

--
Dave
www.davebbq.com

"Little Malice" > wrote in message
...
>A couple of years ago, I posted about a pork roast that I'd done
> "low and slow", which turned out perfectly. Unfortunately, I can't
> remember how I did it. I tried searching for my old post, but to
> no avail. Help! I've got a 3.5 pound boneless shoulder roast that
> I want for dinner tonight -- how low is "low" and how slow is
> "slow"? DH thinks it was 325 F for 2-3 hours, but that seems
> high to me. Thanks in advance...

250 for 6+ hours works for me. Take it to about 180 to be tender. Sort of
like barbecue but with no smoke