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Tried a 3 hour slow roast on a pork shoulder, got a brick instead
Went to a BBQ class in Austin last Thursday where the guy swore by 225 degrees for 7 hours, but I only had 3 and thought I could cheat it by cranking it to 350, which just turned it into shoe leather. Anyone else ever ruin a cheap cut trying to rush the magic, or do you have a faster way that actually works?
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harper_wright10d ago
My uncle swears by cutting the shoulder into 3 inch chunks and searing them hard before braising in a covered pan with some broth for 2 hours at 300. It won't be that fall-apart shred you get from low and slow, but it's moist and totally edible. I've pulled that off on weeknights when I forgot to start the smoker early.
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