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Old 09-26-2008, 02:55 PM   #1
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
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Boston Butt, internal temp?

I put a Boston Butt bone in roast into my slow cooker this morning..

I'm trying to make it soft and tender, but maybe not as far as Pulled Pork style..

More like a very tender roast that can still be sort of "sliced"..

I don't have an instant read thermometer, but do have one of those old school large ones that you stick deep into the meat..

What internal temp. am I looking for?

My "slow cooker" seems to cook pretty fast to me, and the roast looks done after 5.5 hrs. on low, the meat is definately pulling away from the bone, but I don't want to stop it too early!

Thanks, Eric Austin Tx.


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Old 09-26-2008, 03:15 PM   #2
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Location: Massachusetts
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190 F and up will give you pulled pork. Vrey tender and shredable.

160 F will give you well done roast that may still be a little tough. I'd shoot for somewhere in between for your needs, about 175 F -180 F.
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