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Old 01-11-2016, 06:14 PM   #11
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After a little research and a phone call to a good friend. I learned that you do not want to fry it to 195. It should be fried to 165. It will not shred, but it is supposed to slice well and have a wonderful bark.
My friend also says to serve it with a bourbon BBQ sauce............
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Old 01-12-2016, 10:59 AM   #12
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Thanks for all your responses. I was concerned about the 8 mins per pound @300 F, It seems like a long time but giving the fact that 195F temperature is needed in the inside for pork I guess is not that much. I will fry @ 300 F for 8 mins per pound or until i get 195 F next to the bone (witch ever comes first) and then finish it 350-375 F for 5-7 mins.
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Old 01-12-2016, 11:02 AM   #13
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Originally Posted by Rpolancot View Post
...I will fry @ 300 F for 8 mins per pound or until i get 195 F next to the bone (witch ever comes first) and then finish it 350-375 F for 5-7 mins.
Let the 8 minutes per pound be a guide and keep checking the temperature. When you hit 195F around the center of the shoulder, you're done. Take it out and let it rest. No need to 'finish' it.
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Old 01-12-2016, 11:36 AM   #14
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It includes part of the leg, but in the pig, the shoulder joint is actually in the picnic area. And the amount of leg included depends on the butcher and how they cut it.

I was confused about it for a long time, too. The two cuts do have different properties. I prefer the butt because it has fewer muscle types so it cooks more evenly.
I was raised on the picnic cut as we wanted cracklings and the picnic type is what Cubans made back home in Miami.
Thanks for the detailed chart.

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Originally Posted by mlyyates View Post
After a little research and a phone call to a good friend. I learned that you do not want to fry it to 195. It should be fried to 165. It will not shred, but it is supposed to slice well and have a wonderful bark.
My friend also says to serve it with a bourbon BBQ sauce............
Sounds about right to me. Why all the scare over underdone pork?
I fry pork chops to medium all the time and never would think of making a well done loin roast.
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Old 01-12-2016, 11:49 AM   #15
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...Sounds about right to me. Why all the scare over underdone pork?
I fry pork chops to medium all the time and never would think of making a well done loin roast.

It's not a food safety issue. I has to do wth the prolonged cooking to 195F breaking down the collagen in the shoulder, tenderizing the meat.
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Old 01-12-2016, 03:58 PM   #16
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Sounds about right to me. Why all the scare over underdone pork?
I fry pork chops to medium all the time and never would think of making a well done loin roast.
There's no scare. We're talking about the shoulder, not the loin. At medium, the shoulder will still be tough.
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Old 01-12-2016, 05:10 PM   #17
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There's no scare. We're talking about the shoulder, not the loin. At medium, the shoulder will still be tough.

From what I have been told if cooked to 195 the outside is burned.... I don't know for sure though. let us know how it turns out. Now I am curious.
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Old 01-12-2016, 08:44 PM   #18
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Yes, I'm interested to know how it turns out, too.
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Old 01-12-2016, 08:51 PM   #19
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From what I have been told if cooked to 195 the outside is burned.... I don't know for sure though. let us know how it turns out. Now I am curious.
I agree. As I said above, deep frying probably isn't the best way to go with this cut.
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Old 01-12-2016, 09:50 PM   #20
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I agree. As I said above, deep frying probably isn't the best way to go with this cut.
Yes. I should have said, I'm interested in seeing the outcome, but I don't want to waste a pork shoulder on it myself
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