NO, 160 is NOT what you want. The 170 is fine and the meat is probably done to the point of pulling. This is NOT roast pork where 160 is the well done temp. This is a slow braise basically and the temp goes higher and breaks down the collagen--as I have said.
Pop--I have been making this for over 40 years. I am sure yours is good. I am equally sure mine is good--done in the smoker or in the oven, as I do it. Take a look at the recipe. Mine doesn't shrink so much as "collapse". The bone is negligible--maybe you are using an entirely different cut from mine. The bone in mine is about 3-4" long and 1 1/2" wide--with a slight "y" shape. It might weigh 1/4#.
And a quote to perhaps further explain it.
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In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts of meat must be "cooked through doneness to tenderness." In other words, you don't stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140°F or even 170°F.[/FONT]
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In order to be tender, a pork butt must be cooked to an internal temperature of 180-205°. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. "Low and slow" barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.[/FONT]
- [FONT=Verdana,Helvetica,Arial]For sliced pork, cook to 180-185°.[/FONT]
- [FONT=Verdana,Helvetica,Arial]For pulled pork, cook to 190-205°.[/FONT]
[FONT=Verdana,Helvetica,Arial][/FONT][FONT=Verdana,Helvetica,Arial]Where To Measure Internal Temperature[/FONT]
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A pork butt consists of a number of individual muscles that converge at the shoulder, and there is a lot of fat and connective tissue between these muscles. As a result, you will get different temperature readings between different muscles and between meat and fat or connective tissue.[/FONT]
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I feel the best way to measure internal temperature is to check in several locations and average the results. For example, if you're shooting for 195°F and you get readings of 193°F, 195°F, 198°F, and 201°F in different locations, you've achieved your goal of 195°F. If you prefer to measure in just a single location, then measure in the thickest part of the meat.[/FONT]
[FONT=Verdana,Helvetica,Arial][/FONT][FONT=Verdana,Helvetica,Arial]Temperature Plateau[/FONT]
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It's common for a pork butt to reach a temperature plateau of 155-170°F during cooking--a point at which the internal temperature stops rising and stalls, sometimes for several hours. It's thought that this has something to do with the amount of moisture in the meat and the conversion of collagen to gelatin discussed above.[/FONT]
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Do not despair, because this is when the meat is starting to "cook through doneness to tenderness." With some patience and a 225-250°F cooker temperature, the pork butt will eventually move beyond the plateau and the meat temperature shall rise again.[/FONT]
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If you're cooking a very large pork butt and running short on time (or patience), you can kick the cooker up to 275°F without doing any harm. Or, if the pork butt has reached 160-175°F, you can wrap it in foil and finish it in the cooker or in the oven, like in Pork Butt - Quick Cooked.[/FONT]
[FONT=Verdana,Helvetica,Arial][/FONT][FONT=Verdana,Helvetica,Arial]Cooking Times[/FONT]
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How long will it take to cook pork butt to 180-205°F? As a rough estimate, figure 1-1/2 to 2 hours per pound based on the trimmed weight of an individual roast. For example, when cooking two roasts weighing 8 pounds each after trimming, the total cooking time for both roasts should be 12-16 hours.[/FONT]
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Remember, this is only an estimate--it may take more or less time, depending on the thickness of the pork butt, the amount of connective tissue that needs to be converted to gelatin, the temperature of the cooker, weather conditions, and the number of times you open the cooker for turning and basting.[/FONT]
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While it may not take much more time to cook multiple pork butts that it does to cook just one, it will require more fuel. Make sure to use more charcoal in the cooker when barbecuing multiple pork butts.[/FONT]