I want to cook a pork shoulder in the oven, low and slow. What’s the lowest temp I should use? I want it to take as long as possible so that I can let it go overnight. (I’ve got someone to check on it during the night so I don’t burn the house down…)
Man, this is one of my favorite cuts of meat, if it’s Boston butt; the best for what you’re wanting. Begin by pre-heating the oven to 500*f. Bake roast 15 min. then lower temp. to the lowest possible setting. It would be nice if the roast could be basted every 15 – 20 min.; placing two 10.5 oz. cans of fat-free chicken broth in pan.Use a little water to invigorate the basting liquid, when pan begins to go dry. Temp. should read 160*f. Pull from oven and loosely cover with foil to cover and let the roast rest (set) for 10 – 15 min. Temp. will continue to rise & juices will redistribute through meat.
I’m currently up-dating my web-sites that have recipes like this & more. Go to http://sites.google.com/site/chefcarrollpresents/recipes-from-1 Give it a read if you wish; after 5 pm EDT.
March 6th, 2010 at 7:44 pm
Man, this is one of my favorite cuts of meat, if it’s Boston butt; the best for what you’re wanting. Begin by pre-heating the oven to 500*f. Bake roast 15 min. then lower temp. to the lowest possible setting. It would be nice if the roast could be basted every 15 – 20 min.; placing two 10.5 oz. cans of fat-free chicken broth in pan.Use a little water to invigorate the basting liquid, when pan begins to go dry. Temp. should read 160*f. Pull from oven and loosely cover with foil to cover and let the roast rest (set) for 10 – 15 min. Temp. will continue to rise & juices will redistribute through meat.
I’m currently up-dating my web-sites that have recipes like this & more. Go to http://sites.google.com/site/chefcarrollpresents/recipes-from-1 Give it a read if you wish; after 5 pm EDT.
References :
Pro.chef w/ 29 years exp. Ex.chef & owner of JOYBELL’S Personal Chef & Catering Services.