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Carnitas
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notbob
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Posts: 14,587
Carnitas
(Steve Pope) writes:
> toughness out of the meat. 200 - 225 is the range I've usually
> heard recommended. "Low and slow", etc.
Yes, I know this is the sacred bbq mantra, but it's not altogether
true, at least with respect to pork. After reading a discussion by
TFM and other rabid Q'ers, I oven-roasted a pork shoulder at 350 deg
F, till the bone turned free. You'll get killer pull pork just fine.
Granted, the smoke won't be there, but the meat will be perfectly
tender. In fact, if you google long enough, you find other greybeard
pork Q'ers who pooh-pooh the "low n' slow" gospel as a buncha new wave
hooey. OTOH, you are perfectly welcome to go low n' slow. Keep an
eye on the liquids. Also, there's no way in Hell I'd do this with a
brisket.
nb
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