Pork Shoulder

Michael Pollan Cooked

  1. Rub pork shoulder with salt 1-3 days before cooking
  2. Refrigerate uncovered
  3. Allow to reach room temperature prior to cooking
  4. Cook at 200-330 deg for 4-6 hours
  5. Meat is done when interior reaches 195 deg
  6. 2 - 2lb pieces wrapped in foil - 250deg oven resulted in 199 deg after 5 1/2 hr

Cook's Science Sous Vide

  1. See cook's science Cochinita Pibil - grill + sous vide
  2. cook's science The Science of Pork Shoulder
  3. conversion of connective tissue protein collagen to gelatin results in tender meat
  4. starting at 140 deg the triple strand collagen unwinds to form 3 strands of gelatin
  5. experiment - sous vide 40 gram portions and recorded time to gelatinize and moisture loss
  6. 140 deg requires 31 hr with 29.8% moisture loss
  7. 158 deg requires 16 hr with 33.1% moisture loss
  8. 176 deg requires 7 hr with 35.9% moisture loss
  9. 194 deg requires 2 hr with 37.5% moisture loss



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