I'm intending to do the following recipe with an 8lb (3.6kg) bone in shoulder (Essentially 30mins @230C/450F, 16hours @ 110C/230F, 45mins@230C/450F).
I'm concerned that such a long cooking time will dry out the meat and my shoulder is below the 5-8kg range that the recipe suggests. I've looked around on the web for advice and I haven't found anything conclusive
Most of the posts on this site use a slightly higher cooking temperature for much less time (250F for 6-8 hours seems to be the consensus).
There seems to be two concerns:
- Safe meat, this seems pretty easy to achieve (140F+)
- Tasty, melty, delicious meat (195F to melt the collagen)
I'm inclined to just give it a try but a decent pork shoulder runs at least $70 in Canada and I don't want to blow thanksgiving.
Any thoughts on how/if I should adjust he cooking time/temperature?