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omes into its own when slow-cooked. Whole shoulders make a very large roast, often 12 pounds or more, so they're usually cut in half fo r retail purposes. The upper portion of the shoulder is usually referred to as the butt or Boston Butt, while the lower portion is usua lly sold as a fresh picnic or shoulder arm roast. Any of these can be slow-cooked. Cooking Times Cooking times are variable for shoulde r roasts, depending which cut you've purchased and how you're cooking it. At 250 F or lower, shoulder roasts will typically require 1 1 Eat Right for Your Type /2 to 2 hours per pound. If your roast is deboned and tied it will cook more quickly, so expect your cooking times to be at the shorter end of that scale. Bone-in roasts take longer, especially if you leave the thick rind of fat in place to protect the meat from drying. buy sgs atomized cartridge Those cooking times assume you're cooking the roast to well-done to take full advantage of the shoulder's character. Importance of Tem .

ed. You can treat it as an ordinary pork roast and eat it when its internal temperature reaches 145 F or 160 F, but its dense muscles a nd connective tissues will still be chewy. If you continue cooking until its temperature rises into the 180 F to 200 F range, the conne ctive tissues will dissolve, the muscle fibers will soften, and your shoulder will develop its famously rich and lush texture. Cooking Methods You can cook your shoulder in several ways, but slow-roasting and old-school barbecue are two of the most common. In the oven, Eat This Not That set the temperature to 250 F and let your roast cook undisturbed for six to eight hours, depending on its size, until it's fork-tender. If you want to crisp the skin -- a guilty pleasure -- remove the roast, raise the oven to 500 F, and return the roast to the oven for buy sgs atomized cartridge 15 minutes at the higher temperature. Barbecued shoulders are usually flavored with a dry spice rub, then cooked over charcoal and hard .

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