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If I'm going to chop the pork, I look for an internal temp of about 185-190*. It still needs to come off the bone easily to be good chopping meat. Cooking at 250* won't change that, it will just take longer to get there.

You'll have slightly more fat left unrendered which aids with holding and flavor.

I chop, sauce and freeze with good results. Just squeeze as much air as possible out of the freezer bag, or better yet, use quart take out containers like soup comes in from the Chinese take out.

6/19/104:29 PM

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