Skip to main content

Replies sorted oldest to newest

This is not a guesstimate on timing,but a thought about the process.

Something new folks may not consider is that pork shoulder/butt is cooked low and slow to break down collagen and render fat.

The amount of time in the plateau may enhance the breakdown of the tough stuff.[collagen]

Water heated to temp may be linear as to time /volume.

But, a 1/4 inch steak, cut from the shoulder,could come to temp in a couple mins in a hot skillet-but would it be tender/pullable?

Maybe, think about the process of low temp and time that are performing on the tissue,and not the heating of the mass/weight?

Just a couple of thoughts.

Add Reply

Link copied to your clipboard.