cooked to only 145°. That sounded too low to me, plus I'm a bit paranoid about seeing any pink in ANY meat (gourmets would recoil in horror if they knew I want both steak and burgers well done--no pink at ALL). One site said pork roasts should be a minimum of 160° internally. I ultimately went with 200° based off of a couple comments on Reddit saying that 200° was necessary for "shred-ability" and "fall off the bone" tenderness. Don't know about that--I figured as long as I was cooking it "low and slow", it would be perfectly shreddable, plus I have cooked 2-3 lb. pork shoulder/butt in the crockpot for only 8 hours and the meat came out perfectly tender and easy to shred. But I admit my 8 lb. beast of a (pig's!) butt, cooked 9 and 1/2 hours until it reached 200°, came out excellent.
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