meat temp

[jeff vogt]

Hello, I bought 4 pork shoulder boneless half blade roast from HyVee. They weigh 3.25 to 3.50 pounds. What should the meat temp be when done? Thanks, Jeff

 

[K Kruger]

~145-150 if you're planning to serve as a typical pork roast.

 

[K Kruger]

Whoops, sorry. I just noticed 'shoulder'--was thinking blade-end loin roast. If serving sliced then 165-175; if planning to pull then to the point the roast is fall-apart tender, likely in tne 180s or higher.

 

[jeff vogt]

There is some fat on top I plan to leave. I plan on pulling, so 185 or higher is good. Jeff

 

[K Kruger]

Since they're small cuts you might want to consider foiling when they hit the 170s. Not required, but it will lessen the chance of losing too much in the way of moisture/driooing as they finish. Foiling can cause internal temps to rise more quickly but this doesn't mean 'done' because done is when the meat is tender--fully tender and pullable in this case--not a specific number. You'll want to test for tenderness with your probe. The meat will feel very sodt as the probe goes in with no effort at all. That's done, regardless of what the temp is.

Good luck.