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Unread 06-19-2014, 12:33 AM   #1
StanDaMan79
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Default Too low, too slow?

A friend was telling me about the lunch this little local place serves, so I went up there to try it out. I had the Cubano, had heard about but never tried one. it was excellent, and since my buddy is friends with the owner, I asked her how she seasons and cooks it.

Here is my question. She says she cooks the pork butt in her oven at low, for 24 to 27 hours. She said the temp is 140. Thats where the question lies.

All other concerns aside, will pork pull cooked at this temp. i don't think it would. I think her oven must be hotter then she thinks.
The pork was tender, and no, I didn't get sick. She told me the cook temp after I ate it, Lol.

Opinions? Will it pull if it was cooked at 140, or his her oven running hotter then she thinks. Thanks for the help.
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Unread 06-19-2014, 01:23 AM   #2
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That's a perfect temp for pork jerky.
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Unread 06-19-2014, 06:21 AM   #3
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Celsius maybe... that would be 284 Fahrenheit...
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Unread 06-19-2014, 06:41 AM   #4
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Never will pull at 140. She is confused !
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Unread 06-19-2014, 06:43 AM   #5
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I did a quick google search and found this amongst article in The Guardian from 2011.


Quote:
It is a momentous day in meat cookery: the US Department of Agriculture has lowered the recommended minimum cooking temperature of pork by 15 degrees Fahrenheit (9.5C)...
Quote:
So pork may now be lawfully cooked In the United States at 145F (62C), the same temperature as whole cuts of beef and lamb. That's 20F less than poultry, which must still be cooked to 165F (74C).
Quote:
Another US body, the Food and Drug Administration suggests even lower cooking temperatures if combined with longer cooking periods for baked and roasted meats: 130F (54C) for over 112 minutes, or 140F (60 degrees C) for over 12 minutes.
http://www.theguardian.com/lifeandst...atures-lowered


It seems perfectly ok to cook at that temperature as long as the internal temperature hits the "right mark" for the proscribed time and that sounds feasible if she is cooking them for over 20 hours.

I would never do it but there you go...
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Unread 06-19-2014, 07:21 AM   #6
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It's got to be Celsius...
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Unread 06-19-2014, 09:06 AM   #7
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I supposed anything is possible, but I seriously doubt that the result will be pullable, or even tender. When we cook butts we are typically taking them to 190+ degrees to get them pullable. Physics will tell you that it is impossible to heat something to 190 when the cook temperature is 140. The meat will never get above 140.

Now, it is possible that enough time at 140 will render the fat and connective tissues enough to get a decent product, but I'm not willing to test that out
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Unread 06-19-2014, 09:13 AM   #8
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Quote:
Originally Posted by darkoozy View Post
It's got to be Celsius...
No, at 285F for 24-27 hours you'd have pork cracklin's or something. Definitely not tender meat.

Her oven has to be running hotter. A butt will cook to buttery tender in about 24 hours at 200F. I did one in my oven once that low.
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Unread 06-19-2014, 09:18 AM   #9
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Maybe she's cooking it at a completely different temperature and then HOLDING it at 140 over a 24 hour period of time? Otherwise I don't know how she's getting tender, eatable pork.
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Unread 06-19-2014, 09:22 AM   #10
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Quote:
Originally Posted by DaveAlvarado View Post
No, at 285F for 24-27 hours you'd have pork cracklin's or something. Definitely not tender meat.

Her oven has to be running hotter. A butt will cook to buttery tender in about 24 hours at 200F. I did one in my oven once that low.
I believe I read that Tuffy Stone cooks his pork at 200 for 24 hours at his restaurant.
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Unread 06-19-2014, 09:23 AM   #11
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Quote:
Originally Posted by Sevengoals View Post
It seems perfectly ok to cook at that temperature as long as the internal temperature hits the "right mark" for the proscribed time and that sounds feasible if she is cooking them for over 20 hours.

I would never do it but there you go...
Not at all OK and that's not opinion. If the oven is truly 140F the meat will never reach 145F. It's simply not possible.

At less than 140F bacteria will not be killed but can multiply. The guideline (USDA?) is to get the meat from 40F to 140F in less than 4 hours. 20 hours at 140F would risk turning this into a science experiment.

She either meant 140C, 240F or simply didn't want to share her process.
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Unread 06-19-2014, 10:33 AM   #12
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Not to mention that if you're only cooking at 140F, not only will the meat never reach safe temperature, but it will spend hours and hours in the danger zone. It'll be happy bacteria time, with no cleansing with fire period at the end.
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Unread 06-19-2014, 10:39 AM   #13
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i think she is mistaken about her temps.
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Unread 06-19-2014, 10:49 AM   #14
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^^^What he said^^^ She's going off what the knob says without an oven thermometer.
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Unread 06-19-2014, 10:52 AM   #15
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I'd say it is absolutely possible providing that the pork is well sealed tightly in a roaster. When you think about it it is not much different then using an immersion circulator for sueV. The pork will stew in it own juices as long as there is moisture present braising will continue and the more moisture the the higher the efficiency.
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