nrok2118
Full Fledged Farker
I know this is a dumb question, but whenever I do shoulders I take it to about 200 degrees and after a rest in a cooler for a few hours Ill use my hands and PULL the meat apart, resulting in this:
It has that stringy texture to it, and while its good, I wanna grab a CHUNK of meat thats equally tender and delicious.
So my dumb question is:
For CHOPPED pork is the same EXACT thing just...well...chopped up? Or do you guys take it to a lower temp to keep it from fall apart tender?
It has that stringy texture to it, and while its good, I wanna grab a CHUNK of meat thats equally tender and delicious.
So my dumb question is:
For CHOPPED pork is the same EXACT thing just...well...chopped up? Or do you guys take it to a lower temp to keep it from fall apart tender?
