Ah, the shoulder—the boss of pork roasts. This beast wants 200-205°F. Yes, you read that right. It’s a different animal.
Shoulder is full of connective tissue that needs to break down into gelatin. That takes time—like, 8 hours. Low and slow, baby, low and slow.
Mastering the Perfect Pork Roast - Cook Times and Temps
Think pulled pork. You want it shreddable, not sliceable. Pull it at 203°F, rest it, and let it fall apart like a happy little dream.
The “Oops, I Overcooked It” Recovery Plan
Hey, it happens. You forgot to check the temp, and now your roast is a leather belt. Don’t panic. Slice it thin, drown it in gravy or apple sauce, and call it “rustic.”
Or dice it up and make carnitas. Shred it in a pan with some broth and salsa. No one will know you ruined a whole roast. I won’t tell.
Gravy fixes everything. That’s a life rule, not just a cooking one.
