temp

The ideal final internal temperature for shredded pork shoulder, typically cooked low and slow, is generally accepted to be within a specific range. This ensures the breakdown of connective tissue, resulting in tender, easily shredded meat. For example, a temperature within this range, measured with a reliable meat thermometer, indicates the pork is ready to be pulled apart.

Reaching this optimal temperature range is crucial for achieving the desired texture and flavor profile. Historically, pitmasters and home cooks relied on tactile cues like the “wiggle test,” but accurate temperature measurement provides greater consistency and reduces the risk of undercooked or overcooked meat. Precise temperature control contributes to a more enjoyable culinary experience, delivering consistently tender and flavorful pulled pork.

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The ideal final internal temperature for shredded pork, typically achieved through slow cooking methods like smoking or braising, is generally considered to be between 190F (88C) and 205F (96C). This range ensures the breakdown of connective tissues, resulting in tender, easily-shredded meat.

Achieving this specific temperature range is crucial for optimal texture and flavor. Lower temperatures may result in tough, chewy meat, while excessively high temperatures can dry the pork out. Historically, pitmasters and home cooks relied on experience and tactile cues to determine doneness. Modern cooking tools, like instant-read thermometers, now provide a more precise and reliable method for ensuring perfectly cooked, succulent pulled pork every time. This precise temperature control has contributed to the increasing popularity and consistent quality of this barbecue staple.

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