Braised pork shoulder cook time?

[Corbmonster]

After trimming the fat and skin it is 7 lbs. Would 4 hrs at 300 degrees do it? My cook time options are weird. It has to cook while I'm at work. I was planing to braise it and pop in oven while on my lunch break, and have it cook during 2nd half of my shift. Do-able? -bone in shoulder, cast iron dutch oven.

[DrGaellon]

No, a 7 lb roast will likely need at least 5 hours.

[SarasotaCook]

I've done a 4 1/2 lb one, just recently for a friend. I seared it first and then in the oven to braise with a few veggies.

I cooked at 325 for 4 hrs, it might of been done 30 min before; but it was perfect when I took it out.

A 7 lb is going to take much longer especially at only 300.

[Corbmonster]

bear in mind, I'm looking to have a slicing roast, not pulled pork. So the internal temp doesn't have to get quite as high. (peak of 180 vs. 195)

[SarasotaCook]

Pork shoulder I have never sliced before, it is more of a pulled pork type of meat. Also, 185 is very high for slicing. When I slice pork, I like a much lower medium temp and I usually use a pork loin for that type of recipe. Also, Braising, is meant to be long and slow and isn't really used for slicing a cut of meat.

JUST IMO. My pork shoulder I wouldn't of been able to cut or slice.

[SarasotaCook]

I should also say ... the texture of a Butt or Shoulder is much 'stringer' for a better word because of the type of cut; and doesn't lend itself to slicing vs the texture and cut of a loin, etc, which is a denser / firmer meat

[Corbmonster]

Ya, I realize it isn't typically done like this but I wanted to give it a shot. To have a roast for a dinner party, and cook the left overs to pulled pork so I can vac seal freeze, and use throughout the semester. But if it becomes pulled pork, I won't be heart broken. I did start it an hour earlier so It can cook for up to 5.5 hrs if need be. Or less if done before.

[DrGaellon]

I use this recipe from Cook's Illustrated. Makes phenomenal pork shoulder.

[Chicagoland Chef du Jour]

DrGaellon wrote:
I use this recipe from Cook's Illustrated. Makes phenomenal pork shoulder.

This recipe cannot be viewed w/o having a membership.
The name alone sounds good. Would you mind C&P the recipe so we can view?

[DrGaellon]

Chicagoland Chef du Jour wrote:
This recipe cannot be viewed w/o having a membership.
The name alone sounds good. Would you mind C&P the recipe so we can view?

You mean you don't have a membership?
Ask, and ye shall receive: Slow Roasted Pork Shoulder With Peach Sauce

[SarasotaCook]

Nice recipe, sounds very good. Saved. Thx

[Chicagoland Chef du Jour]

Nice! (saved) Thanks.

How sweet is the sauce? Is is pretty well balanced w/ the wine & vinegar (an not so sweet?)

[Chicagoland Chef du Jour]

DrGaellon wrote:

Chicagoland Chef du Jour wrote:
This recipe cannot be viewed w/o having a membership.
The name alone sounds good. Would you mind C&P the recipe so we can view?

You mean you don't have a membership?

Yikes, this info ($34.95 ANNUAL Website Membership) was not readily available until I checked out GIFT giving option.

For teh time being, I'll just steal your recipes!

[DrGaellon]

It's sweet but balanced.

[Amberngriffinco]

worst thing, goes back in the oven, or crock till it falls apart, right?

experimenting is exciting!

post results please!