I smoked several large 10-pound pork shoulders for a neighbor who was having a big party. He wanted them cooked to 130 and was planning to heat them up later on. He gave me a large 4-lb piece that I refrigerated. The next day I took it out of the refrigerator and put it in the oven at 350 covered in foil with a wireless thermometer in the middle. Several of the recipes and ChatGPT said to heat it up until the internal temperature reaches 145 for medium and that should take 20 minutes from where I was.. That doesn't make sense to me because it would take a much longer time for the internal temperature to get that high. In fact after 30 minutes the internal temperature went from 60 to 75. What am I missing here and what is the correct method to cook and to measure meat that's partiallly cooked, coming out of the refrigerator for another round of cooking.
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Cook time is not determined by weight but rather by the thickness of the meat. I routinely cook pork shoulders and take them to 200 cooking at 225. I can’t imagine the meat being tender if not cooked to at least 195 and cooking at 350 seems a little high for a pork shoulders. Has it been fully cooked and you are just reheating? -
I'm thinking the articles meant aprox 20 minutes per pound. It's basically reheating leftovers and a safer temp would be 165* min to kill bacteria according to USDA.
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If your starting point was 130, my guess is at 350 oven temp, it might take 20 minutes to get to 145, but starting from refrigerator temp, no way. I'm assuming ChatGPT "thought" you were at 130 currently, not refrigerated temp?Comment
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