I have a 4# and 5# heritage pork shoulder (I think they are Blackfoot). I don't see a lot of marbling. Thoughts on what temp to pull at? Other pork from this farmer is sometimes a bit tough when pulling after 2 hr. Faux cambro. Pic of shoulders attached.
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Napoleon gas grill (soon to go bye bye) rotting out.
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taylor digital scale
TSM meat grinder
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When they are done. 😊
Seriously, start checking at 190 and go for probe tender. But my guess would be it would be around 205. Maybe consider a wet brine?
I don't disagree, but he's talking about a shoulder from a farmer that has been known for tougher meat, and his has little marbling. I don't think he can depend on 203 being a sure thing.
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