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Pork didn't get done in time

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1

I recently made this recipe:

https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html

7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours.

I cooked it in a freestanding turkey roaster and after 12 hours, plus an hour of rest, it wasn't really done -- the meat wasn't fork-tender, and the bone was still firmly attached.

I then put it in a 350 F oven for about two more hours, with another hour of rest, and was much happier. The meat was fall-apart tender, and the bone slid right out.

But why did I have to do that? How did I screw up?

It shouldn't matter that I used a freestanding roaster instead of a standard oven, should it? 225 degrees is 225 degrees, right?

I only had a few other thoughts:

I didn't let the meat come up to room temperature before roasting, but I don't think the recipe said to do that. (Is that just assumed?)

The meat was sitting on a rack in the roaster, with a little bit of air space underneath, instead of sitting directly in a baking dish as in the recipe video. Can that matter?

cooking-time pork

share|improve this question

edited 1 hour ago

John Gordon

asked 3 hours ago

John GordonJohn Gordon

1133

• 
  
  
  

  
  3
  

  
  
  
  
  
  

  
  
  It's also possible that your roaster has a bad thermostat. Have you tried putting a thermometer in there to make sure it's accurate?
  
  – Joe
  3 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  @Joe I hadn't thought of that!
  
  – John Gordon
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Did you measure the internal temperature of your pork shoulder after 12 hours with a calibrated thermometer? What was the reading?
  
  – moscafj
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  @moscafj I didn't. When I saw that the bone wouldn't budge, I didn't bother investigating any further. I'll definitely keep that in mind for next time.
  
  – John Gordon
  1 hour ago
  

  
  
  
  

add a comment | 

1

I recently made this recipe:

https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html

7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours.

I cooked it in a freestanding turkey roaster and after 12 hours, plus an hour of rest, it wasn't really done -- the meat wasn't fork-tender, and the bone was still firmly attached.

I then put it in a 350 F oven for about two more hours, with another hour of rest, and was much happier. The meat was fall-apart tender, and the bone slid right out.

But why did I have to do that? How did I screw up?

It shouldn't matter that I used a freestanding roaster instead of a standard oven, should it? 225 degrees is 225 degrees, right?

I only had a few other thoughts:

I didn't let the meat come up to room temperature before roasting, but I don't think the recipe said to do that. (Is that just assumed?)

The meat was sitting on a rack in the roaster, with a little bit of air space underneath, instead of sitting directly in a baking dish as in the recipe video. Can that matter?

cooking-time pork

share|improve this question

edited 1 hour ago

John Gordon

asked 3 hours ago

John GordonJohn Gordon

1133

• 
  
  
  

  
  3
  

  
  
  
  
  
  

  
  
  It's also possible that your roaster has a bad thermostat. Have you tried putting a thermometer in there to make sure it's accurate?
  
  – Joe
  3 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  @Joe I hadn't thought of that!
  
  – John Gordon
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Did you measure the internal temperature of your pork shoulder after 12 hours with a calibrated thermometer? What was the reading?
  
  – moscafj
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  @moscafj I didn't. When I saw that the bone wouldn't budge, I didn't bother investigating any further. I'll definitely keep that in mind for next time.
  
  – John Gordon
  1 hour ago
  

  
  
  
  

add a comment | 

I recently made this recipe:

https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html

7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours.

I cooked it in a freestanding turkey roaster and after 12 hours, plus an hour of rest, it wasn't really done -- the meat wasn't fork-tender, and the bone was still firmly attached.

I then put it in a 350 F oven for about two more hours, with another hour of rest, and was much happier. The meat was fall-apart tender, and the bone slid right out.

But why did I have to do that? How did I screw up?

It shouldn't matter that I used a freestanding roaster instead of a standard oven, should it? 225 degrees is 225 degrees, right?

I only had a few other thoughts:

I didn't let the meat come up to room temperature before roasting, but I don't think the recipe said to do that. (Is that just assumed?)

The meat was sitting on a rack in the roaster, with a little bit of air space underneath, instead of sitting directly in a baking dish as in the recipe video. Can that matter?

cooking-time pork

share|improve this question

edited 1 hour ago

John Gordon

asked 3 hours ago

John GordonJohn Gordon

1133

share|improve this question

edited 1 hour ago

John Gordon

asked 3 hours ago

John GordonJohn Gordon

1133

share|improve this question

edited 1 hour ago

John Gordon

asked 3 hours ago

John GordonJohn Gordon

1133

asked 3 hours ago

John GordonJohn Gordon

1133

asked 3 hours ago

John GordonJohn Gordon

1133