The point at which pork shoulder reaches a specific internal reading, typically measured in degrees Fahrenheit, is critical for achieving the desired texture for shredding. This target reading indicates that the connective... Read more »
The internal temperature at which pork shoulder is considered fully cooked and ready to be shredded is a critical factor in achieving the desired tenderness and safe consumption of the meat. Reaching... Read more »
A flavorful liquid accompaniment, typically applied after the primary cooking phase, enhances the taste and moisture content of shredded or chopped barbecue. This element often features a vinegar, mustard, or tomato base,... Read more »