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Slightly Pink

Old 02-12-2018, 12:08 PM
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Default Slightly Pink

Cooked my first pork shoulder roast in the oven - 12 hrs at 250 - book said 10. It was a 10 pounder.

Some of the meat is not white but slightly pink, like parts of the drumstick on a Turkey seem to be - Meat thermom was about 160 after 8 hrs. Didn't check after that. Assumed it was 190. Anyway is it safe - according to google it is - but it isn't real flaky like the white parts for pulled pork. The last pic seems the truest color. It is not dark pink like the first 3 without flash show. Would you eat this? And definitely not red anywhere as the top pics show. I(t does not look like ham). See next post pic with natural light outdoors

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Last edited by LI Sound Grunt; 02-12-2018 at 12:19 PM.
Old 02-12-2018, 12:18 PM
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Same stuff - natural light outdoors


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Old 02-12-2018, 12:21 PM
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If it hit 160 it is definitely safe to eat.
Old 02-12-2018, 12:25 PM
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probably safe to eat for sure but doesn't look "pullable" to me. More like sliceable.
Old 02-12-2018, 12:47 PM
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I don't get a chance to say this a lot, but I would eat it. Little pink doesn't bother me.
Old 02-12-2018, 12:50 PM
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Really hard to tell....maybe send a huge slab my way for testing purposes!
Old 02-12-2018, 12:52 PM
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It is indeed only pull-able in some places. If I do it again it will be a 4 or 5 pounder.

Yea, I am pretty sure it should be safe at 160 but never had pork that was anything but white. I think they radiate all pork now and Tric is basically a thing of the past. Had a Puerto Rican kid at work that ate raw pork chops.
Old 02-12-2018, 12:53 PM
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I like my pork a bit rarer than most folks. Pink is fine these days.

Trichinosis isn't a big deal anymore. At least that's what I've been told.
Old 02-12-2018, 12:54 PM
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It is a absolute myth that pork must be completely white to eat.

I would actually say you overcooked it.
Old 02-12-2018, 12:57 PM
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Some of the yuppie BBQ restaurants around Raleigh details in their menus about how pink BBQ is fine to eat.

Looks good from my house.
Old 02-12-2018, 12:59 PM
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This is a case where a better meat thermometer would really help. If you want a pork shoulder that pulls apart easily, cook to at least 190 internal temperature and in my experience 205 is much, much better. The thing about those low, slow cooks is that the internal roast temperature can "stall" for hour and 160 degrees is the typical stall temperature.
Constant monitoring with a meat thermometer probe is the best way to detect that.

I use a Maverick meat thermometer probe that I leave in through the entire cook. The probe connects to a digital readout that sits outside the oven or grill.

I've never had a pork shoulder come off the grill with pink internal color like that, only pink would be just under the meat exterior surface, known as a "smoke ring".. My advice would be to cook that pork further by some other means before anyone eats it. But, if the roast was truly 160 degrees or higher in all places, it is safe to eat now.

If your oven temperature is low by 25 degrees, 12 hours isn't enough time to cook that roast completely. Have you calibrated the oven temperature?
Old 02-12-2018, 01:00 PM
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Side note I looked up trichinosis because my grandparents won't eat pink pork since it was a problem in their day. Was mainly trying to find info on why it's not really a problem now.

Google's autofill: "Is trichinosis an STD?"

My brain hurts for our society.
Old 02-12-2018, 01:00 PM
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Edible, but not pull-able. Here's the deal on making pulled pork -- slow cook it as you did, but towards the end, wrap it in foil and take the internal temp up to about 205. You need the higher temp to break down the collagen in the meat. Pull it from the grill and let it rest 15-20 minutes. The internal temp will go up another 10 degrees or so during this time. After rest, test it with a fork. The meat should separate into strands at that point with no problem.

A boneless pork shoulder is usually your best bet for making pulled pork. There's enough fat content in it to keep the meat nice and juicy.

On Edit: I see Yarcraft and I do it pretty much the same way. Got to get that final temp up to 205 to make it easy to pull.
Old 02-12-2018, 01:02 PM
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Originally Posted by LI Sound Grunt View Post
It is indeed only pull-able in some places. If I do it again it will be a 4 or 5 pounder.

Yea, I am pretty sure it should be safe at 160 but never had pork that was anything but white. I think they radiate all pork now and Tric is basically a thing of the past. Had a Puerto Rican kid at work that ate raw pork chops.
If you want it pull-able, put it in the crock pot for 18-24 hours.

I mean, it's way too late now, but, you know, for next time.
Old 02-12-2018, 01:05 PM
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Can't say whether it is safe to eat, but have you checked your oven's thermometer to make sure it is accurate? I cook shoulders all the time that are around 15 pounds. I usually run them at 225 degrees and they finish up in 12-14 hours. And by finish I mean fall-apart pull the whole thing.
Old 02-12-2018, 01:05 PM
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Originally Posted by Knoxes View Post
If you want it pull-able, put it in the crock pot for 18-24 hours.

I mean, it's way too late now, but, you know, for next time.
Actually not too late if it is otherwise undesirable. Just stick it in the crockpot with some stock of your choice, and cook it on low for a while.
Old 02-12-2018, 01:09 PM
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Pork is perfectly fine to eat at 150, so if you were at 160 I'd say you're good to go.

You quit too soon though. Next time wrap that in foil and put it in the oven at 220* for another 5 hours and you'll have pulled pork.
Old 02-12-2018, 01:09 PM
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Pork is safe to eat medium rare to medium at anywhere from 145 to 160F... so your fine. That pork is Medium.
Old 02-12-2018, 01:11 PM
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Originally Posted by autobaun70 View Post
Actually not too late if it is otherwise undesirable. Just stick it in the crockpot with some stock of your choice, and cook it on low for a while.
Eh, maybe. But I don't see much if any fat left. Maybe in that first pic. If there's a fat cap left, then it's worth a try.

Looks like my smoked brisket results. I quit after 2 attempts. It's too expensive to screw up a brisket three times.
Old 02-12-2018, 01:11 PM
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Originally Posted by Knoxes View Post
If you want it pull-able, put it in the crock pot for 18-24 hours.

I mean, it's way too late now, but, you know, for next time.
Not too late at all. He basically made sliced pork, nothing wrong with that. I'll take the leftovers of sliced pork and throw it into a crock pot with some bbq sauce; and then have pulled pork sandwiches the next day. You need the sauce because the fat is gone by this point, but it's still good.

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