“Pork butt” is sometimes used interchangeably with “pork shoulder ... crispy bark with moist and tender inner fibers. Morris recommends a binder rubbed on the meat’s exterior to help ...

According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

There's nothing quite like deliciously tender and juicy pulled pork with just a hint of smokey goodness and bursts of flavors from a perfect spice blend. But getting pork shoulder tender in the ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero ... crisp skin on the outside with juicy meat inside can be a challenge.

For the pork ... it another 30 minutes. The meat should by now be a deep brown color. If the outside of the shoulder doesn’t have some dark, crispy areas (i.e., bark or, if you started with ...

The meat is cooked if the skewer it hot to touch.) To be honest, it's hard to overcook pork shoulder, so feel free to give it longer. While the pork is cooking, make the apple sauce. Put the ...