Achieving optimal doneness in slow-cooked pork shoulder involves careful temperature management. The internal heat level attained during the cooking process is a primary indicator of tenderness and the ability to easily shred the meat for serving. This thermal measurement is crucial for ensuring the final product is both safe for consumption and possesses the desired texture.
Properly monitoring internal warmth minimizes the risk of undercooked meat, which can harbor harmful bacteria. Furthermore, reaching the suggested endpoint allows the collagen within the pork to break down, yielding a succulent and easily pulled product. Historical cooking practices often relied on visual cues, but modern techniques emphasize the precision offered by thermometers.
