Cooking pork shoulder within the oven at 225 levels Fahrenheit is a well-liked methodology for reaching tender and flavorful outcomes. The low temperature and prolonged cooking time enable the connective tissues within the meat to interrupt down, leading to a succulent and fall-off-the-bone texture.
This cooking methodology is especially well-suited for big cuts of pork shoulder, reminiscent of Boston butts or picnic roasts. These cuts are usually cheaper than different elements of the pig, and the gradual cooking course of helps to maximise their taste and tenderness. Moreover, cooking pork shoulder at a low temperature helps to stop the meat from drying out and changing into robust.
