Lucinda Scala Quinn made this recipe on The Today Show and I want to make it for Christmas as a roast. The recipe says to cook the bone-in pork shoulder for hours at 325 until it reaches 190 degrees and then for AN HOUR MORE! I am really nervous about doing this. My butcher, my sister, and my husband all say it would be way over-cooked. Pork roast would normally be done at 160 degrees, right? The butcher says it would only make sense if we were pulling the pork, as it is shown when used for a sandwich, but I would like it to slice nicely for our family dinner. The recipe also says it is almost impossible to overcook, but to be wary of undercooking. Any input?? Help! Thanks.
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