- Apr 8, 2010
- 98
- 10
I'm interested to know if there are any major problems with me cutting a pork shoulder, perhaps in halfs or fourths to cut down on quantity cooked at one time (and perhaps time as well)
also, can i purchase it this way?
and if the answer to all this is yes, would it have to reach a lower internal temperature, or still around 180 or 190?
any insight on this would be appreciated
also, can i purchase it this way?
and if the answer to all this is yes, would it have to reach a lower internal temperature, or still around 180 or 190?
any insight on this would be appreciated