Seems like you have your answer but I'll throw in my 2 cents also. I agree you need to take the temp up. I thought I had read several places before finding this site that you only needed to take pork to 165 and maybe so for it to be safe. But after finding this site I would take it to 195. Then I helped out in a comp and the guy was taking his to 220. I pulled several and basically all I had to do was crush it with my fingers in one move and it fell apart, of course there will be a few big chunks you have to work still but the higher temps do the job.
post #21 of 22
8/27/08 at 12:44pm