old pork, not cooked long enough?

[dano126]

Hello, I found a 2 year old pork roast, buried deep in my freezer, so I smoked it. I was pressed for time after it had reached a 160 deg. internal temp. So I pulled it out, wrapped it up and let it set. My wife had the munchies later and decided to take a chunk of it. She said, even though it was moist, it seemed undone and rubbery. My question is, can I put it back on the smoker and crank up the heat a little and cook it a bit longer? Maybe wrap it up in some foil with maybe some apple juice or something? Or, should I just pitch it to the coyotes, being it was 2 years old?
Thanks for any advice...

 

[SmokinAl]

You didn't say what cut of roast it was, but if it was a shoulder, yes wrap it up in foil with some liquid & let it go until you hit 200-205, or probe tender. Then you can pull it for pulled pork sammies. If it's a loin then it's already overcooked.
Al

 

[hillbillyrkstr]

Yup what Al said is prettt much the bottom line on this. 160 is way over on a loin, and 160 is way under on a shoulder.

If it’s a shoulder wrap it in foil with some apple juice and take the internal temp up between 200-205 like al said and you’ll be happy.

Good luck

Smoker