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Pulled pork got rubbery after resting in a cooler in Tucson
I was at a backyard cookout last Saturday in Tucson, about 110 degrees outside. I finished my pork shoulder at 203 internal, wrapped it in foil and towels, and put it in a cooler to rest. After two hours when I pulled it, the meat was tough and rubbery instead of tender. Turns out the cooler temp dropped too fast because the ambient heat outside made me open and close the lid too many times checking on sides. Anyone else had a rest go bad because of crazy outside temps?
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nancy4751d ago
That's rough. Pre-heating the cooler with hot water for 10 minutes before putting the pork in helps a lot in warm weather. Also try wrapping in a second layer of foil and more towels to trap the heat better.
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andrew_rodriguez1d ago
Who knew smoking pork was basically prepping for a science experiment?
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