Why is My Pork Shoulder Stuck at 190

Why is My Pork Shoulder Stuck at 190?

If your pork shoulder seems stuck at 190, it’s most likely due to it being too big or too small for the processor.

The shoulder’s texture also played a role. Since it remained slightly moist, it refused to provide quality workmanship.

So, why is my pork shoulder stuck at 190? When cooking a pork shoulder roast, it’s important to keep an eye on the temperature. This will ensure the meat remains juicy and the inside remains tender and moist.

However, when the pork roast reaches 190 degrees Fahrenheit, the meat is no longer safe to eat. At this point, bacteria will begin to grow, causing food poisoning if eaten.

Unfortunately, the problem is that it’s difficult to tell when the pork roast has reached this temperature. A meat thermometer is the only way to ensure the meat is cooked properly.


Why is My Pork Shoulder Stuck at 190?

Some barbecue fans are lucky enough not to have experienced problems when cooking a rack of ribs or smoked brisket.

Others have observed that the meat becomes tough and rubbery when they use this method to cook their pulled pork or other cuts of meat.

It might take up to 10-15 minutes for the internal temperature to reach a safe level when using a grill to cook the pulled pork. However, the longer cooking time is necessary to achieve the texture that consumers expect.

If your cooker is big enough, you might even be able to skip the first plateau all together.

The reason stays the same: the evaporative cooling process of the cooking liquid surrounding the meat prevents the temperature from increasing during the cooking process.

The stall may last between five and ten minutes depending on the heat source used, the type of barbecue, and the amount of smoke present during the cook.

The size of the pork shoulder, its total weight, and its fat content also play a role in how long the stall lasts.

Temperature and humidity levels outside can also affect the amount of time it takes for the temperature to increase while smoking a rack of ribs or other cuts of barbecued meat.

Can You Pull Pork at 190 F?

For food safety reasons, the pork must be cooked to at least an internal temperature of at least 145 degrees Fahrenheit before it can be consumed safely.

But every grilling aficionado worth their salt knows that the internal temperature of the meat is not the only factor to take into consideration when it comes to judging the quality of grilled meats.

This temperature is important if you want the finished dish to have the right texture and flavor. If the internal temperature is below this threshold, the muscle fibers are too tough to chew, and the connective tissues stay chewy even when they’ve been cooked long enough to soften.

The trick to smoking difficult meats like pork shoulders is to determine the proper time and temperature needed to cook them without overcooking them.

This ensures that every time you fire up the grill to smoke a rack of ribs or a hunk of pork belly, you will get consistent results every time.

When the temperature inside the pork reaches between 145 and 150 degrees Fahrenheit, it means that the muscle fibers have softened enough to let the connective tissues break down as well.

Is It Possible to Smoke a Pork Shoulder for Too Long?

A big hog’s shoulder may be cooked for several hours using indirect heat; if the amount of fat present in the roast is more than one-third of the total weight of the roast, you may need to adjust the cooking time by several hours.

Cooking the pork shoulder for too long will produce a dry and chewy texture. On the other hand, cooking it for less than the required amount of time will not soften up the connective tissues and will result in a dry and stringy finished product.

Why Should Pork Shoulder Be Cooked at Temperatures Over 190 Degrees Fahrenheit?

Pork shoulder is a versatile cut of meat that is great for cooking. It is budget-friendly and can make delicious meals for your family.

Cooking pork shoulder can be tricky though, as it’s not as tender as other cuts of pork, so you might need to cook it longer or at higher temperatures to get the desired tenderness.

Pork shoulder is generally cooked at low temperatures for a long time. However, the high heat method can yield a juicy and well-tenderized pork shoulder.

Pork shoulder can also be marinated before cooking, which improves the flavor and flavor penetration of the pork.

Here are six benefits of cooking pork shoulder at high temperatures:

Higher Heat Cooks Pork Shoulder in Less Time

Cooking pork shoulder at higher temperatures might take a little longer than cooking it at low temperatures, but the result is the same – a tender piece of meat.

High heat cooking also retains more moisture in the meat, so the meat will be juicier.

No Need to Add Water Otherwise

Pork shoulder is prone to drying out, especially if cooked at low temperatures.

However, you can avoid this when cooking at high temperatures because the meat juices will evaporate as it cooks. The result is more flavor in the meat.

Healthier Option

High heat cooking limits the amount of oil needed in the recipe.

When you cook pork shoulder at high temperatures, water will evaporate from the meat itself, allowing the meat to steam in its own juices. The meat will also be less greasy and healthier.

No Discoloration

Pork shoulder cooks faster at high temperatures, so there won’t be any discoloration of the meat.

The meat will also retain its pink color because high-heat cooking cooks the pork shoulder at a low temperature.

Easier To Slice

High-heat cooking causes the pork shoulder to soften, making it easier to slice the meat into thin slices.

The pork shoulder will not tear or shred easily.

Better Flavor

High-heat cooking helps break down collagen in the pork shoulder, making the pork more flavorful.

Cooking pork shoulder at high temperatures also breaks down the connective tissue in the meat, making it more tender.

How Long Does The Stall Last?

Unfortunately, the precise duration of how long a stall will last is impossible to predict accurately ahead of time.

As a result, many pitmasters depend solely on experience and instinct when it comes to predicting how long the stall will last while they’re at the fire.

The length and form of the stall, as well as the type of wood being used and the temperature and humidity level, all play a role in determining how long a stall will last.

However, if the pork shoulder has a wet rub on it, the stall will probably last longer because the moist rub will help keep the hog from drying out too quickly.

When it comes to battling a stall, one of the best things you can do is rotate the pig every 30 minutes or so to ensure even cooking and browning.

Moisture evaporates more rapidly on hot surfaces than on cool ones, so moving the hog off the hot surface will reduce moisture loss and encourage faster browning of the outside of the hog.

Similarly, spritzing the meat with water and allowing it to dry before placing it back on the grate will help the hog brown faster on the grate.

Any moisture on the surface can interfere with the browning process as the hog tries to dry and shed the water.

Why Is It Taking So Long to Cook My Pork Shoulder?

Pork shoulder tastes and feels best when it is cooked slowly at low temperatures for a long time.

You can make the cooking time a little shorter by leaving the lid off and cooking at a higher temperature.

In many circumstances, a stall at the fire can take several hours before it starts to shrink again and get tender.

Also Read: Does Vinegar Tenderize Pork?

Final Words

Throughout the smoking, the pork shoulder might stop shrinking and look as though it’s stopped cooking entirely, even though it isn’t done yet.

It does not imply that you did anything wrong or that something is wrong with the barbecue.

Don’t be alarmed if this happens to you. It’s just the nature of barbecue.

Don’t keep checking the temperature too often while you’re smoking. This will only make your cooking time longer than it needs to be.

You’ll end up with meat that has a better taste from the smoke and is juicier because of it.

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