@chefbobbycooks: Cooking a pork shoulder to temperature will get you close… cooking it to tenderness is what gets you proper pulled pork. Everyone chases numbers — 93°C, 95°C — but the truth is, that’s just a guide. The real test is how it feels. When that probe slides in like butter with zero resistance, that’s when it’s ready. Every pork shoulder cooks differently. Fat content, size, airflow, even how your smoker runs — it all changes the finish point. If you’re pulling it just because it hit a number, you’re guessing. Low and slow BBQ is about reading the meat, not the thermometer. Would you trust the temp… or the feel? #pulledpork #bbqpulledpork #bbqhacks #Foodie #barbecue

Chef Bobby

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Friday 24 April 2026 10:54:15 GMT