Finding My Mojo With Cuban-Style Roast Pork | The Food Lab

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Finding My Mojo With Cuban-Style Roast Pork | The Food Lab
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Roasting pork shoulder is all about balance. Some people call that mojo.

Fast twitch muscle

At an extremely low 145°F, it took about 36 hours for the pork to reach a stage of reasonable tenderness, and even then, it didn't get the pull-apart shreddability of pork cooked at higher temperatures. As I increased the cooking temperature, the rate at which the pork broke down increased, and the texture became more and more shreddable.

With sous vide cooking, we don't worry much about browning or about moisture escaping from the surface of the meat. When we cook in an oven, on the other hand, both of those factors come into play.** Browning, or the Maillard reaction, gives the surface of a roast flavor and texture. The higher the temperature, the more pronounced that browning will be.

Phew. If it seems like I've just made things way more complicated than they need to be, that's because I have.Even when not cooked perfectly, so long as that connective tissue has broken down, it'll be tender and delicious.

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