Tillie Doyle
Cooking pork shoulder is a foolproof process but requires time and patience. The Char-Broil Big Easy Oil-Less Fryer is a popular choice for cooking pork shoulder, yielding moist and tender results. The cooking time varies depending on the weight of the pork shoulder, with a general estimate of 2 to 4 hours. It is recommended to cook pork loin for 25 minutes per pound at 350 degrees Fahrenheit, aiming for an internal temperature of 145 degrees Fahrenheit. Bone-in pork shoulders may take longer to cook but can result in juicier and more flavorful meat. To achieve crispy crackling, the oven temperature can be increased to 220 degrees Celsius for the final 20-25 minutes of cooking.
| Characteristics | Values |
|---|---|
| Cooker Type | Char-Broil Big Easy Oil-Less Fryer |
| Cooker Settings | Low to High |
| Lid | Closed or Open |
| Internal Temperature | 195 F to 202 F |
| Cooking Time | 4 hours or more |
| Meat Weight | 8 pounds or more |
| Meat Type | Boneless or Bone-in |
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What You'll Learn
Cooking time for pork shoulder in the Big Easy Fryer
The Char-Broil Big Easy Oil-Less Fryer is an ideal vessel for cooking pork shoulder, which is a tough cut of meat that requires a long cooking time to become tender. The infrared heat of the Big Easy ensures that the pork is thoroughly cooked without drying out.
When cooking pork shoulder in the Big Easy, it is important to consider the weight of the meat, as this will impact the cooking time. For example, an 8-pound bone-in pork shoulder may take around 4 hours to cook, while a 10-pound bone-in pork shoulder may take longer. It is recommended to start checking the temperature after 4 hours and then testing every 15 minutes or so until the desired temperature is reached.
To achieve the perfect pork shoulder in the Big Easy, it is suggested to cook the meat at a low temperature of around 195°F (or up to 202°F). The pork is done when it reaches an internal temperature of at least 145°F, which can be checked using a meat thermometer. At this temperature, the meat will be tender and juicy.
Additionally, it is worth noting that bone-in pork shoulders may take longer to cook than boneless cuts. However, bone-in meat can result in more flavorful and juicy meat. It is also important to trim any large pieces of fat from the outside of the pork shoulder before cooking.
Overall, cooking pork shoulder in the Big Easy requires some patience, but the end result is worth the wait. The low and slow cooking method ensures that the meat is tender, juicy, and full of flavor.
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Ideal internal temperature for pork shoulder
When cooking pork shoulder, the ideal internal temperature depends on your desired outcome. The safe internal cooking temperature for fresh cuts of pork is 145° F. However, if you're aiming for tender, juicy, pulled pork, you'll want to cook it for longer.
The ideal internal temperature for pork shoulder to achieve tender, pulled pork is between 190° F and 205° F. At this temperature, the gelatin in the tough shoulder will have melted, basting the meat as it cooks, and the pork will be tender and juicy. The meat will fall apart easily and be perfect for pulled pork sandwiches, pizzas, enchiladas, steamed pork buns, or pork fried rice.
Some sources recommend cooking pork shoulder to an internal temperature of 195° F to 202° F. One source mentions that their pork shoulder was cooked to an internal temperature of 185° F, but the outside came out charred. They suggest that this may have been due to the high cooking temperature or a rub or sauce containing sugar.
It's important to note that the cooking time will depend on the amount of pork and whether it's bone-in or boneless. Bone-in pork shoulder will take longer to cook but can result in more flavorful and juicy meat. Boneless pork shoulder can be cut into smaller chunks for quicker cooking.
To ensure accuracy, it's recommended to use a reliable meat thermometer to measure the internal temperature of the pork shoulder. Measure at the thickest part of the meat, away from the bone. If the cut is thinner than ¾”, test through the side. Check the temperature while the meat is still on the heat source or immediately after removing it.
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Preparing the pork shoulder before cooking
Once you've selected your pork shoulder, it's time to trim any large pieces of fat from the outside, leaving the smaller pieces and interior fat intact. This step ensures that your meat isn't overly fatty, but it's important not to remove all the fat, as it contributes to the overall flavor and moisture of the dish. If you're using a boneless pork shoulder, cut the meat into several large fist-sized pieces. However, if you're using bone-in pork, you can leave it as is, still attached to the bone.
The next step is to season the pork shoulder generously. Sprinkle the meat with a mixture of kosher salt, freshly ground black pepper, and your choice of mixed spices or dry herbs. Use your fingers to rub the seasoning into the pork, ensuring that it's evenly coated on all sides. You can also try adding ingredients like garlic, Dijon mustard, or Aleppo pepper to your spice mix for an extra kick of flavor.
Before placing the pork shoulder in the Big Easy Fryer, it's essential to ensure that the skin is dry. Pat the skin with kitchen paper to absorb any excess moisture. This step helps achieve the desired crispy texture during cooking. Additionally, score deep cuts into the skin in a diamond pattern using a sharp knife. These cuts should penetrate the fat layer under the skin. If your pork shoulder already has scored marks, ensure that each cut is dry and can be easily opened.
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How to check if the pork shoulder is cooked
When cooking pork shoulder in a Big Easy fryer, there are several ways to check if the meat is cooked. Firstly, it is recommended to cook pork shoulder until it is fork-tender. This means that the meat can be easily pierced with a fork without resistance and falls apart with a little pressure. If you are cooking pork with the bone, the meat should be falling off the bone.
Another way to check if the pork shoulder is cooked is by using a thermometer. When the internal temperature of the pork shoulder reaches 195-205 degrees Fahrenheit, the meat is considered done. At this temperature range, the pork will be tender and ready to be served.
Additionally, you can also go by "feel" to determine if the pork shoulder is cooked. The shoulder should feel loose and have a good amount of jiggle when touched. This indicates that the meat is cooked and ready to be pulled or shredded.
For a Char-Broil Big Easy Oil-Less Fryer, it is recommended to cook the pork shoulder with the lid on and at a low temperature. The cooking time will depend on the weight of the pork shoulder, with an 8-pounder taking around 4 hours or more. It is suggested to start checking the temperature after 4 hours, testing every 15 minutes or so.
Remember, cooking times may vary depending on the specific model of the Big Easy fryer and the weight of the pork shoulder. Always ensure that your pork is cooked thoroughly before serving.
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How to get crispy crackling on pork shoulder
To get crispy crackling on pork shoulder, you need to follow a few key steps. Firstly, the pork shoulder should be cooked slowly at a low temperature to allow the gelatin in the meat to melt and baste the pork. This initial slow-roasting phase can be done in a Dutch oven or heavy pot with some liquid, ensuring the meat is partially submerged.
After a few hours of slow roasting, the pork shoulder should be removed from the oven. At this stage, the skin should still be soft and rubbery. To achieve an even distribution of heat for the final blast of high heat, it is crucial to level the pork skin. This can be done by placing scrunched-up balls of foil underneath the pork to prop it up and ensure the skin is as level as possible.
For the final blast, turn up the oven temperature to between 480°F and 500°F (250°C) and cook for an additional 20 to 30 minutes. This high heat will transform the soft skin into a crispy, bubbly crackling. It is important to note that the pork skin should be exposed during this final phase, while the rest of the meat can be wrapped in foil.
Additionally, it is recommended to salt the skin of the pork shoulder before cooking. This can be done after drying the skin with kitchen paper. The salting process can be followed by leaving the pork uncovered in the fridge for a few hours or even overnight to allow the skin to dry out further.
It is worth noting that the Char-Broil Big Easy Oil-Less Fryer, a popular choice for cooking pork shoulder, has a single "on" setting. Hence, achieving the desired temperature for cooking pork shoulder may require some adjustments, such as keeping the lid open and maintaining a low temperature.
By following these steps of slow roasting, levelling the pork skin, and finishing with a high-heat blast, you can achieve crispy crackling on your pork shoulder every time.
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Frequently asked questions
The cooking time depends on the weight of the pork shoulder. A 10-pound bone-in pork shoulder can take at least 4 hours to cook. An 8-pound pork shoulder can take around 4 hours or longer.
The Big Easy Fryer should be set to a low temperature with the lid open when cooking pork shoulder. The internal temperature of the pork shoulder should be at least 195°F (90°C).
The pork shoulder is done cooking when it is fork-tender, which means it can be easily pierced with a fork without resistance and falls apart easily. The ideal finished internal temperature for pork is 145°F, which yields a juicy medium doneness.
