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Shoutout to my oven for dying 20 minutes into a 3 hour pork shoulder
So there I was on Sunday, pork shoulder rubbed down and sitting in a 275 degree oven since noon, feeling pretty good about myself. Around 12:20 the oven just clicked off and never came back on, and I didn't notice until 4pm when I went to check the temp and the meat was still cold and raw in the middle. I panicked and threw it in the crock pot on high for 3 hours, which turned the outside to mush but somehow the inside was still tough as a shoe. We ended up ordering pizza and I ate my failure on a paper plate while the pork sat on the counter mocking me. Anybody got a trick for finishing a half raw shoulder without a working oven, or do I just need to accept my fate?
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elliot_johnson311mo ago
That oven really waited till you had skin in the game to tap out, huh. Crock pot on high is a death sentence for pork, it dries the middle while the outside turns to paste, so next time go low and slow and add some liquid. Honestly though, at 4pm with a cold raw shoulder you were already cooked, pizza was the right call.
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