I finally tried resting my pork shoulder for a full 2 hours instead of just 30 minutes. The difference in how it pulled apart was insane.

Always used to be in a rush to get food on the table. Last weekend, I wrapped it in foil, then a towel, and stuck it in a cooler. The extra time let all the juices settle back in. It went from being a bit dry and shredding with effort to just falling apart when I touched it with the forks. What's the longest you all let a big cut rest?

2 comments

2 Comments

jesse_harris21d ago

Oh man, you're totally right. I did a 4 hour rest in a cooler last summer. It was the most tender pork I've ever had, just melted.

ericjackson22d ago

Tried a 3 hour rest once in a cooler. It was like cutting through butter. That extra time makes all the difference.