shoulder at the highest oven temperature it can take without
burning the skin? Not so fast. Temperature has other effects
too—namely, drying meat out. I roasted two identical pork
shoulders until they were both equally tender, one at 375°F
(which took about 3 hours), and the second at 250°F (which
took about 8 hours). After roasting, I calculated the amount
of total moisture lost by the meat by adding together the
weight of the finished roast and the fatty drippings in the
pan below and subtracting that from the initial weight of the
roast.
OVEN TEMPERATURE VERSUS
WEIGHT LOSS IN PORK
SHOULDER