Pork shoulder, whole
Grisbog
92°CRest 45 min
Cook to this all the way through
This is the pulled-pork cut. Take it well past safe.
Safe minimum 70°CLivsmedelsverket
Tap another part of the pig to jump to it
On the grill
A whole shoulder is built for low and slow: indirect at 110–130 °C for most of a day, well past any safety minimum, until the collagen has fully broken down.
It is ready when the bone (if left in) twists free with light pressure, or two forks pull the meat apart with no resistance.