Comment on Super Crispy-Skinned Slow-Roasted Pork Shoulder by Lisa.
This may sound silly but just tonight a friend gave me a pork roast she had put in a 200 degree oven, uncovered, @ 8 a.m. this morning and didn’t take it out until 7 p.m. tonight! I was very appreciative but went right home and stuck a meat thermometer and it only registered 110 degrees and to me is a pinkish brown color. I’m not familiar with this type of low/slow cooking and am worried that it might not be fully cooked, even after hours of cooking. Any comments?!