This may sound silly but just tonight a friend gave …

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?!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.