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Pork shoulder and skirt steak.

Jeremy_131558

Hello friends!

So I'm doing the amazing mojo pork shoulder at roughly 80c for 8 hours for a taco party tomorrow. I'm also doing an unrolled skirt steak which I typically cook around 57c for 8 hours as well. I can't decide if I should cook pork then drop temp and hold it while cooking beef or pull the pork out and ice bath it then add back in with beef for the last 2 hours to retherm.

Any thoughts would be appreciated!

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fisher23

If you want to leave it for the full 16 hours I would cook at a lower temperature, for me the texture of the 80°C is about as tender as I would want. 65°-70° would be my suggestion or just do your second option, cook, ice and re-therm.

Jeremy_131558

Maybe I'll drop it down. I don't mind chopped pork one bit. Thanks!