Quote:
Originally Posted by BigV
Pork butt is not a tough cut of meat, generally speaking. If the meat is cooked quickly, the proteins coil up and the same amount of meat gets smaller and tighter. Tougher. Once it's been changed this way, more cooking won't loosen it up.
But the meat might still be tough because it's undercooked, I find that unlikely. In that case, more cooking might loosen it up. Brisket is a tough cut, and takes forever at low temps to cook to tenderness. Pork butt, much less so.
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Thanks. Pigs do not have "butts" in this country, so I'm not sure what pork butt is (though I agree pig meat is not usually all that tough). I lurve brisket braised in a slow cooker!
