Hi All
At last had the chance to do my first cook of Pulled pork but the internal temp of the meat will just not go above 157c, it is a 4lb Neck end joint without the bone (Booker special offer but didn't know there was no bone!!), have been cooking since 10am this morning, question: is it safe to eat now even though it hasn't reached the optimum of 190c, or will I be killing my family if we go ahead now even if it doesn't pull very well?, family intend to eat me if I don't feed them soon
Ped