My pork shoulder took 18 hours and now I'm debating low and slow vs. hot and fast
I started a pork shoulder at 6 AM for a dinner party, expecting it to be done by 6 PM, but it didn't hit temp until midnight. Some pitmasters swear by keeping the temp low for maximum tenderness, while others crank up the heat to save time without sacrificing too much quality. I had hungry guests waiting and almost gave up on the low temp method. When you're up against the clock, which approach do you trust more?