Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours.
What is the longest / lowest you can do? (without big risk of illnesses) eg, what would happen if you did 225 for 24 hours? etc.
EDIT: presume a 10LB pork shoulder (about 4.5kg)
TIA
Best Answer
According to Modernist Cooking Made Easy (emphasis added):
Note that to safely maintain and control temperatures this low for the sustained period of time, you must have a proper sous-vide setup, with a means of maintaining the temperature of the water bath.
Even at 135 F, over several hours, the method is safe because the killing of pathogens is a function of both time and temperature.
Similarly, the conversion of gelatin to collagen which gives slow cooked pork its unctuous texture is also a function of both time and temperature. While in more traditional cooking methods (oven or barbecue), reaching internal temperatures of about 180 F is necessary to get collagen conversion in a reasonable period of time, it can be done in the truly extended time periods sous-vide cooking makes possible.
For more traditional cooking methods, about 225 F is about as low as you want to go
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