The duration a cooked pork shoulder sits undisturbed before being sliced or pulled is a critical factor in the final quality of the meat. This period allows muscle fibers to relax and reabsorb juices that are expelled during the cooking process. Without adequate time for this process, the pork will be drier and less flavorful. For example, a shoulder cooked to tenderness may seem dry immediately after removal from the heat, but become significantly more moist and succulent after a sufficient rest.
Resting cooked meats, including pork shoulder, has significant benefits regarding moisture retention and overall tenderness. The practice prevents a considerable loss of flavorful juices, resulting in a noticeably better eating experience. The length of the rest period influences the tenderness because heat initially causes muscle fibers to contract. Allowing these fibers time to relax reduces toughness. Historically, chefs and cooks have recognized the importance of this step through observation and experimentation, perfecting the process over time.
