17 hours ago, pastrygirl said:http://blog.ideasinfood.com/ideas_in_food/2016/10/smart-cooling.html
@smithy is right, ice and water transfers heat much more rapidly than ice and air.
Also best to cool in a vessel that conducts heat well, do not cover, and stir occasionally. Stainless steel in an ice and water bath will cool rapidly.
You can also spread it in a thinner layer to cool faster. Though that may not apply to pork shoulder unless it is already falling apart.
Yes to this. With the cover off, it allows for larger/faster heat dissipation.
You shouldn't let it remain out of refrigeration past 2 hours (food handling 101).
You could also transfer the roast to a plastic bag, seal it/zip it, then submerge that in an ice bath which eliminates the container needing to be cooled before the roast cools.
edited for clarity
