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Message
Whole Pork Picnic Shoulder Bone-In
Posted on 1/28/15 at 8:40 pm
Posted on 1/28/15 at 8:40 pm
I usually cook Boston Butts - bone in or not - but saw a whole picnic on sale for $1.09 a pound.
It's 9 pounds. Has a huge slab of fat on it. Big thick bone in the middle.
What the hell do I do with this thing?
I usually use my crockpot on Boston Butts. I imagine I will do the same for this, but I'm not really sure what all I need to trim off before cooking.
Any suggestions?
It's 9 pounds. Has a huge slab of fat on it. Big thick bone in the middle.
What the hell do I do with this thing?
I usually use my crockpot on Boston Butts. I imagine I will do the same for this, but I'm not really sure what all I need to trim off before cooking.
Any suggestions?
6
Posted on 1/28/15 at 8:45 pm to StringedInstruments
I would smoke it
Posted on 1/28/15 at 8:49 pm to StringedInstruments
Definitely smoke it
I've never done one but I think you typically cook it a little longer than a butt because it can be a tougher cut
I've never done one but I think you typically cook it a little longer than a butt because it can be a tougher cut
Posted on 1/28/15 at 8:56 pm to StringedInstruments
I bought to gring with some deer meat. I cut the fat cap off. If I was smoking I would leave it on with the fat cat on top.
Posted on 1/29/15 at 9:45 am to StringedInstruments
Bump for the morning crew.
Should have clarified - I only have a crockpot or oven. No smoker.
Should have clarified - I only have a crockpot or oven. No smoker.
Posted on 1/29/15 at 10:02 am to StringedInstruments
You'll have to trim it
I bought one once using same logic and left too much of the fat on and it turned out way too greasy. The bone isn't an issue. After it's done you should be able to pull it out like a toothpick
I bought one once using same logic and left too much of the fat on and it turned out way too greasy. The bone isn't an issue. After it's done you should be able to pull it out like a toothpick
Posted on 1/29/15 at 11:18 am to StringedInstruments
I have smoke several of them.
I usually cut back the skin and fat but leave it attached. I cut slits all over it and stuff it with chunks of garlic and season it with whatever I have around. I lay the skin back over it and smoke it fat and skin side up. I smoke it using either pecan or apple wood chips on a Weber kettle for about 5 hours, and usually add another round of coals half way through.
You can also do the same prep and put it in the oven overnight at 225.
I usually cut back the skin and fat but leave it attached. I cut slits all over it and stuff it with chunks of garlic and season it with whatever I have around. I lay the skin back over it and smoke it fat and skin side up. I smoke it using either pecan or apple wood chips on a Weber kettle for about 5 hours, and usually add another round of coals half way through.
You can also do the same prep and put it in the oven overnight at 225.
This post was edited on 1/29/15 at 11:20 am
Posted on 1/29/15 at 11:43 am to MSWebfoot
Crock pot low for 10 hours
Trim visible fat(very important), put in crock pot with some liquid smoke, a can/bottle of root beer or dr pepper(diet works well too) and a package of Memphis or any sweet rub from the store. One of the cheap McCormick ones is fine
Made it a few years ago for a super bowl party and it stole the show. Every time I make it people ask me for the recipe and how long I smoked it for.
Melts in your mouth
Trim visible fat(very important), put in crock pot with some liquid smoke, a can/bottle of root beer or dr pepper(diet works well too) and a package of Memphis or any sweet rub from the store. One of the cheap McCormick ones is fine
Made it a few years ago for a super bowl party and it stole the show. Every time I make it people ask me for the recipe and how long I smoked it for.
Melts in your mouth
Posted on 1/29/15 at 12:18 pm to StringedInstruments
99 cents a pound at new Rouses in Denham.
I usually buy these to smoke.
There is so much fat already in this meat that you can really trim almost all of it off. This isn't a brisket.
I usually buy these to smoke.
There is so much fat already in this meat that you can really trim almost all of it off. This isn't a brisket.
This post was edited on 1/29/15 at 12:20 pm
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