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Pork shoulder
Posted on 8/14/10 at 1:04 pm
Posted on 8/14/10 at 1:04 pm
Can't do a search on phone so if this has been covered recently sorry and kiss my arse. But I got a 7 lb shoulder I'm cooking tomorrow. What's your favorite way to cook these things? Smoke, roast, crock pot? Good marinade ?
5
Posted on 8/14/10 at 1:09 pm to LSUAfro
i season and stuff mine- sear the shite out of it in my black pot- take it out- sautee my onions and bellpeppers- add roast back to the pot- cover half with water- roll every 30 minutes- let water boil out until gravy is thick. all the while, cooking my corn macshue (sp) on the side.
and, while the boiling process is done, i make my good ole yellow potato salad. i also cook me some jiffy cornbread muffins.
good luck.
and, while the boiling process is done, i make my good ole yellow potato salad. i also cook me some jiffy cornbread muffins.
good luck.
This post was edited on 8/14/10 at 1:10 pm
Posted on 8/14/10 at 1:21 pm to LSUAfro
I like to smoke them indirectly on a ceramic grill anywhere between 225-275 degrees with sugar or maple wood chunks added, with the fat cap on top. Forced air unit like a Stoker or DigiQ helps as you can completely close the exhaust vent to retain all the moisture.
I like to rub the day before with yellow mustard as a binder, then coat heavily with a rub with a decent amount of turbinado sugar and refridgerate overnight. 7 lb shoulder will take anywhere from 7-10 hours to get to the targeted internal temp of 190-195, then take off and wrap in foil and put in a hot box for ~ 45 minutes and then pull.
If you don't have a ceramic cooker or forced air unit you might want to spray with apple juice or cola during the cook, maybe 3x, but it extends the cooking time.
Ah, screw it, just throw it in the crock pot for two days.
I like to rub the day before with yellow mustard as a binder, then coat heavily with a rub with a decent amount of turbinado sugar and refridgerate overnight. 7 lb shoulder will take anywhere from 7-10 hours to get to the targeted internal temp of 190-195, then take off and wrap in foil and put in a hot box for ~ 45 minutes and then pull.
If you don't have a ceramic cooker or forced air unit you might want to spray with apple juice or cola during the cook, maybe 3x, but it extends the cooking time.
Ah, screw it, just throw it in the crock pot for two days.
This post was edited on 8/14/10 at 1:22 pm
Posted on 8/14/10 at 8:21 pm to tirebiter
quote:
Ah, screw it, just throw it in the crock pot for two days
this was what I'm doing. Maxwells told me about 7 lbs. It came out to 9 lbs. So I had the grill going so I lathered it in mustar and threw some cumin, Mexican chili powder, black pepper, garlic powder on it and seared it while the coals were still hot. Put a cup of chicken broth in the crock pot chopped up some onions with about 8 garlic cloves and some fresh Rosemary sprigs. Turned it on the lowest temp and just gonna let it do it's thing.
Posted on 8/15/10 at 1:39 pm to LSUAfro
Smoke 3 hours, then finish in foil. Might as well be the oven once you foil it.
Posted on 8/16/10 at 10:27 am to LSUAfro
Well if anybody cares. It turned out aweseome. Let it slow cook for about 20 hours or so.
Pulled about half of it off the bone and going to make some tamales this week, and pulled the other half apart and made some pulled pork with Sweet baby Rays orignial BBQ Sauce.
Toasted sliders on a hot pan with swiss cheese. Added light aioli and topped with thinly sliced pickled watermelons. Good sutff...
9 lb slab of pork = tailgate, so I'll be hating me some pork by the end of the week.
Pulled about half of it off the bone and going to make some tamales this week, and pulled the other half apart and made some pulled pork with Sweet baby Rays orignial BBQ Sauce.
Toasted sliders on a hot pan with swiss cheese. Added light aioli and topped with thinly sliced pickled watermelons. Good sutff...
9 lb slab of pork = tailgate, so I'll be hating me some pork by the end of the week.
Posted on 8/16/10 at 10:44 am to LSUAfro
quote:
9 lb slab of pork = tailgate, so I'll be hating me some pork by the end of the week.
Toss some of it in the freezer for nights you dont feel like cooking. It freezes pretty well.
Posted on 8/16/10 at 10:48 am to LSUAfro
the only time we cook pork shoulder is when we are making tamales. i sear it on all sides, then roast in the over covered overnight. we never use all the meat for tamales & make tacos with the seasoned pork shoulder thats left over.
my favorite way to eat the tacos is with caramalized onions and cilantro in a corn tortilla.
ETA: my mom told me to always cook the shoulder with onions, salt, pepper and garlic as a base. We wait to add the spices of a particular dish when we reheat the meat in a pan. if its all aduls eating, thats usually when we added chilies and chili powders.
my favorite way to eat the tacos is with caramalized onions and cilantro in a corn tortilla.
ETA: my mom told me to always cook the shoulder with onions, salt, pepper and garlic as a base. We wait to add the spices of a particular dish when we reheat the meat in a pan. if its all aduls eating, thats usually when we added chilies and chili powders.
This post was edited on 8/16/10 at 10:58 am
Posted on 8/16/10 at 10:51 am to Neauxla
quote:
Toss some of it in the freezer for nights you dont feel like cooking. It freezes pretty well.
Will do. Wasn't sure if it would freeze well.
Posted on 8/16/10 at 10:54 am to LSUAfro
quote:
9 lb slab of pork = tailgate, so I'll be hating me some pork by the end of the week.
Tell me about it. I cooked a ~ 8 pounder and it took us about 2 weeks to finish it off, and that was with 6 people eating it at first. Glad the crock pot turned out well for you.
Posted on 8/16/10 at 11:06 am to skygod123
Thanks for the cooking tips. I sent Mr. Grits to the store for Boston butt and he came home with this gorgeous rolled and tied roast. Now I need to figure out something to do with it.
Posted on 8/16/10 at 11:15 am to LSUAfro
quote:Yes...
Smoke, roast, crock pot?
Towards the end, make pulled pork bbq sammiches..
Posted on 8/16/10 at 1:44 pm to Ole Geauxt
I do them in a smoker like this: LINK
Posted on 8/16/10 at 1:51 pm to biteandbooze
trying to boost those page views, huh? The cluckster may not be too wild about that...
This post was edited on 8/16/10 at 2:14 pm
Posted on 8/16/10 at 1:55 pm to Burlee
quote:burlee, i don't care what that woman said about you that time, you've got a head on you like a lizzard....shaaaarrrp...
try to boost those page views
Posted on 8/16/10 at 1:58 pm to Burlee
I do appreciate the input, but it is quite odd that 8 of his 9 posts are linked back to that page.
Posted on 8/16/10 at 2:13 pm to Ole Geauxt
quote:
burlee, i don't care what that woman said about you that time, you've got a head on you like a lizzard....shaaaarrrp...
but, I'm fair I didn't RAPosted on 8/16/10 at 2:16 pm to LSUAfro
quote:
8 of his 9 posts are linked back to that page
I didn't realize I had been linking to that page before! There are so many to choose from! And I wont link to any of them here just to prove a point.
Posted on 8/16/10 at 2:22 pm to Burlee
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