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help me resurrect a pork shoulder
Posted on 9/6/22 at 10:29 am
Posted on 9/6/22 at 10:29 am
so yesterday was a cluster. long story short, lost my heat while smoking a pork shoulder and ended up just shutting down before internal temp got there. HAD to go to bed so i just wrapped the shoulder in foil. What do i do now? It got up to 165 degrees. Put it in the fridge today b/c it would drive my dog nuts to leave it out. Just start over, let it reach room temp and cook to 190 or so, or is there some adjustment i need to make. TIA
5
Posted on 9/6/22 at 10:34 am to SFVtiger
you could make carnitas
This post was edited on 9/6/22 at 10:35 am
Posted on 9/6/22 at 10:34 am to SFVtiger
Finish in oven at this point.
Posted on 9/6/22 at 10:42 am to SFVtiger
Your pork shoulder is fully cooked. Slice it and eat it. To my knowledge, continuing to cook it isn’t going to allow it to pull. You can cook it wrapped in foil with a little liquid and it will steam and get tender.
Posted on 9/6/22 at 10:56 am to 3BlockUber
Put in a roasting pan with some broth, cover it, and see what happens? 
Posted on 9/6/22 at 11:15 am to SFVtiger
quote:
let it reach room temp and cook to 190 or so
That's what I'd do. keep it foiled up and place in an oven safe dish/pan with high edges. Bake at 250-350 until desired point. If you want to make pulled pork I'd leave it in to 200.
Posted on 9/6/22 at 12:11 pm to Saskwatch
thanks for the suggestions, much appreciated.
Posted on 9/6/22 at 1:32 pm to SFVtiger
I'd put it in an Instapot and try to finish it as Kalua Pork and Cabbage. It is excellent and stupid easy.
Kalua Pork and Cabbage
Kalua Pork and Cabbage
Posted on 9/7/22 at 9:58 am to Saskwatch
quote:
That's what I'd do. keep it foiled up and place in an oven safe dish/pan with high edges. Bake at 250-350 until desired point. If you want to make pulled pork I'd leave it in to 200.
this worked well, thanks. went to a lower temp to render more of the fat out but it worked. came out fine.
Posted on 9/7/22 at 10:39 am to Irregardless
quote:
I'd put it in an Instapot and try to finish it as Kalua Pork and Cabbage. It is excellent and stupid easy.
That does look easy and the reviews are good. Seems like it would need more seasoning that just salt, garlic and bacon. Do you add anything else?
Posted on 9/7/22 at 10:52 am to SpotCheckBilly
quote:
Seems like it would need more seasoning that just salt, garlic and bacon. Do you add anything else?
The recipe I used didn't include the garlic. Just the bacon and salt. And I had the same concerns as you...seems like virtually no salt for a hunk of pork that big. But it works and is delicious. And I like salt.
This post was edited on 9/7/22 at 11:12 am
Posted on 9/7/22 at 12:41 pm to Irregardless
quote:
The recipe I used didn't include the garlic. Just the bacon and salt. And I had the same concerns as you...seems like virtually no salt for a hunk of pork that big. But it works and is delicious. And I like salt.
Okay. This board has steered this upland Tiger right so far...
Posted on 9/7/22 at 12:45 pm to Loup
great solution, cut into cubes and braise in stock or get jiggy with tomatillo salsa. remove liquid and finish under broiler to add some crisp tops but don't burn it. shred to taco size, eat.
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