Porked Shoulder

[Breedy]

This past weekend my wife turned 30 years old and to celebrate the special day we had a cook-out in her honor. With Summer time upon us and with the interest in smokers here lately, I thought I would go through one of my smoker recipes.

To start off with pick up approximately 15 pounds or so of Pork Shoulder (also called Pork Butt). Buying a smaller amount would be silly, so don't even try it.

Assembly your rub ( I usually play mine by ear and there is no way I am giving away ANY of the secret ingredients) See picture below

Trim any excessively hard pieces of fat, leaving a 1/4 inch lay of fat on top.

Next apply secret yellow colored flavor enhancer and rub your meat slowly but firmly

Apply your dry rub and let set for 24 hours in the refrigerator

Smoke your meat ( I have a Masterbuilt Digital). I like to start at 175 for 2-3 hours and then go up to 220 for 2-3 hours then finish it off around 250 for 3-4 hours.
Remove your meat from the smoker, caution it will be hot!

Let meat cool and juices re-absorb, if you can wait that long. Then cut a portion of the fat layer off and put it in your beans that you should have been making as well.

Chop your pork up and you are ready to serve

Enjoy your day and don't forget to experiment because you too may stumble on the greatest sammich of the last decade.

 

[grateful1]

Crap!


Now I have to go out and buy lump charcoal!!!!


Very nice. :thumbs:

 

[ironpeddler]

Very nice sir....bet it tasted just as delicious as it looks.

But, you go this whole detailed tutorial with great pictures and refuse to let us know what the "secret yellow colored flavor enhancer" is!!!!!

WTF Brandon....

:laugh:

 

[AVB]

Looks good but if you have to actually chop and cut the meat you aren't cooking it long enough. My last shoulders went for 26-27 hours at 220 and could be pulled apart with a fork.

 

[Breedy]

Looks good but if you have to actually chop and cut the meat you aren't cooking it long enough. My last shoulders went for 26-27 hours at 220 and could be pulled apart with a fork.

I do it that way occasionally as well, but I actually prefer chopping for cook-outs and such. I find the the fat that is left on the meat helps the it stay "juicer" longer if its sitting in a chaffer or a crock pot for extend periods of times. YMMV

Very nice sir....bet it tasted just as delicious as it looks.

But, you go this whole detailed tutorial with great pictures and refuse to let us know what the "secret yellow colored flavor enhancer" is!!!!!

WTF Brandon....

:laugh:

Well some family secrets need to remain family secrets...

 

[souldog]

It's okay Brandon. Nothing you do in Ray's eyes is enough. :laugh:

 

[Devil Doc]

It's okay Brandon. Nothing you do in Ray's eyes is enough.

Or mine. Are those really Campbell's beans in tomato sauce?. Tragic.

Doc.

 

[AVB]

Of course, you need 5 people to help you.

It's okay Brandon. Nothing you do in Ray's eyes is enough. :laugh:

(OUCH!)

 

[Breedy]

It's okay Brandon. Nothing you do in Ray's eyes is enough.

Or mine. Are those really Campbell's beans in tomato sauce?. Tragic.

Doc.

I believe you are discounting the Log Cabin maple syrup I added.

 

[stic2it]

It's okay Brandon. Nothing you do in Ray's eyes is enough.

Or mine. Are those really Campbell's beans in tomato sauce?. Tragic.

Doc.

I believe you are discounting the Log Cabin maple syrup I added.

I have to say that spending that much time on the meat and to serve the beans out of the can is a big no-no. I will give you my excellent bean recipe for your dry rub recipe...What do you say? I got my recipe from my uncle in law and it is amazing!

 

[Big Stick]

Sweet!!! tHis was the next item Id like to try. Love me some pork!! oink oink

 

[Mizicke5273]

I have to say that pork looks excellent! And looks like you've got yourself the perfect midnight snack in that sandwich you've got made there.

 

[Humidor Minister]

Very nice. I did some smoking this weekend myself. A couple racks of ribs. BTW the butt and the shoulder are different. The butt is the better cut of the 2. Boston butts are the best I've heard but not much chance of getting one here in Tucson.
What kind of smoker are you using? What wood do you prefer? Here in the desert we have more Mesquite than dirt. I like pecan for pork myself. Maybe a little apple wood to sweeten it up a little.

 

[stogieman]

Very nice. I did some smoking this weekend myself. A couple racks of ribs. BTW the butt and the shoulder are different. The butt is the better cut of the 2. Boston butts are the best I've heard but not much chance of getting one here in Tucson.
What kind of smoker are you using? What wood do you prefer? Here in the desert we have more Mesquite than dirt. I like pecan for pork myself. Maybe a little apple wood to sweeten it up a little.

Now you're talkin' Bill, naturally sweetin' the meat versus adding sugar or the equivalent.......