Pulled Pork minimum weight

[Pecker]

What's the smallest size piece of shoulder anyone has used?

I would imagine that a joint too small will dry out before it's cooked enough to be pulled.

Also, does using a very small joint affect the cooking times?

Cheers.

Steve W

[Swindon_Ed]

I've cooked 2kg joints in the past and had good results with them.

I find they do cook a bit quicker too, but if you cook to meat temp's it'll be fine.

[Pecker]

How long did you cook 2kg for?

Steve W

[Chris__M]

I cooked two small Tesco rolled shoulders yesterday, as that is all they had when I shopped on Monday, and I didn't have time to go elsewhere.

I cooked them on a rack above a pan, foiled them at 160 F, pouring the juices in the pan back in before sealing, then intended to have them go to 190 F. As it happened, I got persuaded to go down the pub, and when I got home at 10pm, they were both just over 200 F.

I let them rest for 30 mins, then pulled them. Both had a good covering (1/3) of skin, and the fat under that was almost liquid, so I stirred that in as well. Added some cider vinegar and some chicken stock I had in the fridge.

They pulled very easily, and were certainly moist enough. I just heated up some for a roll, and although it isn't my best pulled pork, by a long way, it certainly passes muster.