LondonBBQ wrote:
I cooked a rolled sainsbury pork shoulder (very cheap!) and it turned out ok - but very dry inside (and a little tough).....
The cheaper the better is my motto. Dry and tough, eh? Sounds like my ex wife. Sorry, what I meant is it sounds like it might have been cooked too hot/fast.
LondonBBQ wrote:what are the ways to keep it moist and tender right inside the joint? or what have i done wrong?
It could have been the piece of meat - it was smallish, bone out with some fat on the top, and cheap
Some say bone in keeps the meat moister. Bone out works too, so disregard at this point. Smallish shouldn't be much of an issue unless the size kept it from cooking slowly enough, in other words it hit doneness too soon and could have been helped by lower cook temps for a longer time.. Fat on top is generally a good thing. My guess is it didn't go low and slow enough to render the connective tissue. How much did it weigh and how long did it cook?
LondonBBQ wrote:also - now i have all this pork - does any one know a good way to reheat it the next day?
In the smoker? or mixed with some water in a pan?
Ah, a leftover tough pork requisite! I heartily suggest shredding the meat and putting it in a slow cooker, like a crock pot or a Dutch oven, with some added moisture like a little apple juice maybe, and then some bbq sauce added later for more moisture and some flavor. Heat at VERY low setting and for a long time. Serve on a toasted bun. Or Texas Toast is even better.
LondonBBQ wrote:With thanks
As always, my advice is worth what you paid for it! Good luck.....