Pork Shoulder Cooking Times?

[bunter]

Always remember, bbq is done when it's done, not when the timer buzzes. Use your temp probe to tell you when it's ready (same goes for foiling, if I'm foiling, I do it at 150 IT)

Leftovers - your imagination run wild! Anything that meat goes on, pulled pork works with, it seems. I love to pile hot pulled pork on a pizza. Burritos, sandwiches, or just a pile on a plate with some chips, mac n cheese or mash.

Scrappy bits can be frozen and then thrown in some baked beans at a later date to make smokey pit beans. For added kudos, cook these in a heavy open topped pan on the smoker, stirring occasionally.

I am going to check the shoulder after 4 hours just to see what it looks like, I think today I will leave it with no foil and see how it comes out. I used Hickory chips today so im expecting a nice smokey flavour.

Wow some great ideas there! I really like the idea of the beans, that could be something really different to impress friends with when I do my full on cook out in September.

[bunter]

The results for today! The Pork Shoulder turned out better than I ever expected!

[robgunby]

Congrats! Was it tasty, and did it pull well?

[Chris__M]

Sorry for all the questions but just out of interest, what does every do with the left over pulled pork? does it reheat well etc? I say this as there is now way just two of us will eat all of what I am cooking today.

I'm actually of the opinion that pulled pork tastes better the next day, after a night in the fridge. It reheats very well - if I am catering for folk, I will reheat in a shallow dish, either in the oven, or (mainly for effect) in my grill. If it is a small portion just for me, it reheats just fine in the microwave.

It also freezes well; and, again, small portions microwave well from frozen. Just the thing for a lunchtime sandwich.

[robgunby]

I'm actually of the opinion that pulled pork tastes better the next day, after a night in the fridge. It reheats very well - if I am catering for folk, I will reheat in a shallow dish, either in the oven, or (mainly for effect) in my grill. If it is a small portion just for me, it reheats just fine in the microwave.

It also freezes well; and, again, small portions microwave well from frozen. Just the thing for a lunchtime sandwich.

I agree 100% on this. I think that the smoke flavour spreads out, intensifies but also rounds off. I also think that after a long night and day cooking, you stink of woodsmoke and your taste buds don't appreciate the smokey flavour of the meat.

Finishing sauce like North Carolina BBQ sauce works really well to moisten it during reheating. It can be done quickly in a frying pan or on a griddle like this. If you don't like the NC bbq sauce (it's not for everyone), a mixture of drippings from the smoker and apple juice works very well.

[derekmiller]

Or try Keiths suggestion, which is the one we are using this year.

Every year a do a couple of supermarket shoulder joints in the oven. I cook them low and slow IN A ROASTING BAG. No you don't get a bark, but you do get good, easily pulled pork. Also you get buckets of good gelatinous stock to freeze in ice cube trays. Later in the season should you wish to freeze any left over PP add a couple of the stock blocks to your bag for reheating. I cook at 120 c in a fan oven, then check when the smell drives me mad. Gentle prodding will tell you when it's ready.

[robgunby]

Or Keith's suggestion but in the smoker - put a drip tray under your meat. The stock is smoky, so it adds to the finished flavour. Delicious mixed with apple juice and reduced.

[bunter]

Sorry guys I forgot to update this on the day! Dues to issues getting the smoker up to temp initially, time flew by and as such I couldnt leave the shoulder in for the time required to get it to pull. All in all it made a very nice sliced pork though and went down very well with the family although next time, having sorted a couple of basic errors on my part, I think given the extra hour or two the shoulder will turn out to be very good pulled pork.

I will post up my next cook, thanks for all the help, suggestions and interest

Bunter