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Just been into town (Devizes) on my lunch and went for a chat to the butchers that I've not been in to before.

Asked him about what meat he has for slow cooking and told him about the smoker, we talked about pork shoulder, brisket, skirt and lamb shoulder.

I asked if he had any unrolled pork shoulder and he went in to the back to check and then brought out a whole leg and shoulder, he took off the bottom shoulder or whatever it's called and weighed the top shoulder bones and all and I came out of there with this:



5.5 kg of pork shoulder for £20, the only problem is I'm on standby on Saturday for a trip to Milton Keynes to pick up a motorbike, so the timings a bit off. How long do you recon to cook this bad boy at about 115c? 15+ hours?

Nice!

Assuming you're wanting pulled pork.....

Yep 15 to 18 hours ish. But that's a guide - it'll be done when it's done - I'd start testing at 15 hours with a skewer & then every 30-45 minutes after if not done. Unless you have a remote thermometer, then start testing when the internal temp is 190/195F.

KamadoSimon wrote:Nice!

Assuming you're wanting pulled pork.....

Of course

In the last couple of months I have come to realise that there are only two types of pork, pulled pork and hog roast. Currently I can only do one of them

KamadoSimon wrote:Yep 15 to 18 hours ish. But that's a guide - it'll be done when it's done - I'd start testing at 15 hours with a skewer & then every 30-45 minutes after if not done. Unless you have a remote thermometer, then start testing when the internal temp is 190/195F.

No remote but I did buy a digital food thermometer, I caved in and shelled out for a Weber one from the local posh garden centre as the missus' normal analogue one gave up the ghost. It served us well, I will have to sacrifice a pig in it's honour..... and then smoke it

I used to cook by time and got random results. Now I cook by internal temp every time and get good results every time. Digital thermometers that monitor internal temp as you cook are essential imo. Thermometers such as the Maverick and Themapen seem expensive but are a worthy investment.

Personally i would say that 15hrs is too long. I normally cook my pork shoulders @ 250f for 8hrs and then foil them and cook for another 1-2hrs till it hits 195f and then rest.

I find cooking like this works great as if you are wanting pulled pork for lunch time you put it on at 12 the night before or for tea you put it on at 6am.

Swindon_Ed wrote:Personally i would say that 15hrs is too long. I normally cook my pork shoulders @ 250f for 8hrs and then foil them and cook for another 1-2hrs till it hits 195f and then rest.

I find cooking like this works great as if you are wanting pulled pork for lunch time you put it on at 12 the night before or for tea you put it on at 6am.

I put two butts on at 5am (230F) in order to have them for tea but they were done by around 2-3pm, so i agree that 15hrs is definitely too long. I always allow 12 hours. You can always wrap in towels and hold in a cool box when they are done.

Another thing that you might want to have a try at is removing the collar ribs and spine, as cooking with them on will reduce the amount of bark that you'll get from the shoulder.

I would still recomend cooking the collar ribs as they have a great taste to them

........................apparently it's bad manners to invite people around and then not feed them.... Women eh? Where do they get these notions from


Probably from us carnivores

i do similar neck end. remove the spine and skin. last one was 14 hours which included around 3-4 hours of being wrapped with apple juice and it pulled pretty well. add to that 1 hour of rest in foil inside a cool bag. as the others say depends on temp a bit too, mine was 230-250

No remote but I did buy a digital food thermometer, I caved in and shelled out for a Weber one from the local posh garden centre as the missus' normal analogue one gave up the ghost. It served us well, I will have to sacrifice a pig in it's honour..... and then smoke it [/quote]

Know it's been mentioned a few times recently but a cheap and effective buy.....

http://www.ikea.com/gb/en/catalog/products/20103016/


How did it all turn out?!

John