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[cookingjnj]

Hi all,
Last week I picked up a pork shoulder with a price too good to pass up.  This weekend I planned on smoking the shoulder and for the first time, not foiling at the stall and continuing un-foiled for the entire cook.  Well, as usual, my plans changed mid stream and I had to adapt.  Time was running short, the family was getting very hungry, so in the end I did foil during the stall.

I started with an almost 8# shoulder, which I injected with a mixture of Doctor Pepper, Apple Cider Vinegar, some of the rub mixture, and butter extract.  I then rubbed with a rub containing Dan's Backyard BBQ rub (something I get local), Ruffus Teague Meat rub, and a little additional honey powder instead of brown sugar.  In the fridge over night.

Got the smoker settled at 225 and put the shoulder on at 6am.  I was hoping for a 12 hour cook (I know, should never try to  plan it that way).  I sprayed the shoulder with mixture of apple juice and apple cider vinegar (about 3 to 1 juice to vinegar) every 1.5 hours for the first 7-8 hours.  At 6pm the shoulder was still only at 167 and I was given the heads up from the boss, .... dinner needed to be done!!!  Hence, it went into foil and temp bumped up to 270 for an additional 1 hour 45 minutes until it reached temp of 201 and probe tender.

Removed the shoulder from the foil and into a disposable foil pan and pulled.  I saved the juices from the foil it was wrapped in during cooking, seperated some of the fat from the top and poured back over the PP. 

I have to say, even changing plans mid-way it was outstanding. 

I did make a cole slaw to go with it.  I usually do not put the slaw on my PP sammies, but looked good so gave it a try.  I  "borrowed" the cole slaw recipe from a pit manufacturer video.  It was actually very very good and easy to make.  I took one 12 oz bag of shredded Asian Slaw which consisted of Napa Cabbage, Carrots and Celery, a hand full of shredded red cabbage for color, diced up seeded and de-veined fresno and jalapeno pepper (one each, but could have used a bit more kick with another pepper), diced up quarter of a pineapple for sweetness, and just enough slaw dressing to give some moisture.  I like cole slaw on the drier side.  With all the ingredients, you can add as much or as little as you would like.

Although later than everyone wanted, the dinner was very good, and lots of good left overs.

Here are some pics:

Shoulder -- Could not beat the price around here
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Injected and Rubbed
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Gotta Wrap it now
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Unwrapped after 45 minute sit
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Pulled
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Plated
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[pmillen]

That all looks darn good.  I think there's enough fiber in that chick pea side to make a sport coat.

[cookingjnj]

That all looks darn good.  I think there's enough fiber in that chick pea side to make a sport coat.

LOL...another of my wifes favorites!

[SmokinHandyman]

Looks very good.
Instead of Dr. Pepper you might want to try Cherry Dr. Pepper, I like that better.

[dk117]

  I  "borrowed" the cole slaw recipe from a pit manufacturer video.  It was actually very very good and easy to make.  I took one 12 oz bag of shredded Asian Slaw which consisted of Napa Cabbage, Carrots and Celery, a hand full of shredded red cabbage for color, diced up seeded and de-veined fresno and jalapeno pepper (one each, but could have used a bit more kick with another pepper), diced up quarter of a pineapple for sweetness, and just enough slaw dressing to give some moisture.  I like cole slaw on the drier side.  With all the ingredients, you can add as much or as little as you would like.

please share the slaw recipe (dressing).  I've had hit and miss success in the past.  I now wonder if too much dressing has been the issue.

DK

[pz]

...  I think there's enough fiber in that chick pea side to make a sport coat.

 

[Bentley]

That slaw mix is a good one to have an Asian type dressing on too!  Never been a big mayo or Miracle whip slaw guy, unless it has a good amount of horseradish in it...But give me that corn oil, with a little rice wine vinegar, some tahini paste, and just a bit of peanut butter for that Thai kick and it is good on a bunch of sandwiches!

[cookingjnj]

please share the slaw recipe (dressing).  I've had hit and miss success in the past.  I now wonder if too much dressing has been the issue.

DK
[/quote]

Hey DK.  Like I said made a quick simple cole slaw:

1 12 Oz. bag of Shredded Asian Slaw (Consisted of Napa Cabbage, Carrots and Celery
1 Handful of shredded Red Cabbage for added color (Not sure if a handful is an official measurement, but worked for me)
1 Fresno Pepper seeded, de-veined and chopped
1 Jalapeno Pepper seeded, de-veined and chopped
1/4 of a pineapple chopped (you can use canned pineapple I am sure, just don't add the liquid)
Cole Slaw Dressing -- just enough to lightly coat the ingredients.  (I used a store bought dressing -- Maries.  I think Kraft also makes one)

I let it sit in the fridge for about 30 minutes stirring a couple of times to blend the flavors.

I bought two bags of the shredded slaw not knowing how much I would need.  I am thinking I might throw something together along the lines of Bent's Asian idea, with a couple more of the peppers.  Much more up my alley.  Thanks Bent.

[Lantern]

What was the cooker and pellet used for this pork butt? looks great!

[cookingjnj]

What was the cooker and pellet used for this pork butt? looks great!

Lantern, I used Pit Boss Hickory pellets in my Rec Tec 680.  Thanks for the compliment, appreciate it.

[Herb]

That slaw mix is a good one to have an Asian type dressing on too!  Never been a big mayo or Miracle whip slaw guy, unless it has a good amount of horseradish in it...But give me that corn oil, with a little rice wine vinegar, some tahini paste, and just a bit of peanut butter for that Thai kick and it is good on a bunch of sandwiches!

This slaw dressing looks interesting and we'll try this for sure!

[Canadian John]

 +1

[mowin]

Looks great...  my last pork but, 10#, took 8 hrs.  I planned on 12...  into the cooler it went.  You just never know what a hunk of meat is thinkin...