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Author Topic: More Pork Shoulder  (Read 1649 times)

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ZCZ

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More Pork Shoulder
« on: March 03, 2018, 10:48:21 PM »
Recent winter scene up at the cabin

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #1 on: March 03, 2018, 10:59:51 PM »
I had picked up a bone-in pork shoulder from Costco a while back. Had it in the freezer but got it all thawed out ahead of time. Have some friends coming to the cabin next weekend and thought I would prepare pulled pork ahead of time. Plus I wanted to try the faster method Bentley posted recently.

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Trimmed the fat off the top & bottom

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #2 on: March 03, 2018, 11:03:48 PM »
I have never brined a shoulder before but thought I would give it a go.
I used 1/2 cup sugar and 1/2 cup salt in about a half gallon of water (sorry Bentley, I had no Gatorade). Got it in the brine at about 9 AM.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #3 on: March 03, 2018, 11:08:51 PM »
I let it brine about 6 hours then started getting it ready for my Memphis Pro.
First a good coat of Brer Rabbit Molasses for glue.

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Rubbed down with some Penzy’s BBQ Rub

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And on the Pro at 3:00 PM. Since I am getting a late start I have the grill set at 310.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #4 on: March 03, 2018, 11:15:06 PM »
Internal came up to low 170’s by 7:30 PM. Had a small pan underneath with a little water to help keep it moist and catch the drippings.

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Such nice looking bark but thought I better foil to hasten it along.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #5 on: March 03, 2018, 11:23:50 PM »
Checked at 9:30 and internal temps were in the mid 200’s so I pulled it off.
Opened the foil and glad to see the bark still intact.

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Close up

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: More Pork Shoulder
« Reply #6 on: March 03, 2018, 11:29:36 PM »
Juice in the foil tastes as good as it looks. Will pour this over the shredded pork to add flavor & keep moist.

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Close up of the pulled pork.
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Meat was VERY good and moist. Glad I brined it. Would do it again.
Total cook time was 6 1/2 hours. The fastest I have ever done a pork shoulder.
Very pleased with the results.

Thanks for watching!

Z
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

Mudflap

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Re: More Pork Shoulder
« Reply #7 on: March 03, 2018, 11:38:11 PM »
Nice cook :pig:

The bark looks great..

Can you ice fish on the lake?

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rwalters

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Re: More Pork Shoulder
« Reply #8 on: March 03, 2018, 11:52:26 PM »
That looks sooooo good!!!
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yorkdude

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Re: More Pork Shoulder
« Reply #9 on: March 04, 2018, 04:16:49 AM »
Indeed that looks very good. Nice job.
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Kristin Meredith

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Re: More Pork Shoulder
« Reply #10 on: March 04, 2018, 06:05:57 AM »
Nice job Al!!  Are you going to take on pork if we go to the AR?
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Herb

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Re: More Pork Shoulder
« Reply #11 on: March 04, 2018, 08:08:30 AM »
I don't believe that brining is required on enhanced pork products (or any enhanced meat) as they already contain phosphates and other stuff that help bind the water that is added for this process. Check out the label info.

http://articles.extension.org/pages/27340/functionality-of-non-meat-ingredients-used-in-enhanced-pork
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Bar-B-Lew

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Re: More Pork Shoulder
« Reply #12 on: March 04, 2018, 08:19:28 AM »
Looks great, but no pics of flowers?
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Canadian John

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Re: More Pork Shoulder
« Reply #13 on: March 04, 2018, 08:38:08 AM »
Quote from: Herb on March 04, 2018, 08:08:30 AM
I don't believe that brining is required on enhanced pork products (or any enhanced meat) as they already contain phosphates and other stuff that help bind the water that is added for this process. Check out the label info.

http://articles.extension.org/pages/27340/functionality-of-non-meat-ingredients-used-in-enhanced-pork
Good catch Herb. I had to go back and look at the receipt.. An informative note on "enhanced" pork. That is something I am not used to.
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Kristin Meredith

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Re: More Pork Shoulder
« Reply #14 on: March 04, 2018, 09:02:39 AM »
I can tell from personal experience, there is a big difference between pork that Bentley brines vs pork he doesn't. And he has brined enhanced pork  So, whether it is enhanced before hand or not, the brining helps.
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