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This is not your pork! 11-14-2012 04:36 AM

25th Q: Lemon Peppered Pork Shoulder Roast HNF 6H [w/ pr0n]
Last weeks pork was such a huge success, it just had to be done again! :smile:

So I got another pork shoulder roast with a weight of 9.92 lbs, which I left completely untrimmed.

Inspired by the info provided in the pepper thread I was very excited to try that lemon pepper on pork, so I got a four-peppers-blend consisting of green, white, and black pepper corns + red berries and three natural lemons for that purpose.

Grated zest of three lemons

The peppers blend

Peppers pestled in mortar

The resulting lemon pepper mixture

The final lemon pepper rub with added iodized medium-coarse sea salt

The remaining rub went into the freezer to preserve the lemon zest

The well rubbed pork shoulder roast (I really tried to not overdo it this time)

Natural Lemon Tree Lump Charcoal with six small pieces of apple wood buried in the charcoal ring lit Minion style

Pork shoulder roast on upper grate of my WSM

If you should be wondering why Minion for HNF, the idea was to let it hit IT 165F LNS starting at about 225F slowly rising to ~280F and then give it all the WSM is capable of after foiling, so smoking phase LNS and finishing HNF.

The pork was ready for foiling in apple juice after 4 hours and 7 minutes (the Maverick was counting down the first 3 hours, then counting up till finished)

After foiling I had to leave for our usual Saturday afternoon shopping, which was the first time I had to let a fire unattended. When we came back, IT was already at 212F :shock:

So it was put into the oven at 200F for resting after a total cooking time of 6 hours.

Luckily the pork was unharmed, and this is what it looked like after resting:

And the final product: Pulled Pork Sandwiches with Yogurt-based Coleslaw (w/o Mayonnaise)

What can I say, this pulled pork was FREAKING FANTASTIC! It had it all, the complexity of the 4-peppers-blend and the slight fruity touch from the lemon zest was just awesome, and because I left the peppers pretty coarse this time it was not too hot for kids & wife.

Lemon Pepper it is! :mrgreen:

Phubar 11-14-2012 04:40 AM

Nice job!

NorthwestBBQ 11-14-2012 05:25 AM

Looks great!

smokemaster1 11-14-2012 06:32 AM


Clayfish 11-14-2012 07:54 AM

You're onto a winner there, nice work!

AustinKnight 11-14-2012 08:51 AM

Nice looking pork brotha :D, I'm happy the lemmon pepper was a hit.

Sent from my SGH-T999 using Tapatalk 2

cowgirl 11-14-2012 01:18 PM

Looks great from here too!!

Jaskew82 11-14-2012 02:46 PM

Looks awesome!

code3rrt 11-14-2012 09:05 PM

Looks good enough to eat!..........and eat..............and eat:razz:

buccaneer 11-14-2012 09:14 PM

You did great making the Lemon Pepper then you did fantastic with the cook!
Photo's are awesome too!
Now, pay me with a sammie!:cool:

landarc 11-14-2012 09:43 PM

That sure looks great and glad it worked out.

This is not your pork! 11-15-2012 01:56 AM

Yes, it indeed was that great, and it's amazing how an already good result can be topped again and again. I just HAVE to do it again this weekend, the wife demands it! :mrgreen:

The next pork shoulder roast is already ordered, hopefully they have a larger piece for me when I pick it up tomorrow.

Interestingly this kind of cut is better suited than the formerly used pork neck without bone without speck, and it's much easier to handle, because I don't have to trim anything at all (I think the money muscle of the pork neck is overrated anyway). I put it on with side A (as seen in the second picture) facing downwards, and side B offers a lot of surface for building up bark and smoke ring. Foiling in apple juice also works very well, specially with the temp bumped up for the HNF finish.

BTW Having tried now a lot of different types of bun for the pulled pork sandwiches, my favorite is my wife's self made pita bread, which adds an extra touch to the finished product. The combination of lemon peppered pork + vinegar based sauce + yogurt based coleslaw + self-made pita bread is just PERFECT, because each part of it reaches 100% on the scale! :smile:

MS2SB 11-20-2012 10:11 AM

Those are some great looking sandwiches. Care to share a little more about the yogurt coleslaw?

This is not your pork! 11-20-2012 10:19 AM


Originally Posted by MS2SB (Post 2276530)
Care to share a little more about the yogurt coleslaw?

I don't really have a clue, will have to ask the wife, who didn't like the original recipe with mayonnaise (too much unnecessary fat), so she substituted it with a Greek style yogurt with 10% fat. The result is unbelievably good, and nobody will ever wish mayonnaise back again.

aawa 11-20-2012 10:46 AM


Originally Posted by MS2SB (Post 2276530)
Those are some great looking sandwiches. Care to share a little more about the yogurt coleslaw?

I use greek yogurt in place of mayo in the slaw's i make that call for mayo. I am not a big fan of mayo and greek yogurt texture is a great substitute. It does add a little bit more of a tang than mayo gives but I am ok with that.

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