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Unread 07-22-2013, 12:11 PM   #14
Mark
somebody shut me the fark up.
 
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Same cut and same price here in St. Louis @ "save-a-lot." I bought 4 Saturday and smoked them to 180 deg. F yesterday. After they cooled down, I de-boned them, sliced & bagged the meat and pressure cooked the bones for bean stock. Then I pressure cooked the beans, added in the stock along with diced tomoatoes peppers & onions. And that was lunch today.

My verdict, smoke them like pork butts but they don't pull lihe pork butts. Also, don't just discard the bones.

Afterwards, you can crotch pot the diced pork into great recipes, like chile verde. Pressure cookers, however, can do everything a crotch pot can and way faster.

Mark
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Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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