Sliced pork shoulder question

kihrer · Dec 30, 2011

For tomorrow's soiree with the relatives, I plan on doing a 10 pound rib roast and a 10 pound shoulder (Butt only). Since the dinner will be somewhat formal, i thought I would slice the pork shoulder versus pulling it. Since I have always pulled shoulder, I am not sure when I should take the shoulder off so that it will slice nicely without without falling too much apart yet still be nice and tender. What say the Brethren? Thanks in advance.

Ron_L · Dec 30, 2011

I've never tried it, but maybe 185? Hopefully someone who has tried it can give you better advice.

chad · Dec 30, 2011

165 or so will be closer to "roast" texture. Just remember that should has a bunch of fat and connective tissue - even a "picnic" ham isn't as pretty as a real honest HAM. It'll be tasty, just not real pretty.

kihrer · Dec 30, 2011

Here is a picture of the butt. My butcher trimmed it very nicely with only about an 1/8 inch of fat cap on the top. I just want to make sure I get it up high enough so that it isn't tough I'm not expecting pretty slices but something that will hold together while still being tender.

Midnight Smoke · Dec 30, 2011

You could slice it before cooking and do Pork Steaks if Boneless, if Bone in the Butcher may slice it up for you. Cut them about 3/4 of an inch thick. Other than that cook whole to 165º - 170º

jleb1914 · Dec 30, 2011

I'd pull it use fancy bread.:thumb:

Lake Dogs · Dec 30, 2011

^^^ 165 on the lower side, 185 highest... If there's a way to watch, pretty much as soon as it comes out of the stall.

kihrer · Dec 30, 2011

Lake Dogs said:
^^^ 165 on the lower side, 185 highest... If there's a way to watch, pretty much as soon as it comes out of the stall.

Yes, I will be watching it. That makes since to pull it after it breaks the stall. I am thinking I will carve it similar to a turkey.

Bbq Bubba · Dec 30, 2011

165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding! :thumb:

kihrer · Dec 31, 2011

Bbq Bubba said:
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding! :thumb:

Thank you. I have it on now and will post the results.

thirdeye · Dec 31, 2011

Ron_L said:
I've never tried it, but maybe 185? Hopefully someone who has tried it can give you better advice.

Bbq Bubba said:
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding! :thumb:

Yep, What ^^ they said. 185 is a good number.

kihrer · Dec 31, 2011

^^^ I'm going to pull at 185. No foil. Wil post pron later

Thanks for the advice Brethren.

tortaboy · Dec 31, 2011

Bbq Bubba said:
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding! :thumb:

But will it break down the connective tissue?:heh:

Sliced pork shoulder question

kihrer

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