34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]

This is not your pork! · Feb 24, 2013

It has been a slow 'Q'ing start into the new year, it's just too cold and inhospitable outside. But what would a Brethren do without pork, one just can stay away for that long...

So here we are with a nice pork shoulder roast of ~ 9.70 lbs, which my wife prepped with lemon pepper and butcher twine.

Yeah, it's cold and snowing

In need of a little heat

First instinct is to just stay inside and let it be

But the PORK! And two variations of our 'Essence of Q' sauce without ketchup, one normal, one low carb.

It took 3H40 @ ~ 350°F to reach IT 165°F

Foiled in apple juice till IT 203°F, resting in the cooler, and unfoiling for dinner

Recrisped @ max. grill in the oven (it looks just perfect, but honestly it could have been a little crispier)

Heavily reduced sauce w/o ketchup and a good touch of smokiness

And the low carb version for the wife

Greek Yogurt based Coleslaw without Mayonnaise

And more pork

The intended end product: Pulled Pork Sandwiches with Emperor Bun

That was an insanely freaking fantastic meal, the smell, the flavor profile, and lemon pepper, this can really get to you! In your mouth, baby! :mrgreen:

Titch · Feb 24, 2013

What a brilliant post.
I can only think of what that weather is like.
To cook outside in that ,your a gem.
Or a bit stoopid.But that food looks fantastic,

BobM · Feb 24, 2013

That is a fine looking cook and great pics! :clap:

jamus34 · Feb 24, 2013

Q: Why do you tie the butt if it is only going to end up as PP anyway?

(not trying to be a wiseacre here either...just wondering)

chicagokp · Feb 24, 2013

Looks great!

charrederhead · Feb 24, 2013

That wonderful Q is outdone only by that glorious view!

This is not your pork! · Feb 24, 2013

jamus34 said:
Q: Why do you tie the butt if it is only going to end up as PP anyway?

It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...

Wampus · Feb 24, 2013

Fine post sir! Looks great!!!

HeSmellsLikeSmoke · Feb 24, 2013

Wonderful looking pork. I would settle for chewing the twine from it.

Bludawg · Feb 24, 2013

I'm still shivering from looking at the first pic BRRrrrrrrrrrrr. Those samiches look Porktasticily Pork-a-licious. :thumb::thumb:

jamus34 · Feb 24, 2013

This is not your pork! said:
It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...

Thanks for the info!

I just recently stepped into a new role at work where I am purchasing raw material for our finished goods production (beef, pork and poultry) and it amazes me how much I have learned in the past 6 months or so. Even beyond some of the cuts the variations from one ethnic group to the next on the prep of the same type of cut can be staggering (and extremely tasty).

Phubar · Feb 24, 2013

Phabulous!:thumb:

Beef · Feb 24, 2013

Yum.
Thank you for explaining that cut of meat. Twine makes alot of sense! I am still learning how cuts of meat differ by location.

bluetang · Feb 24, 2013

Excellence at its best!

Bluesman · Feb 24, 2013

That looks great. I understand the craziness, I cook in that weather all winter long........

cameraman · Feb 24, 2013

What's it like driving in those hills with all that snow? Pork looks great.

cowgirl · Feb 24, 2013

Food looks fantastic! I really love the view from your patio too, beautiful.

This is not your pork! · Feb 25, 2013

cameraman said:
What's it like driving in those hills with all that snow?

No fun at all, especially since our car doesn't have a 4WD. It was another snowy night, I could make it downhill today in the morning, but driving home I barely made it to the last curve, then I had to put on the snow chains. Never had that much snow in the past few years. It really is time for spring to come.

This is not your pork! · Feb 25, 2013

So guess what, the use of the Emperor Bun for the PP sandwiches is always only an emergency solution, what the PP sandwiches are really all about, is the self-made pita bread, which I had yesterday for dinner:

Believe me, there are worlds between them, and only the self-made pita bread is really worthy of that fine PP! :grin:

Clayfish · Feb 25, 2013

Looks awesome!

34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]

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is one Smokin' Farker

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Full Fledged Farker

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Full Fledged Farker

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Babbling Farker

Babbling Farker

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