Grilled Pork Shoulder

buccaneer · May 23, 2014

I trimmed up a single muscle from a pork shoulder, marinated it in ketcap manis, lime juice, salt and ginger.
Onto the WGA for a gentle reverse sear.
It was very tender.
I think I may be breaking down shoulders more frequently and stretching the budget, this was such a delicious meal!
Wanted to share

THoey1963 · May 23, 2014

Looks good, but too much of that green stuff. :mrgreen:

Stingerhook · May 23, 2014

Now that looks like a fine meal.

qman · May 23, 2014

Looks great. And just which muscle did you isolate for this cook, if you please?

buccaneer · May 23, 2014

qman said:
Looks great. And just which muscle did you isolate for this cook, if you please?

I knew some smarty would ask this :laugh:

No idea.
I don't know any butchery except the practice of cutting meat as I see it, bushman style.
It was a plump light colored muscle in an outer layer, if that helps.
:noidea:

qman · May 23, 2014

buccaneer said:
I knew some smarty would ask this :laugh:

No idea.
I don't know any butchery except the practice of cutting meat as I see it, bushman style.
It was a plump light colored muscle in an outer layer, if that helps.
:noidea:

Thanks,that does help----some.:mrgreen:
And you are right, I am a smart aZZ.
Dividing the shoulder into separate muscles sounds like an excellent idea to me, for small cooks.
I have been doing that with beef shoulder [chuck] for a long time.

buccaneer · May 23, 2014

qman said:
Thanks,that does help----some.:mrgreen:
And you are right, I am a smart aZZ.
Dividing the shoulder into separate muscles sounds like an excellent idea to me, for small cooks.
I have been doing that with beef shoulder [chuck] for a long time.

:laugh:

I was fully prepared for the meat to be a bit tough.
I can deal with that.
However, 80+ percent was great for grilling and stir fry, and the other 20% I used in Asian claypot braises.
This worked out very well indeed!!

I wish I knew more about butchering tho.
No problem with the mechanics, I can read meat, but I don't know much about the qualities of each muscle.
:noidea:

Boshizzle · May 23, 2014

Wow, nice looking meal! That's some real down under thunder!

BTW, Buc, check out the flippin' Chicken thread and show me some down under thunder on that Valley BBQ chicken recipe.

c farmer · May 23, 2014

Wow. That looks great. Any more info about the meal?

peeps · May 23, 2014

looks delish, bucc!

buccaneer · May 23, 2014

Boshizzle said:
Wow, nice looking meal! That's some real down under thunder!

BTW, Buc, check out the flippin' Chicken thread and show me some down under thunder on that Valley BBQ chicken recipe.

Thanks Bo!

I've replied, happy to do it for you!

buccaneer · May 23, 2014

c farmer said:
Wow. That looks great. Any more info about the meal?

Australian pork shoulder describes the meat on the round bone, not the flat blade bone.
Thick round tapering down to a roundish end about 2 -3 inches.
That cut in the pic was not either of the two larger muscles but one of the thinner outer muscles.

That's about as much as I can think of to help.

The fact that we use the same words as each other for entirely different cuts doesn't help either.
Bloody butchers :doh:

c farmer · May 23, 2014

What the salad part of it?

It looks great.

buccaneer · May 23, 2014

:ban:

c farmer said:
What the salad part of it?

It looks great.

:ban:

buccaneer · May 23, 2014

c farmer said:
What the salad part of it?

It looks great.

Hullo brother!
:laugh:

Base is snow pea sprouts, then kcucumber, celery, quartered Roma tomatoes.
Whisk white wine vinegar, olive oil, sesame oil, S&P and pour over Sprinkles with black sesame seeds.
:yo:

c farmer · May 23, 2014

buccaneer said:
:ban:

:ban:

Who doesn't like a good salad.

I sure do.

Boshizzle · May 23, 2014

Bucc, what is ketcap manis?

buccaneer · May 23, 2014

Boshizzle said:
Bucc, what is ketcap manis?

Has this become the thread of random trivia and facts obscure?
:laugh:
It's become famous from Indonesia but it is a derivative from Chinese cuisine.
Dark soy, star anise, garlic and palm sugar making a powerful umami factor
It's sensational with pork.
IMO

Boshizzle · May 24, 2014

I've never heard of it, but Google has he answer.

Kecap manis (pronounced KEH-chup MAH-nees and also spelled ketjap manis) is an Indonesian sweet soy sauce with a molasses consistency and a dark brown color. Flavored with garlic, star anise, soybeans, and palm sugar, the sauce is more syrupy and complex than commonplace soy sauce. It is one of five main varieties of kecap (which means "sauce").

buccaneer · May 24, 2014

I've already edited with all the work
:Cry:

Tardy Aussies on a Saturday watching sport and drinking to excess, whaddayagonnado?

Grilled Pork Shoulder

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