Sunday Pork Shoulder

N

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• Apr 21, 2013

• #1

Decided to cook a shoulder today since it is so nice outside.

Got a nice 6 pound shoulder

Some of my favorite rub...

On to the UDS...

It's happily cruising along now, I'll post some more pictures as it comes along!

 

M

Mark Warren

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• Apr 21, 2013

• #2

Can't wait for the finished product :wink:

 

B

Bludawg

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• Apr 21, 2013

• #3

That rub looks good got an ingredient list??

 

N

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• Apr 21, 2013

• #4

The rub consists of:
Salt
Black Pepper
Red Pepper flakes
Ground red pepper
Granulated Garlic
New Mexico Chile powder
Cumin

Just pulled it off the UDS, smells gooooood!

 

J

jfletcherMD

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• Apr 21, 2013

• #5

Looks good!! With that rub ingredient list, I'm thinking that the finished product might be good shredded up and stuffed into some tacos/burritos... :tongue:

 

El Ropo

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• Apr 21, 2013

• #6

Sounds like an awesome rub flavor profile. I like it zesty!

 

N

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• Apr 21, 2013

• #7

Here's the finished PRON:

Ended up getting a tad darker than I care for:

But the end product was mighty tasty!

 

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certified106

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• Apr 21, 2013

• #8

Looks fantastic to me :clap:

 

C

criffaaa1

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• Apr 21, 2013

• #9

looks good save me a sammich.

 

Sunra

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• Apr 21, 2013

• #10

looks great!

 

El Ropo

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• Apr 21, 2013

• #11

Looks just right to me. I don't understand why people worry about dark color on a pork butt/shoulder when it's gonna get pulled and mixed together anyways. That dark tasty bark is the best kind. The mixture of the dark bark, light n dark pork meat and pink smoke ring creates a visually appealing image, and it tastes good too.

 

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Mrfish

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• Apr 21, 2013

• #12

I kinda feel silly asking, but I am going to ask because I don't know. It looks like the skin is still on? Is it edible?

 

cowgirl

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• Apr 22, 2013

• #13

Looks great! :thumb:

 

N

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• Apr 22, 2013

• #14

The skin is still on! I don't bother but it can make for some good eats if you toss it back on the cooker for a while after you pull it to crisp up into some tasty "cracklin'"

 

Big George's BBQ

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• Apr 22, 2013

• #15

I think that looks Great