Grilled Pork Shoulder

buccaneer · 05-23-2014, 07:54 PM

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 · 05-23-2014, 08:02 PM

Looks good, but too much of that green stuff.

Stingerhook · 05-23-2014, 08:40 PM

Now that looks like a fine meal.

qman · 05-23-2014, 08:49 PM

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

buccaneer · 05-23-2014, 09:00 PM

Quote:

Originally Posted by qman

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

I knew some smarty would ask this

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.

qman · 05-23-2014, 09:33 PM

Quote:

Originally Posted by buccaneer

I knew some smarty would ask this

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.

Thanks,that does help----some.

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 · 05-23-2014, 09:46 PM

Quote:

Originally Posted by qman

Thanks,that does help----some.

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.

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.

Boshizzle · 05-23-2014, 09:48 PM

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 · 05-23-2014, 09:54 PM

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

peeps · 05-23-2014, 09:57 PM

looks delish, bucc!

buccaneer · 05-23-2014, 10:02 PM

Quote:

Originally Posted by Boshizzle

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 · 05-23-2014, 10:08 PM

Quote:

Originally Posted by c farmer

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

c farmer · 05-23-2014, 10:12 PM

What the salad part of it?

It looks great.

buccaneer · 05-23-2014, 10:33 PM

Quote:

Originally Posted by c farmer

What the salad part of it?

It looks great.

buccaneer · 05-23-2014, 10:38 PM

Quote:

Originally Posted by c farmer

What the salad part of it?

It looks great.

Hullo brother!

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.

05-23-2014, 07:54 PM	#1
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Grilled Pork Shoulder 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 __________________ Hold my dang beer...

05-23-2014, 08:02 PM	#2
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks good, but too much of that green stuff. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

05-23-2014, 08:40 PM	#3
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Now that looks like a fine meal. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

05-23-2014, 08:49 PM	#4
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Looks great. And just which muscle did you isolate for this cook, if you please? __________________ qman Para Bellum

05-23-2014, 09:48 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

05-23-2014, 09:54 PM	#9
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Wow. That looks great. Any more info about the meal? __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

05-23-2014, 09:57 PM	#10
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	looks delish, bucc! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

05-23-2014, 10:12 PM	#13
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	What the salad part of it? It looks great. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.