A question about shoulders... please..

[SteveT]

Pork shoulders that is....

I found pork shoulders at Costco...two six pounders to a pack. The problem is, that even at six pounds, I think that would be a months supply of pulled pork for my wife and I. So, the question is, is it ok to cut them down into 3 pound sections? Or would this effect how they cook while smoking. And...since my son can't eat pork, I got him a couple of Tri-tips, so, it seems to me that cutting the shoulder into 3 pound sections and smoking a section of shoulder and a Tri-tip would work out perfectly.

Please excuse the dumb question, but have never done a shoulder before....

SteveT

[bigabyte]

I think you would be better off cooking them whole and then bagging up smaller serving sizes to reheat later and put it in the freezer. If that won't work for some reason, yes, you can cut them down to smaller sizes and cook them. You get more moist pork out of the center from a whole but than a smaller one....however you also bet more bark, so there are upsides as well as downsides.

[Groundhog66]

Originally Posted by bigabyte

I think you would be better off cooking them whole and then bagging up smaller serving sizes to reheat later and put it in the freezer.

I think that is your best bet as well...Do you have a Foodsaver vaccusuck machine?

[SteveT]

Originally Posted by Groundhog66

Do you have a Foodsaver vaccusuck machine?

Unfortunately no....but have been seriously thinking about one....

Thanks for replying guys... it's appreciated!!

SteveT

[tortaboy]

You do realize that your meat will cook down substantially, right? Every time I cook 20 pounds, I cannot believe how fast the stuff goes.

[BlueHowler]

I've found that once you start making some awesome pulled pork some relative, neighbor, co-worker, and or friends will find a way to show up around dinnertime.

Make the whole shoulder and if there is some left over do like the others say and freeze.

[HeSmellsLikeSmoke]

Rule of thumb is you will get a little over 50% cooked weight.

You could also cook one and freeze the other one for a later cook.

[Groundhog66]

Originally Posted by SteveT

Unfortunately no....but have been seriously thinking about one....

Definitely a great investment.

[cdollar]

If you're going to be doing much Q'ing, a Foodsaver is almost a must. You'll be cooking mch more than 2 people can eat, especially if you do packer briskets and butts. The vacuum bags are a good way to reheat the meat. You drop it in hot water and reheat it in the bag.
I have worn out 2 of them myself.


Chuck

[Smiter Q]

6 pounds = little more than 3 or so when cooked.

[chad]

Definitely cook and bag.

I bag in 2-2.5# portions. I often break out the scales and weigh the bags. That way I know what's there if I'm giving some to other folks.

When I'm in a hurry I use quart size Ziploc Freezer bags, put in plenty of juice with the pork, and get most of the air out as I'm sealing the bag. This will keep for quite a while.

If I have a lot to bag or I know it'll be frozen a while I'll get out the FoodSaver. This keeps the pork really nice for a long time -- though the only time it stays a "long" time around here is if it falls to bottom of the chest freezer!!

[JMSetzler]

Definitely get yourself a vacuum sealer. It's worth it. Every farkin penny of it. I have some pulled pork vacuum sealed that I cooked quite a while back and I pulled out a bag yesterday, tossed it in boiling water and simmered it for 30 minutes or so and it tasted almost as good as the day I cooked it.

[Soybomb]

If you start with 12 pounds of meat you'll realistically only probably wind up with 6 pounds when you're done. It'll be a delicious 6 pounds too. Most adults would happily consume 1/3rd-1/2 pound of it so it will go faster than you think.

Past that, the food saver is a decent way to save and reheat it. But don't feel like you need to run out and buy one. Head to walmart and pick up a roll of freezer paper and freezer tape. It isn't quite as handy as dropping a bag into simmering water but it will preserve the meat surprisingly well. Defrost the night before and reheat in a container covered in plastic wrap and you'll still have very delicious leftovers whenever you want them. I almost prefer it to the foodsaver to be honest.

[landarc]

You will be surprised how fast the pork disappears.

[Bacon_99]

We're a small family of three and when I do pulled pork, I make sure to do 2 bone-in butts at 8lbs each and then vacuum seal the leftovers in individual sizes that feeds three of us (10-12 ounces). Since it take so long to smoke the butts I prefer to do it all in one shot and then have a month or two worth of pork on hand in the freezer. It freezes well and we use it for PP sandwiches, nachos, soup, etc. At first it seemed like it would be a lot of meat but as others have said, you'd really be surprised how quick it goes. My friend even uses his on pizza.... Great to have around for a quick meal too – reheats quickly and you can always whip up some slaw really quick : ) Especially great when you have unexpected visitors. Even re-heated it still blows the minds of most non-Qers : )