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Unread 12-30-2011, 05:38 PM   #1
kihrer
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Default Sliced pork shoulder question

For tomorrow's soiree with the relatives, I plan on doing a 10 pound rib roast and a 10 pound shoulder (Butt only). Since the dinner will be somewhat formal, i thought I would slice the pork shoulder versus pulling it. Since I have always pulled shoulder, I am not sure when I should take the shoulder off so that it will slice nicely without without falling too much apart yet still be nice and tender. What say the Brethren? Thanks in advance.
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Unread 12-30-2011, 05:52 PM   #2
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I've never tried it, but maybe 185? Hopefully someone who has tried it can give you better advice.
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Unread 12-30-2011, 05:56 PM   #3
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165 or so will be closer to "roast" texture. Just remember that should has a bunch of fat and connective tissue - even a "picnic" ham isn't as pretty as a real honest HAM. It'll be tasty, just not real pretty.
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Unread 12-30-2011, 06:12 PM   #4
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Here is a picture of the butt. My butcher trimmed it very nicely with only about an 1/8 inch of fat cap on the top. I just want to make sure I get it up high enough so that it isn't tough I'm not expecting pretty slices but something that will hold together while still being tender.

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Unread 12-30-2011, 06:14 PM   #5
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You could slice it before cooking and do Pork Steaks if Boneless, if Bone in the Butcher may slice it up for you. Cut them about 3/4 of an inch thick. Other than that cook whole to 165º - 170º
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Unread 12-30-2011, 06:28 PM   #6
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I'd pull it use fancy bread.
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Unread 12-30-2011, 06:30 PM   #7
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^^^ 165 on the lower side, 185 highest... If there's a way to watch, pretty much as soon as it comes out of the stall.
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Unread 12-30-2011, 06:38 PM   #8
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Quote:
Originally Posted by Lake Dogs View Post
^^^ 165 on the lower side, 185 highest... If there's a way to watch, pretty much as soon as it comes out of the stall.
Yes, I will be watching it. That makes since to pull it after it breaks the stall. I am thinking I will carve it similar to a turkey.
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Unread 12-30-2011, 09:13 PM   #9
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165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding!
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Unread 12-31-2011, 04:20 AM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding!
Thank you. I have it on now and will post the results.
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Unread 12-31-2011, 04:27 AM   #11
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Quote:
Originally Posted by Ron_L View Post
I've never tried it, but maybe 185? Hopefully someone who has tried it can give you better advice.
Quote:
Originally Posted by Bbq Bubba View Post
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding!
Yep, What ^^ they said. 185 is a good number.
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Unread 12-31-2011, 04:56 AM   #12
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^^^ I'm going to pull at 185. No foil. Wil post pron later

Thanks for the advice Brethren.
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Unread 12-31-2011, 11:10 AM   #13
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Quote:
Originally Posted by Bbq Bubba View Post
165 is fine but will not have rendered the fat.
185ish will give you tender, sliceable pork with almost jello like fat.
No foil, get some crust.

Outstanding!
But will it break down the connective tissue?
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