View Full Version : Pork... Shoulder?

12-29-2012, 06:56 AM
I've been documenting the processing and cooking of my berkshire hog I raised this fall. Today I'm cooking the front shoulder section. I don't know exactly what it weighs but I'm guessing around 40 pounds. The hog was around 300 live and this is one shoulder, essentially the hock, picnic, butt and a little extra all rolled into one giant piece. For reference, my pit is 24x40.
Going with an apple theme... Chris Lilly's injection and Simply Marvelous spicy apple rub. The pit is settled in at 235 right now using mainly almond wood, maybe some pecan in there too.
I may have been a bit aggressive on the trimming but supposedly this berkshire has good fat content so I figured what the heck?
Good morning all!

12-29-2012, 07:18 AM
Beautiful hunk o meat! Lookin quite forward for the finished.

12-29-2012, 09:16 AM
Ooooh your gonna be eating goud. The flavor of a heritage breed can't be beat!

12-29-2012, 09:48 AM
That could turn me into a leg man! Looking good so far.

12-29-2012, 10:49 AM
4 hours in and the Gator is chugging along. It is a hungry pit today with the 40 degree weather though...

12-29-2012, 11:09 AM
Looks good, thats a big hunk-o-pork

Bob in St. Louis
12-29-2012, 11:51 AM
Mmmmm yummy. You're a bit too far away, otherwise, I'd offer to bring the cocktails.

12-29-2012, 12:00 PM
Hope it comes out tender and juicy! It is looking good.

12-29-2012, 01:01 PM
Nice piece of meat!

12-29-2012, 05:15 PM
Ready to wrap...

12-29-2012, 05:38 PM
You're gonna wrap that beast? That will take some manhandling. Nice cook so far.

12-29-2012, 06:14 PM
Cant wait to see the finished product! That's lookin good!

12-29-2012, 06:17 PM
YESSSS!! Let's see the final product! That's a helluva shoulder!


Lake Dogs
12-29-2012, 07:50 PM
Big time shoulder!!! I hope it's as awesome as it looks!

12-29-2012, 11:55 PM
Interested in the wrapping procedure on a hunkmthat big. I keep all the drippings but you gotta foil it just right with this or they juices are just gonna running the bottom seams.

Crazy Harry
12-30-2012, 12:18 AM
Hungry Hungry Hungry

12-30-2012, 12:51 AM
Ya, the wrap was a 2 man job. I put down a couple pieces of the big industrial Costco roll foil, put it in there and then wrapped some more around it. I debated on wrapping or not but I had to deliver it to a party tonight so couldn't risk a long stall... Such is life, but it worked out great. Ended up cooking about 7 hours around 240 then wrapped and upped it to around 300 for 5 more hours. Probed super easy around 195 and rested in a cooler for about 2 hours. Came out awesome, nice bark and moist. I always worry cooking really big chunks like this or clod, etc but they usually come out.
Thanks for looking guys and here's a plated shot with some slaw I whipped up.

12-30-2012, 07:11 AM
looks great!