25th Q: Lemon Peppered Pork Shoulder Roast HNF 6H [w/ pr0n]
Last weeks pork was such a huge success, it just had to be done again! :smile:
So I got another pork shoulder roast with a weight of 9.92 lbs, which I left completely untrimmed. http://i1063.photobucket.com/albums/...t_9_92_lbs.jpg http://i1063.photobucket.com/albums/...ork_side_a.jpg http://i1063.photobucket.com/albums/...ork_side_b.jpg Inspired by the info provided in the pepper thread I was very excited to try that lemon pepper on pork, so I got a four-peppers-blend consisting of green, white, and black pepper corns + red berries and three natural lemons for that purpose. http://i1063.photobucket.com/albums/...and_lemons.jpg Grated zest of three lemons http://i1063.photobucket.com/albums/...lemon_zest.jpg The peppers blend http://i1063.photobucket.com/albums/...ur_peppers.jpg Peppers pestled in mortar http://i1063.photobucket.com/albums/...rs_pestled.jpg The resulting lemon pepper mixture http://i1063.photobucket.com/albums/...mon_pepper.jpg The final lemon pepper rub with added iodized medium-coarse sea salt http://i1063.photobucket.com/albums/...pepper_rub.jpg The remaining rub went into the freezer to preserve the lemon zest http://i1063.photobucket.com/albums/...aining_rub.jpg The well rubbed pork shoulder roast (I really tried to not overdo it this time) http://i1063.photobucket.com/albums/...ork_rubbed.jpg Natural Lemon Tree Lump Charcoal with six small pieces of apple wood buried in the charcoal ring lit Minion style http://i1063.photobucket.com/albums/...ood_minion.jpg Pork shoulder roast on upper grate of my WSM http://i1063.photobucket.com/albums/...pper_grate.jpg If you should be wondering why Minion for HNF, the idea was to let it hit IT 165°F LNS starting at about 225°F slowly rising to ~280°F and then give it all the WSM is capable of after foiling, so smoking phase LNS and finishing HNF. The pork was ready for foiling in apple juice after 4 hours and 7 minutes (the Maverick was counting down the first 3 hours, then counting up till finished) http://i1063.photobucket.com/albums/...after_4h07.jpg http://i1063.photobucket.com/albums/...after_4h07.jpg http://i1063.photobucket.com/albums/...after_4h07.jpg After foiling I had to leave for our usual Saturday afternoon shopping, which was the first time I had to let a fire unattended. When we came back, IT was already at 212°F :shock: So it was put into the oven at 200°F for resting after a total cooking time of 6 hours. http://i1063.photobucket.com/albums/...y_after_6h.jpg http://i1063.photobucket.com/albums/...y_after_6h.jpg Luckily the pork was unharmed, and this is what it looked like after resting: http://i1063.photobucket.com/albums/...er_resting.jpg http://i1063.photobucket.com/albums/...ork_pulled.jpg http://i1063.photobucket.com/albums/...rk_closeup.jpg http://i1063.photobucket.com/albums/...rk_closeup.jpg http://i1063.photobucket.com/albums/...rk_closeup.jpg http://i1063.photobucket.com/albums/...rk_closeup.jpg And the final product: Pulled Pork Sandwiches with Yogurt-based Coleslaw (w/o Mayonnaise) http://i1063.photobucket.com/albums/...k_sandwich.jpg http://i1063.photobucket.com/albums/...k_sandwich.jpg What can I say, this pulled pork was FREAKING FANTASTIC! It had it all, the complexity of the 4-peppers-blend and the slight fruity touch from the lemon zest was just awesome, and because I left the peppers pretty coarse this time it was not too hot for kids & wife. Lemon Pepper it is! :mrgreen: |
Nice job!
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Looks great!
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Congrats!
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You're onto a winner there, nice work!
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Nice looking pork brotha :D, I'm happy the lemmon pepper was a hit.
Sent from my SGH-T999 using Tapatalk 2 |
Looks great from here too!!
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Looks awesome!
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Looks good enough to eat!..........and eat..............and eat:razz:
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You did great making the Lemon Pepper then you did fantastic with the cook!
Photo's are awesome too! Now, pay me with a sammie!:cool: |
That sure looks great and glad it worked out.
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Yes, it indeed was that great, and it's amazing how an already good result can be topped again and again. I just HAVE to do it again this weekend, the wife demands it! :mrgreen:
The next pork shoulder roast is already ordered, hopefully they have a larger piece for me when I pick it up tomorrow. Interestingly this kind of cut is better suited than the formerly used pork neck without bone without speck, and it's much easier to handle, because I don't have to trim anything at all (I think the money muscle of the pork neck is overrated anyway). I put it on with side A (as seen in the second picture) facing downwards, and side B offers a lot of surface for building up bark and smoke ring. Foiling in apple juice also works very well, specially with the temp bumped up for the HNF finish. BTW Having tried now a lot of different types of bun for the pulled pork sandwiches, my favorite is my wife's self made pita bread, which adds an extra touch to the finished product. The combination of lemon peppered pork + vinegar based sauce + yogurt based coleslaw + self-made pita bread is just PERFECT, because each part of it reaches 100% on the scale! :smile: |
Those are some great looking sandwiches. Care to share a little more about the yogurt coleslaw?
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