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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2012, 04:36 AM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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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!
So I got another pork shoulder roast with a weight of 9.92 lbs, which I left completely untrimmed. 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. Grated zest of three lemons The peppers blend Peppers pestled in mortar The resulting lemon pepper mixture The final lemon pepper rub with added iodized medium-coarse sea salt The remaining rub went into the freezer to preserve the lemon zest The well rubbed pork shoulder roast (I really tried to not overdo it this time) Natural Lemon Tree Lump Charcoal with six small pieces of apple wood buried in the charcoal ring lit Minion style Pork shoulder roast on upper grate of my WSM 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) 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 So it was put into the oven at 200°F for resting after a total cooking time of 6 hours. Luckily the pork was unharmed, and this is what it looked like after resting: And the final product: Pulled Pork Sandwiches with Yogurt-based Coleslaw (w/o Mayonnaise) 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!
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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11-14-2012, 04:40 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice job!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-14-2012, 05:25 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Looks great!
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11-14-2012, 06:32 AM | #4 |
Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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Congrats!
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KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis. |
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11-14-2012, 07:54 AM | #5 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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You're onto a winner there, nice work!
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22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal! |
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11-14-2012, 08:51 AM | #6 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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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
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-14-2012, 01:18 PM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here too!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-14-2012, 02:46 PM | #8 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Looks awesome!
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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11-14-2012, 09:05 PM | #9 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks good enough to eat!..........and eat..............and eat
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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11-14-2012, 09:14 PM | #10 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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!
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Hold my dang beer... |
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11-14-2012, 09:43 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That sure looks great and glad it worked out.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-15-2012, 01:56 AM | #12 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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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!
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!
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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11-20-2012, 10:11 AM | #13 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Those are some great looking sandwiches. Care to share a little more about the yogurt coleslaw?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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11-20-2012, 10:19 AM | #14 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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I don't really have a clue, will have to ask the wife, who didn't like the original recipe with mayonnaise (too much unnecessary fat), so she substituted it with a Greek style yogurt with 10% fat. The result is unbelievably good, and nobody will ever wish mayonnaise back again.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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11-20-2012, 10:46 AM | #15 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I use greek yogurt in place of mayo in the slaw's i make that call for mayo. I am not a big fan of mayo and greek yogurt texture is a great substitute. It does add a little bit more of a tang than mayo gives but I am ok with that.
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