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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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Old 09-25-2011, 07:28 PM   #1
Bartkowiakj
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Unhappy Pulled Pork ideas

My wife went to the store yesterday and picked up a 8# boneless pork shoulder---I would have preferred the bone in. When I told her I wanted to put it on the Weber she said "No way you will burn it" I was going to use the slow cooker. As it stands now I will use the Weber, inject the shoulder with some apple juice, rub it with some garlic, salt and pepper and add a little apple wood to smoke. I plan on placing it in aluminum pan to save the juices for later and cooking at 250 - 275 and pulling it off at about 195.
Any other ideas on what I should be doing?
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Old 09-25-2011, 07:30 PM   #2
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If you like bark, use something to hold it up from the bottom of the pan so that it doesn't sit in the juices while it cooks.
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Old 09-25-2011, 07:48 PM   #3
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I don't like using the pan either. Makes the bottom wet. Ruins the rub at that spot.
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Old 09-25-2011, 07:52 PM   #4
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You could slice acrossed the grain in 1# thick steaks. They sell them in the store as Country Style Ribs. Smoke them at 250 degrees for about 4 hours. Awesome eats!
We do them a couple times a month.
If you do the entire shoulder they make awesome pulled pork sandwiches.

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Old 09-25-2011, 08:03 PM   #5
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Quote:
Originally Posted by bbqbull View Post
You could slice acrossed the grain in 1# thick steaks. They sell them in the store as Country Style Ribs.
In St Louis it's called a pork steak, about 3/4" thick and will grill them on the weber. They sell them here year around.
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Old 09-25-2011, 08:03 PM   #6
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Take it easy on your wife She dun good. Boneless shoulders cook faster than the bone in, and more evenly IMO. Water/drip pan with apple juice and keep it out of any container
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Old 09-25-2011, 08:17 PM   #7
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You might already be doing this, but put the coals one one side and the meat with a pan under it under the grate. Separate the side with coals from the drip pan with a couple of bricks turned on edge. Use the Miniom method to light the coals. Distribute several chunks of hardwood amongst the charcoal before you light the top.

This will give you indirect heat which is perfect for smoking butts
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Old 09-25-2011, 11:18 PM   #8
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Make a little vinegar-and-pepper based sauce. Use it very sparingly. I never thought I'd care for it, and now it's my go-to finisher for pulled pork.
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Old 09-25-2011, 11:28 PM   #9
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just dont burn it! haha jk. sounds good to me. maybe add some cinnamin to the rub
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Old 09-26-2011, 02:03 AM   #10
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1. i would suggest not using pan, put pan under it on grate below to catch drippings if you want to save.
2. I usually start checking for doneness at about 190 it is usually about 200 even when it feels tender enough.
3. I would coat in mustard and cove with a nice rub

As far as final product there is lots of things you can do with pulled pork, my to favorites is to do sandwiches no sauce just to with patio dadios sweet and tangy slaw. two i use leftovers and throw in pan add some taco seasoning and make pulled pork tacos. My next try with leftovers is going to be to make some pulled pork grilled cheese sandwiches.
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