This is not your pork!
is one Smokin' Farker
- Joined
- Apr 24, 2012
- Location
- Linz...
So this is my first time I used a boneless pork shoulder roast without speck with a weight of 10.44 lbs:
It was nice and fatty with an rather unexpected backside
I didn't trim anything, rubbed it with our usual pork rub and put it on the lower grate of my WSM
It took about 3 hours to reach IT 165°F, which was the point when I foiled it with quite some apple juice
I took it to 207°F, which was reached after 5 hours (Maverick shows 1:58 counting up, because the first 3 hours were on countdown)
HNF means all my WSM could give with all intakes fully opened, and I didn't really care to check the temp at all, I just let it go where it wanted to:
Pork shoulder roast after resting in cooler
Then it got all pulled
The new batch of apple cider vinegar based pork sauce I prepared yesterday evening
Self made pita bread made by my wife
And here we go with the best pulled pork sandwiches I ever had
What can I say, it was a fantastic meal! Here the last shot showing a special edition of apple cider vinegar only available a short time of the year, the vinegar based sauce and the yield of pulled pork to go into the fridge:
It was nice and fatty with an rather unexpected backside
I didn't trim anything, rubbed it with our usual pork rub and put it on the lower grate of my WSM
It took about 3 hours to reach IT 165°F, which was the point when I foiled it with quite some apple juice
I took it to 207°F, which was reached after 5 hours (Maverick shows 1:58 counting up, because the first 3 hours were on countdown)
HNF means all my WSM could give with all intakes fully opened, and I didn't really care to check the temp at all, I just let it go where it wanted to:
Pork shoulder roast after resting in cooler
Then it got all pulled
The new batch of apple cider vinegar based pork sauce I prepared yesterday evening
Self made pita bread made by my wife
And here we go with the best pulled pork sandwiches I ever had
What can I say, it was a fantastic meal! Here the last shot showing a special edition of apple cider vinegar only available a short time of the year, the vinegar based sauce and the yield of pulled pork to go into the fridge: