K
kcquer
Guest
I did a search and read through 17 threads on this topic. Around here they come 3 ways, beef, pork loin and pork shoulder. I have shoulder cut. I'd like some ideas on time and temp.
Since they're cut from butt I figure some variation on butt cooking (foiling after so long) would probably work good.
Anyone have a good rub for pork they'd be willing to share? Looked at several in recipes/files and most are pretty similar to my recipe, looking for something a bit different.
Since they're cut from butt I figure some variation on butt cooking (foiling after so long) would probably work good.
Anyone have a good rub for pork they'd be willing to share? Looked at several in recipes/files and most are pretty similar to my recipe, looking for something a bit different.