So I got this extra large pork shoulder (roughly 25 pounds) chillin’ in my freezer, don’t ask me how I got it. I am looking for advice on what is the best approach to cook it on KJ. There is almost zero chance it will fit in my KJ whole, should I cut it frozen and just do the shoulder part? Maybe thaw the whole thing and then cut and cook in two rounds? I’ve done shoulder before with some luck, but have no idea if the rest of this piece is useful, so would appreciate any tips/recipes/advice on how to handle this. Thanks in advance!
by Beautiful-Ad-4141
4 Comments
Get an axe and cut the ribs off and a little part of the leg.
Rub an oil, baking powder, and salt mixture over the skin. Prop that bad boy up to fit in the KJ. 325 until it’s done. You’ll know by looking at it. 4/5 hours would be my guess.
Would it fit if you stood it up vertically? You could always use wood pieces to prop it up
I would just smoke it like a hybrid of shoulder and whole hog. Rub the insides and try to dry out the skin ( rest in the fridge and then some starch / salt on the skin to dry) id start the smoke around 275 and then crank over 300 if you can’t get internal over 165. If you get the ham temp up to 195-200 it will pull.