First time with pork shoulder. What the hell do I do about this thing?
First time with pork shoulder. What the hell do I do about this thing?
by budtuglyfuncher
28 Comments
harntrocks
What are we making?
Distinct-Yogurt2686
Carnitas in the crock pot is always good. You will need about 10 to 11 hours.
beersnfoodnfam
Smoke it up then shred and enjoy!
floatarounds
Either Carnitas or Pulled Pork for me, though I do love a cajun pork with onion gravy (Donald Link has a great recipe out there)
New_pollution1086
Low and slow, my dude.
Yupseemslegit
Thaw it 😉
banan3rz
Carnitas and the best damn tacos you’ll ever have, my friend.
realif3
I love winco
idealz707
I do skewers. I’ve done bbq run and sauce and also Hawaiian short rib style. Cut pieces 1/4 thick marinade then ribbon on metal skewers. Smoke on top rack then char to finish.
NooberOnABike
Buy a Meater.
GeoHog713
Thaw it.
Dry brine it
Rub it (slat free rub)
Smoke it
Pull it.
Eat it.
It’s that simple
Severe-Inevitable599
Microwave 34 minutes then flip it
analogpursuits
Head on over to r/slowcooking. This ain’t the sub for that cut.
BadChadOSRS
I just smoked one for 16 hours. Came out great
Mitch_Cumstein6174
Low and slow as mentioned. stay between 225-250 and cook to a temp of about 205. Using temp readings is important when smoking meats. The collagen and connective tissues break down at a specific temp, making it tender, but if you go too high you could dry it out.
RipArtistic8799
Along these lines, I tried to cook some beef short ribs on a hot grill. Ran them for about 40 minutes, and did not feel like they were cooked to my satisfaction. Are short ribs another low and slow variety?
DonnyDovito20
First, watch the first 2 seasons of that bbq show on Netflix
moosieq
Cut into “country rib” strips and proceed as with actual ribs
Ok-Butterscotch-6563
Used that in a crock pot recipe with potatoes, carrots, onions, kale that is from ur Ireland chef randal man ..
Key-Wait5314
Good coating of rub. Indirect heat fat side up uncovered for 3 hrs at 250/275 then wrap in butcher paper or foil then go another 2 hrs then take it inside and finish in the oven at 250 for another hr or 3 depending on the size. Let rest for an hour or 2. Done. Almost impossible to mess up.
FizziestModo
Carnitas all day.
CougarAries
Everyone taking about low and slow, and no one has mentioned about hot and fast steaks like how the rest of the world outside of North America eats this cut.
Slice into 1″ steaks, Salt/Pepper/Garlic, grill on high direct heat to Medium/Medium Well. One of my absolute favorite things to cook and eat. Twice as delicious and juicy as a grilled “Pork Chop” and just as tender as a NY Strip.
CreamyAndrew
In Korean bbq, they thinly slice, marinate, and quickly grill them
ReluctantRedditor275
Thaw it, trim it, rub it, smoke it, wrap it, heat it, rest it, shred it, eat it.
Mementose
Rub with favorite seasoning. On roasting rack in roasting pan. Half cup beef bone broth, half cup water. 5 bay leaves. Cover with foil. 225 in oven for 5 hours. 240 for 3 hours. Let rest. Shred. Bbq sauce and serve.
CHASLX200
Slap it in the big green egg meg kike i did today in my egg.
No_Bake6681
But fr, thaw and cut to 1 inch steaks and cook to 140.
Better than ribeye and $2
sporexe
Gonna go straight to the point and do pork shoulder skewers. You can find some post history on this sub about it here’s my recipe
Cut into thin slices (imagine you’ll be sticking these on skewers) marinade it in soy, oyster sauce, onion chopped in half, garlic crushed, and beef stock.
Let it sit for a couple hours, then take it and stick it to skewers. Light your grill and let that baby cook. I did like 15-20 minutes around 375-400 over charcoal and it was great.
28 Comments
What are we making?
Carnitas in the crock pot is always good. You will need about 10 to 11 hours.
Smoke it up then shred and enjoy!
Either Carnitas or Pulled Pork for me, though I do love a cajun pork with onion gravy (Donald Link has a great recipe out there)
Low and slow, my dude.
Thaw it 😉
Carnitas and the best damn tacos you’ll ever have, my friend.
I love winco
I do skewers. I’ve done bbq run and sauce and also Hawaiian short rib style. Cut pieces 1/4 thick marinade then ribbon on metal skewers. Smoke on top rack then char to finish.
Buy a Meater.
Thaw it.
Dry brine it
Rub it (slat free rub)
Smoke it
Pull it.
Eat it.
It’s that simple
Microwave 34 minutes then flip it
Head on over to r/slowcooking. This ain’t the sub for that cut.
I just smoked one for 16 hours. Came out great
Low and slow as mentioned. stay between 225-250 and cook to a temp of about 205. Using temp readings is important when smoking meats. The collagen and connective tissues break down at a specific temp, making it tender, but if you go too high you could dry it out.
Along these lines, I tried to cook some beef short ribs on a hot grill. Ran them for about 40 minutes, and did not feel like they were cooked to my satisfaction. Are short ribs another low and slow variety?
First, watch the first 2 seasons of that bbq show on Netflix
Cut into “country rib” strips and proceed as with actual ribs
Used that in a crock pot recipe with potatoes, carrots, onions, kale that is from ur Ireland chef randal man ..
Good coating of rub. Indirect heat fat side up uncovered for 3 hrs at 250/275 then wrap in butcher paper or foil then go another 2 hrs then take it inside and finish in the oven at 250 for another hr or 3 depending on the size. Let rest for an hour or 2. Done. Almost impossible to mess up.
Carnitas all day.
Everyone taking about low and slow, and no one has mentioned about hot and fast steaks like how the rest of the world outside of North America eats this cut.
Slice into 1″ steaks, Salt/Pepper/Garlic, grill on high direct heat to Medium/Medium Well. One of my absolute favorite things to cook and eat. Twice as delicious and juicy as a grilled “Pork Chop” and just as tender as a NY Strip.
In Korean bbq, they thinly slice, marinate, and quickly grill them
Thaw it, trim it, rub it, smoke it, wrap it, heat it, rest it, shred it, eat it.
Rub with favorite seasoning.
On roasting rack in roasting pan.
Half cup beef bone broth, half cup water.
5 bay leaves.
Cover with foil.
225 in oven for 5 hours.
240 for 3 hours.
Let rest.
Shred.
Bbq sauce and serve.
Slap it in the big green egg meg kike i did today in my egg.
But fr, thaw and cut to 1 inch steaks and cook to 140.
Better than ribeye and $2
Gonna go straight to the point and do pork shoulder skewers. You can find some post history on this sub about it here’s my recipe
Cut into thin slices (imagine you’ll be sticking these on skewers) marinade it in soy, oyster sauce, onion chopped in half, garlic crushed, and beef stock.
Let it sit for a couple hours, then take it and stick it to skewers. Light your grill and let that baby cook. I did like 15-20 minutes around 375-400 over charcoal and it was great.