Pork Shoulder BOGO Free====$1/lb

Discussion in 'Pork' started by daveomak, Aug 26, 2011.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Well you know what I did at $1/lb........64 #'s of cry-vac shoulder are at my place.........

    The first 16 #'s went into pulled pork.....12 #'s after smokin' and cookin' are in "storage".  

    25% moisture, bone and fat loss.

    Added Hickory and Mesquite to the "somewhat bland" pellets.  I like being able to adjust the smoke flavor. Bland pellets are OK that way....

    [​IMG]

    Rubbed and fridged overnight. This is a Guy Fieri recipe the bride has had for a few years....Never tried it in the smoker........a 1st.....It is pretty good......never had a "bad" pulled pork.....

    Notice the top of the smoking chamber......foil pan made into a "move the exhaust to the center of the MES 30" works darn good.....think I will go to the sheet metal shop and have a pretty one made and thread that mod.

    [​IMG]

    After 2 hrs drying in the smoker @ 120....6 hrs smoke at 200* F......

    then into the oven in a "sealed" roaster at 200*F for another 8 hrs.........It was then midnite and the pork was done....turned oven to 170* F until 6 AM....22 hrs total..........

    Someone here told me about cooking PP at 210 or lower......They were right......Keeps the meat moist.......

    [​IMG]

    WOW ........the bone pulled out........the meat is dripping with moisture.......I think there is success in that pan.....

    [​IMG]

    Looks good to me and the bride likes it.......of course...it was her recipe from Guy's show.....she also has a recipe for the vinegar sauce which is from Ed Wilson @ Wilson's Holy Smoke BBQ.....It is awesome......He was a guest on Guy's show.

    [​IMG]

    Bagged, tagged, and into the freezer for a quick cool down........Those new vac bags are sure nice to work with....

    [​IMG]

    Siphoned off the Au Jus with a turkey baster.....into the fridge to separate the last of the fat......

    [​IMG]

    I again want to thank the folks that made me a pretty darn good meat smoker in nothin' flat..............

    Without your help.......I'd still be fumbling along, gettin' peed off and throwing out meat that I ruined......

    About the Au Jus...I know it is strong flavored.....What are some of your favorite recipes for its use ??

    Thanks much........Dave
     
    Last edited: Aug 26, 2011
  2. roller

    roller Smoking Guru SMF Premier Member

    Looks good from here !!!!1
     
  3. tyotrain

    tyotrain Master of the Pit

    Man o Man that looks great.. Great price to.. [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    Nice score and nice smoke!

    Good luck and good smoking.
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    hell of a price dave!
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look GREAT!  I dump the Jus in with the finishing sauce...But, Braised Greens are an option, the family thinks Collards are too bitter, KALE takes only 20-30 minutes and they tear them up! Easy too!  Bean Soup with left over Pork, Red Beans and Rice, Punch up any Gravy...JJ

    Braised Kale

    3 Bunch Kale, chopped, stems and all, washed well

    1Lrg Onion, sliced

    4Clv Garlic, chopped

    2ea Bayleaves

    1pinch Dry Thyme

    2T Fat of Choice

    1/2 to 1Cup Jus

    2Cup Water

    Saute the Onion in fat until golden

    Add Garlic and Herbs saute til fragrant

    Add remaining, bring to Boil, then simmer to desired tenderness, 20 to 30mins

    Season with S & P

    Add fav HOT Sauce, on your plate! My wife is a Whimp!

    BTW...I make this often with a Ham Hock and 3Cups Water...If I have no Pig Jus

    Same ingredients but Simmer the Hock and all else 1 Hour...BEFORE ADDING Kale.

    Then 20-30 mins more...Pull the meat and mix in..

    Other Greens may take longer...JJ
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job, Dave!

    The PP looks delicious!
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Quote:
    Quote:
    Roller...tyotrain....Thanks....This is my 2nd PP and I'm gettin' better...Cookin' under 210 has got to be the secret.....

    Quote:
    Venture...chefrob...Mornin'... It was one helluve score....been lookin' for 2 months for butt less than 2.59....Bride wanted PP and I wanted BBB.....The PP was first...now on to BBB and I think I will try Beef Brisket Bacon too...


    JJ, Morning....Thanks for the idea on using the Jus....Somehow my brain was locked into dipping sauce only......DUH....
     
    Thanks Al.....Was it you that convinced me to cook under 210* ??......I'm gettin' too old to remember really important details....Dave

     
     

Share This Page