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help with my pork shoulder....

post #1 of 6
Thread Starter 

I am trying to perfect pulled pork. I have tried and tried again but the inside of the shoulder has no real flavor. Is there a sure fire injection someone can direct me to? Also should i be brining my shoulder? Are there any good finishing sauces out there? Help please.... Thank you

post #2 of 6

I catch all the drippings, de-fat them, and use that as my finishing sauce. Other people recommend Chef JJ's finishing sauce (use the search bar to find it). It is hard to get much flavor to the inside even with a brine. There are numerous injections out there. I have had success with apple juice with my rub mixed in but I rarely use it as I like it better with out any injection.

post #3 of 6
I do the same.. Save the juice ,defat it and pour it back over the pulled pork
post #4 of 6
A big reason I always smoke my shoulders/butts the day before serving is I feel the flavor is better the second day. The rub and smoke on the bark mixes in with the deep meat. I always add the defatted gelatin, a little apple cider, and a little more rub if necessary to adjust a flat flavor profile for the deep meat.
post #5 of 6
Quote:
Originally Posted by Noboundaries View Post

A big reason I always smoke my shoulders/butts the day before serving is I feel the flavor is better the second day. The rub and smoke on the bark mixes in with the deep meat. I always add the defatted gelatin, a little apple cider, and a little more rub if necessary to adjust a flat flavor profile for the deep meat.

 

 

                                                                                              yeahthat.gif

 

Nearly all smoked items benefits from a days rest before serving if possible, and pulled pork really does. It allows you the opportunity to had extra moisture if needed and incorporate some flavor modifiers. Thats why there are 1/2 dozen (At least) finishing sauce recipes here. You can add a little or a lot, it replentishes the moisture over night in the reefer as well as before serving, it allows you to add those small pinches of spices almost unnoticable to the meat. That way no one really notices them, but everyone knows your pulled pork is better than the neighbors.

 

I use it very sparingly, but I always use it. After its pulled and cooled as well as the next day while heating. It makes you look like a championship smoker. Nothing is as bad as dry polled pork, well except dry brisket...>LOL

 

Your other advantage is...... you are not cooking on the clock. Pork will mess with you. Two exact same pieces of meeat, the same weight, the same smoker, the same day, can vary HUGELY. Thats why its always best to smoke at least a day or two ahead of time.

 

I use JJ's Finishing Sauce, although I add to it some Tony's for kick, and some apple cider and some honey to smooth it all out. Everyone puts their own brand on his great sauce.

post #6 of 6
Thanks for mentioning Chef JJ's finishing sauce Foam! My bad for not doing so. Sunday I did 18 lbs of boneless shoulder for a work pot luck this Friday. I took a "smoker's share" for dinner Sunday and Monday before I froze the rest. Chef JJ's finishing sauce has been making me smile this week and will be at the potluck Friday.
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