Had to share. Ate my Picnic shoulder last night, and was a bit disappointed. The meat was tender but a bit drier than I had expected. Probably referenced by the Butt vs Picnic meat having fat vs tendons. Today, I made another BBQ pork sandwich for dinner, but added the Lime Finishing sauce I quoted above.
All I can say is WOWSERS!!! Took a palatable meal and made it VERY GOOD. The sweetness and moisture it added to the meat very nicely complimented the tangy sauce I had on top of it on a Hawaiian bun. Looking forward to eating more.
Does anybody have any other suggestions of how I could flavor or moisten up the meat for various dishes ( Tacos, Nachos, Quesadillas, etc. ). Prior to the finishing sauce, the meat was just ok.
Yep I think you learned something very important. Just because the meat wasn't super amazing alone doesn't mean it can't be turned into something amazing :)
Lots of people run into the same issue even with pork butts. Mine don't come out dry but they do come out with less flavor due to the fact that it is a giant piece of meat and seasoning just can't penetrate all the way in. This is why I take my simple seasoning/rub and mix more in once the meat is shredded. You just sprinkle it in, mix the meat, taste and continue until it is as flavorful as you like!!! This is also the benefit of using such a simple yet great tasting seasoning/rub like Salt, Pepper, Onion, Garlic (SPOG) + Paprika. A more complex seasoning may not work so well just simply mixed in but simple (yet good) ones tend to not have such a problem.
Now to answer your question about suggestions to flavor meat up for various dishes. I am assuming you are thinking of meat like what you just made that hasn't reached its full potential yet :)
For a Tex-Mex type approach for tacos/nachos/quesadillas/etc you can go a few different ways. I'll break down the 2 simple approaches.
This works if you start with a simple base seasoning. If you went crazy with some 15 ingredient meat seasoning that has every spice in it well all bets are off. If you made or used a seasoning that is primarly salt, pepper, garlic, onion, and nothing use anything too crazy for a standard US bbq (hopefully no anise, cardamom, caraway, cinnamon, nutmeg, etc.) then this will work with no issues.
Tomato Tex-Mex approach (1pound or more):
- Throw a couple of table spoons into a skillet and get the skillet/pot to a good med-hot on the stove, this will keep anything from burning
- Throw the meat in and mix around a bit to begin warming up
- Throw in scant teaspoon of ground Cumin (this will start making things taste like Mexican food)
- Throw in a Tablespoon of Chili Powder
- Drain a can of diced tomato and green chili's, throw in the contents after it has been drained!!! Important to drain it or else you will end up with a ton of water
- Mix everything well and let it simmer/cook on the stove, UNCOVERED. If you cover it you just build up water/liquid
- Mix it every couple of minutes and give it a taste
- Add more chili powder, salt, and pepper to taste until you like the flavor
- If there is a lot of watery liquid keep cooking thing moisture away
- After about 10 minutes of cooking like this your meat should be dressed up well for tacos/nachos/quesadillas/etc.
- Add all the normal taco or Tex-Mex fixings as you eat this
BBQ Sauce approach (my preference):
- This is almost the same as the tomato based approach above but more truer to the spirt of BBQ
- Throw a couple of table spoons into a skillet and get the skillet/pot to a good med-hot on the stove, this will keep anything from burning
- Throw the meat in and mix around a bit to begin warming up
- Throw in scant teaspoon of ground Cumin (this will start making things taste like Mexican food)
- Throw in a Tablespoon of Chili Powder
- Add a regular sized bottle of BBQ sauce to the meat and mix in (if you want it to be saucier, add more sauce but this can always be done on your plate)
- Mix everything well and let it simmer/cook on the stove, UNCOVERED. If you cover it you just build up water/liquid
- Mix it every couple of minutes and give it a taste
- Add more chili powder, salt, and pepper to taste until you like the flavor
- If there is a lot of watery liquid keep cooking thing moisture away
- After about 10 minutes of cooking like this your meat should be dressed up well for tacos/nachos/quesadillas/etc.
- Except for sour cream (or hell if you like it go for it) add all the normal taco or Tex-Mex fixings as you eat this. I HIGHLY recommend that with this approach you buy fresh limes and squeeze lime juice on the meat as you eat it to blow your mind!!!
Ok these are very simple approaches that are almost identical which makes them easy to add to your cooking tool belt.
The difference though is HUGE as one is more straight Tex-Mex and the other is more BBQ-like, but both are amazing and have their distinct place.
To me the BBQ one is my favorite because it is flexible enough to be eaten on buns as sandwiches or anything Tex-Mex you can come up with but with the BBQ sauce twist. Where the other option shines more as straight Tex-Mex fare.
There are more Mexican inspired options out there but these two options are so flexible that from here on out you would be wanting to get more specific like Green Chili options, New Mexican Red Chili options, Molé Sauce options, etc. :)
I hope this helps! : )