First time pork shoulder

[jake0531]

Clean bone

 

[jake0531]

Overall I’m happy with the results. Great bark, easily pulled bone and meat apart. I will go to the store in the morning and get rest of ingredients for finishing sauce and will warm these pans up in the oven tomorrow and put the sauce on after.
I think next time I will try wrapping it as well after so long, that way I can see which end result I like better and base how I do future butts. Thanks for the input and advice of folks on here. I do appreciate it.

 

[TomKnollRFV]

That is one clean bone!!

 

[chilerelleno]

Yay! I love happy endings to a good story.
Congrats on conquering the 1st cook.
Great job!
Like!

 

[SmokinAl]

That is some mighty fine looking PP!
Nice work!
Al

 

[jake0531]

Yay! I love happy endings to a good story.
Congrats on conquering the 1st cook.
Great job!
Like!

Thanks for your suggestions and advice!

That is some mighty fine looking PP!
Nice work!
Al

Thanks! Also thanks for your rub recipe. I got it back in March of 2017 and have made several batches of it. Great stuff! Turned out nice on the shoulder!

 

[jake0531]

Heated up a pan of the pork in the oven for lunch. Made soflaquer finishing sauce and put some all over then covered in foil for 45 minutes. Absolutely fantastic. My wife even popped around the kitchen corner and said it was good last night, but it’s great with the finishing sauce on it. She ate it by itself. I made two sandwiches, one with bbq sauce and one without. Must say the one without was better. This will definitely become a staple food in our household.

 

[jake0531]

We will be heating up the other pan tonight for dinner and will be making a homemade macaroni as well.

 

[dan the mano]

Most of the time I do, not always though.
I add salt so it's a brine plus flavor enhancer.
If you pan it I suggest using a rack in the pan.
Panning can make keeping juices and moving it much easier.
Also you can put various liquids, e.g. apple juice or water, in the pan rather than use a water pan.
And it can help keep your smoker a bit cleaner.

That said, I don't use a pan.
Mine go right on the rack directly above my large water pan.

hi .. are you calling the salt here a flavor enhancer ..rubbed in on the outside ,or also injected in with the soda .
thank you

 

[dan the mano]

Most of the time I do, not always though.
I add salt so it's a brine plus flavor enhancer.
If you pan it I suggest using a rack in the pan.
Panning can make keeping juices and moving it much easier.
Also you can put various liquids, e.g. apple juice or water, in the pan rather than use a water pan.
And it can help keep your smoker a bit cleaner.

That said, I don't use a pan.
Mine go right on the rack directly above my large water pan.

hi , i was wondering ... the salt .. do you rub this on with a rub ..as a flavor enhancer ,or inject this with the soda thank you

 

[chilerelleno]

D dan the mano

The soda pop is a flavor enhancer and tenderizer.
Adding Salt makes it a brine, which helps retain moisture and tenderizes.
Salt is also a flavor enhancer.
You can wet brine and/or inject at your discretion.