Perfectly Porked Shoulder

[FoxmanNC]

I have a big cook coming in August for the church I serve at, and recently asked for mop sauce suggestions (Here). You guys gave some excellent ideas and offered many options to choose from. Thank you. WaterRat linked to a Malcolm Reed approach, which I used partially in terms of pulling and wrapping; great suggestion. JckDanls 07 pointed me to a finishing sauce by SoFlaQuer, which numerous others confirmed. forktender modified SoFlaQuer's finishing sauce and used it for a mop, and that is the direction I went, although I cut his suggestion of 2 tbsp of red pepper in half. And in the end, this was the best-tasting, most juicy pork shoulder I've ever made or eaten. I look forward to getting around to trying the other mop suggestions, but this combo is a keeper!

 

[Gonna Smoke]

Looks fantastic!!

 

[forktender]

Outstanding!!!

You nailed that smoke, that is some mighty fine looking pork butt, it looks like it turned out absolutely KILL'R.

I'm glad that you liked it, I remember saying the same thing the first time I tried it. It really does add a punch to the mild flavor of pulled pork and chicken. Give it a try on pulled chicken, shredded beef, and Slaw. I like it as the dressing on Slaw much more than a mayo based dressing, and it's great on steamed veggies as well.

And it sounds like SoFlaQuer's sauce hooked yet another one.

You will do awesome with your August cookout.

Enjoy!!!
Dan.

 

[ddufore]

What modifications did you make to the finishing sauce?

 

[912smoker]

That's looks great and love the excellent tips and advice from the SMF gurus!
Has definitely made a difference in how I approach and prepare cooks!

Keith

 

[Brokenhandle]

Looks wonderful! You're gonna make some mighty happy people!

Ryan

 

[FoxmanNC]

What modifications did you make to the finishing sauce?

He substitutes 1/4 cup of honey in place of the brown sugar, and he suggests 2 tbsp of crushed red pepper instead of 1 teaspoon. Also, I didn't find Tony Chachere's Cajun Seasoning by the time I needed it. So, I found a very clean Cajun seasoning called Cajun Trinity containing only four ingredients: Onion, Bell Pepper, celery, and ground rice husks. The brand is Cajun Two Step, sold at my local Academy Sports

 

[JLinza]

Nailed it. Looks great

 

[Astralogics]

Looks awesome! Glad you enjoyed the sauce as much as we do! It really is a keeper.

 

[JckDanls 07]

The only thing I find wrong with a vinegar based sauce is... It doesn't freeze well... The meat seems like it gets a little mushy after it thaws...

 

[forktender]

I completely agree with this JckDanls 07 .
I try to only sauce as much as we are going to eat, right before serving it.
Although, when I do sauce more than we eat, I use the leftovers in things like enchiladas.

 

[paleoman]

You did a fantastic job! It looks great!

JckDanls 07 Good to know about freezing with finish sauce on it. I've been vacuum sealing leftovers with a little BBQ sauce to keep it moist. For eating, I've tried some with BBQ sauce and some with finishing sauce and I like them both.

 

[JckDanls 07]

I completely agree with this JckDanls 07 .
I try to only sauce as much as we are going to eat, right before serving it.
Although, when I do sauce more than we eat, I use the leftovers in things like enchiladas.

Same here ...