Pork roast

[bigpuddin43]

I have a pork roast beast I can tell cut from a ham from the whole hog I got this spring. What’s your thoughts on smoking. Cool to 145 like a loin or take it to 185 like a shoulder?

 

[SecondHandSmoker]

Since ham comes from the hind leg of a hog, I'm thinking that you probably have a picnic shoulder.
If you want to slice it, then you're looking at an IT between 175°F and 185°F.
For pulled pork your're looking at an IT between 195°F and 200°F.

 

[bigpuddin43]

It does say shoulder roast so you are correct I hadn’t looked at the label other than seeing roast when we first got it. I am thinking about trying pork burnt ends with it. Got it rubbed down and on the smoker. Gonna take it to 150-160 and then cut it up and put some sauce on it and finish it off after that and see how it turns out.

 

[SmokinEdge]

Most likely the picnic, lower from the butt. Very flavorful meat. They make great hams too.

 

[SecondHandSmoker]

It does say shoulder roast so you are correct I hadn’t looked at the label other than seeing roast when we first got it. I am thinking about trying pork burnt ends with it. Got it rubbed down and on the smoker. Gonna take it to 150-160 and then cut it up and put some sauce on it and finish it off after that and see how it turns out.

Sounds like a plan!

 

[bigpuddin43]

Sounds like a plan!

worked perfectly. We have cooked these a couple ways and we’re never happy. This was awesome.

 

[tbern]

Those look awesome, congrats!

 

[DRKsmoking]

nothing wrong with a big plate of that.
What did you sauce them up with ?

David

 

[JLeonard]

nothing wrong with a big plate of that.
David

Plate heck! I'd eat 'em straight out the pan with my fork! Looks darn good.
Jim

 

[DRKsmoking]

Plate heck! I'd eat 'em straight out the pan with my fork! Looks darn good.
Jim

Look out here comes Jim , all I can see is elbows and forks flying, give the man a napkin please. LOL

David

 

[SecondHandSmoker]

They look great.