With it just being the two of us at home and no friends coming by due to the virus, I've had to get creative with my big cuts of meat. This pork shoulder was no different. I split it into two portions, one boneless for burnt ends and one bone-in for pulled pork. Seasoned up with Meat Church Holy Gospel and tossed in the Camp Chef Woodwind at 220 high smoke until the bone-in portion was probe tender (wrapped about 160), and the burnt ends had the right bark on them but weren't going to fall apart when I cubed them. Rested and pulled the bone-in portion for some really good moist pulled pork (more of it later). Cubed the "burnt ends" and put them in a foil pan with copious amounts of butter and Sweet Baby Rays. I was super pleased with both portions of the shoulder! I may get banned for putting this many pics in one post lol.
Little beef rib in the back there that wasn't really picture worthy in the end but plenty tasty.
The burnt end portion at about 185 sliced and then cubed in the pan.
Final products, first the bone-in portion then the burnt ends.
Now for the reruns of the pulled pork, a couple burritos (Mexican and Asian style) and a killer take on a Cuban with homemade sliced pork sirloin instead of ham.
Phew finally done, thanks for baring with me!
Little beef rib in the back there that wasn't really picture worthy in the end but plenty tasty.
The burnt end portion at about 185 sliced and then cubed in the pan.
Final products, first the bone-in portion then the burnt ends.
Now for the reruns of the pulled pork, a couple burritos (Mexican and Asian style) and a killer take on a Cuban with homemade sliced pork sirloin instead of ham.
Phew finally done, thanks for baring with me!
