Something a Little Different

[AllAces]

I have a five pound boneless pork shoulder and decided to do something different from my traditional Eastern North Carolina pulled pork. Here's the plan. The pork is being brined overnight in apple cider with dry ingredients of brown sugar, kosher salt, black pepper, garlic, and honey. Tomorrow it gets a thin coating of wagyu beef tallow, turbino sugar, salt and pepper. It goes in the Req Teq smoker at 250F. Pellets will be a blend of equal parts red oak, white oak and hickory. At 160F it gers pulled and wrapped with a half cup of the brine. At 204F internal it gets pulled and rests for 45 minutes. It will be served with Asian coleslaw and rustic skillet cornbread. There'll also be some small flour tortillas for those who want to mix it up with some mango salsa, black cherry bbq sauce, candied jalapeños and other goodies. Pineapple cake for dessert.

 

[SmokinEdge]

I’m in with the plan, but I’m going to have to have pictures to smell when this is all done.

 

[JIMSMOKES]

Looks like you might be close to me. I'll gladly bring some creamy coleslaw.

 

[AllAces]

BEHOLD THE MIGHTY PORKY!
The pork shoulder is in the Req Teq with some burnt ends (aka, belly candy).

 

[JLeonard]

Great start.

Jim

 

[HalfSmoked]

Sounds good but more photos would be nice. Here on the forum no photos it wasn't done.

Warren

 

[normanaj]

Sounds like a solid plan to me.

In for the finish!

 

[jcam222]

all sounds good, I’m in to see some finish pics

 

[AllAces]

Porky at 160F. Ready for the wrap.

 

[Colin1230]

Lordy, Lordy, I hope there is a plate shot.

 

[AllAces]

Here's the dinner plan.
The pork will be pulled and seasoned and served up as a street taco bar. Condiments will include:
Mango salsa
Mango salsa with jalapeños
Vandalia onions and sweet red peppers, smoked and grilled.
Pico
Candied pickled jalapeños
Green onions
Jack cheese
Apple cider vinegar with red pepper (traditional Eastern NC BBQ Sauce)
Sweet Baby Ray's (for the one city dude)
Asian coleslaw
Rustic cornbread sticks
Sweet tea

 

[AllAces]

At 204F the porky came off and rested for 45 minutes. This way of preparing a boneless pork shoulder does not produce the heavy bark and smoke ring that you'd get with a bone-in portion. There's a light hickory smoke flavor and the apple cider and spice packet lends a very light Christmas ham flavor. This will be a perfect base meat for the salty, sweet, tangy and hot condiments. The idea is to try small servings of various combinations of meat, condiments and sauces. What's really good is to add a piece or two of the pork belly candy.