Today’s pork shoulder

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bgaviator

Smoking Fanatic
Original poster
May 9, 2010
418
426
9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they go for next week’s Sunday dinner with the in-laws.

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9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they go for next week’s Sunday dinner with the in-laws.

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looks fantastic. the apple juice ice cube really piques my interest.
 
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Reactions: DanG123
Your PP looks delicious! If you haven’t tried it before, I would suggest using a finishing sauce when you reheat it. This is one of the one’s that a lot of us use.
There are other’s on here too, you can just use the search, but this is the one that we use.
Al
 
Your PP looks delicious! If you haven’t tried it before, I would suggest using a finishing sauce when you reheat it. This is one of the one’s that a lot of us use.
There are other’s on here too, you can just use the search, but this is the one that we use.
Al
I have used a finishing sauce before. I usually use Chef JJ’s. However, some people seem to be very aware of the vinegar flavor and they don’t like it. I personally like it, but I’ve had some others comment that they didn’t like that vinegar taste they could detect.
 
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