Trying to decide...

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clifish

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:emoji_open_mouth: Open mouthed astonishment, pork rind breading!
I have to give that a go.
Not derail but you both showed some interest. Below is pork Jagerschnitzel after frying with the pork rinds and the final plate with German hunters mushroom gravy.

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Retired Spook

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A sunset photo - 155-degrees. I made a brown sugar Worcestershire sauce glaze with a pinch of Kosher salt and a dollop of honey...
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Its under foil, maturing...

Remember - this is not pulled pork, it is roasted pork, for slicing, so, we'll see.

Been watching Diners, Drive-in and Dives all through the cook and while I am not a particular fan of Guy or the show he had some great barbecue feature-ettes today - made me hungry as a bear. I hope this shoulder is edible.
 
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Retired Spook

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Fannn-fricken-tastic! Probably the best pork shoulder I have ever eaten. The Tony Cachere's injection smelled so strong of garlic that I was afraid it was going to be garlic-o.d., but not at all. Perfectly tender, juicy, and awesome taste!!! I can't recall off the top of my head who recommended the Tony Cachere's (I will search) but I am sold.

Awesome.

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tallbm

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Tony Cachere's is good stuff!
I like to get the Creole Butter marinade, put in a blender with a handfull of Jalapenos, and like 6 Table spoons of brown sugar.

Blend, strain, and inject in a turkey.
Season the Turkey with Tony Cachere's seasoning and then deep fry.... soooooo good! :D
 

Retired Spook

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Looks great . I like it a bit higher in finished IT . It really gets tender about 180 .
Love the color you got on the outside .

Yeah , it's good stuff . You did the inject / hold over night . That's the way to do it .
Nice work bud .
Thank you sir - I will take the next one to 165 and go from there! This one is the tenderest pork shoulder I ever ate.
 
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philpom

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I think a nice 2-3 pound slab of pork belly skin removed grilled indirect at about 350 hit with black pepper and basted several times in a 50:50 mixture of soy sauce and maple syrup would be a fantastic meal.

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Retired Spook

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I had some of that pork shoulder for Sunday dinner today and my God is it good - even reheated!!! I can't wait to cook another one.
 

Retired Spook

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I am thinking about cooking the 9-lb 14-oz portion of the Berkshire fresh ham I have in the freezer the same way I cooked this pork shoulder - injected with Tony Cachere's roasted garlic and herb injection and hickory smoke roast - but with a maple syrup based glaze...
 
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