Trying to decide...

[clifish]

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.

 

[Retired Spook]

Looks good!

 

[Retired Spook]

Its in the smoker...

 

[Retired Spook]

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

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.

 

[Retired Spook]

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.

 

[Retired Spook]

It was @chopsaw that recommended the Tony Cachere's in my Berkshire fresh ham thread!

Thank you, sir!

 

[tallbm]

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

 

[clifish]

Looks great Spooky going to have to try this!

 

[chopsaw]

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 .

Thank you, sir!

Yeah , it's good stuff . You did the inject / hold over night . That's the way to do it .
Nice work bud .

 

[Retired Spook]

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.

 

[Retired Spook]

It smells like bacon - It is going to make some GREAT pork slices and egg breakfasts!

 

[chopsaw]

I will take the next one to 165 and go from there!

Walk it in , but if you like it as is ,,,, That's what matters .
The higher temp renders the fat a bit on the fattier shoulder cuts .

 

[pc farmer]

Dang. That looks amazing

 

[Retired Spook]

Dang. That looks amazing

Thank you sir - it came out real good!

 

[Retired Spook]

I just had a 1/4" slice sauteed in butter with an over-easy egg for breakfast. Maaaaannn that is some good stuff!

 

[philpom]

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.

 

[Retired Spook]

Not even here 5-minutes and already you are raining on someone's else's parade...

Welcome to the forum.

 

[philpom]

Not even here 5-minutes and already you are raining on someone's else's parade...

Welcome to the forum.

After closer inspection of the thread I see you chose the pork shoulder, nothing wrong with that at all and it looks delicious. Maybe you'll try the pork belly next time... Let the parade march on!

Thank you for the welcome.

 

[Retired Spook]

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]

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...