What If? Pork Shoulder....

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Its_Raw

Smoke Blower
Original poster
Nov 25, 2023
143
124
What would happen if a guy filleted out a pork shoulder to make it into a large, flat piece of pork, seasoned it, rolled it back up, tied it back together, and smoked it? I am wondering if it would season the inside of the shoulder without any kind of negative effects instead of injecting.
 
Could slice it into Pork Steaks or Country Style Ribs. Pork Butt can be made into tons of different tasty meals.
 
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Could slice it into Pork Steaks or Country Style Ribs. Pork Butt can be made into tons of different tasty meals.
A thread elsewhere asked what if you were limited to one bbq thing rest of your life, everyone talking ribs, brisket, etc.
I said if I didn’t have to only cook it and eat it one way it would be a pork butt or whole chicken.
 
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For those of you who do slice the shoulder and lay it flat like a brisket, do you having any slicing tips?
 
For those of you who do slice the shoulder and lay it flat like a brisket, do you having any slicing tips?

Like others have mentioned, you can do what you are thinking.

As for slicing tips, yeah remove the bone first without tearing everything up too badly. From there let the meat guide you on how you want to cut it into a flat sheet.

I have come to the realization that I cannot get 1 good long flat sheet BUT I can get 3 good flat sheets where one of them has the fat cap on it.

What do I do when doing this???.... I make "boneless pork ribs"!!!
Yep, I get 3 good flat sheets and season them up like ribs and smoke them like ribs. Makes better ribs then actual pork ribs and no bones to fool with hahaha. This is my suggestion vs trying to turn it into pulled pork.
You could always cook it like this and decide to take 1 sheet (maybe the sheet with the top fat layer) and leave it to where it becomes pull apart and book you get the best of all worlds :D

Here's a post I did experimenting with it side by side with some St. Louis style ribs:
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Just some food for thought.
 
Like others have mentioned, you can do what you are thinking.

As for slicing tips, yeah remove the bone first without tearing everything up too badly. From there let the meat guide you on how you want to cut it into a flat sheet.

I have come to the realization that I cannot get 1 good long flat sheet BUT I can get 3 good flat sheets where one of them has the fat cap on it.

What do I do when doing this???.... I make "boneless pork ribs"!!!
Yep, I get 3 good flat sheets and season them up like ribs and smoke them like ribs. Makes better ribs then actual pork ribs and no bones to fool with hahaha. This is my suggestion vs trying to turn it into pulled pork.
You could always cook it like this and decide to take 1 sheet (maybe the sheet with the top fat layer) and leave it to where it becomes pull apart and book you get the best of all worlds :D

Here's a post I did experimenting with it side by side with some St. Louis style ribs:
View attachment 698803
View attachment 698804

Just some food for thought.
 
Cant imagine negative effects if everything else is in-line, safe storage if there is any time in the fridge (I would season like you describe, then let rest for a day or two in the fridge), cooked to proper temp, etc.. But I would be inclined to cook just until done and slice like a roulade. Also a little hand tenderizing before prep. But I wouldn't smoke it. I know this is a smoke-centric site but I've gotten to the place where everything doesn't have to taste like smoke. I would roast that roulade for a nice browning on the exterior, maybe even a griddle or large cast iron skillet browning before that.

I've gone to de-boning and cutting country ribs from the prime pieces, then take the scrappy parts with some of the fat and grind it for...in my case usually a bulk chorizo for quesadillas. Wife and I have decided we like country ribs better than bone-in ribs. I dont even smoke them anymore. Pressure cooker, then grill or oven to set sauce.
 
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