Pork shoulder with bone in
08-22-2012, 08:48 AM
#1
Pork shoulder with bone in
Homemade rubbed (24hr sit), 250* for about 5 hours (6.3#'s) or until internal 160* in hickory smoked electric smoker, wrapped in foil and put back until 185*, take out and let it rest for about 30-45 minutes. My wife is off today so I have her handling the exercise. I of course left a hand written instruction sheet.
Pork shoulders are fun to learn with because they are so forgiving. I plan on serving them with fried onions and flour tortillas.
08-22-2012, 05:35 PM
#2
Be careful if your rub has very much salt at all, more than just a few hours and your pork can start to taste hammy :/ If you're going to pull it, next time let her get to 195-200º....it'll make a HUGE difference on how well it pulls, and will not be over-done by any means.
08-22-2012, 07:18 PM
#3
Be careful if your rub has very much salt at all, more than just a few hours and your pork can start to taste hammy :/ If you're going to pull it, next time let her get to 195-200º....it'll make a HUGE difference on how well it pulls, and will not be over-done by any means.
No salt. None. Believe it or not.
I've done quiet a few at 190 to 195, I like mine to be a little chunky, not too shreddy. But you are right, 195* is pretty dang good and falls apart.
This was a little chunky which is how we like it. Goes good on a tortillas with what ever sauce on top. We had a homemade Chipotle sauce of some sort. It was spicey and matched pretty well.
