Since there was a new thread about pork yesterday, I thought I would post this as it is what I do with some of my pork.
To Prepare:
First, take your pork shoulder, mine is about 20 lbs. and remove the rind.
Then cut the shoulder in half or quarters if you want smaller. Halves will fit in 15" vac pack bags, quarters will fit in 11" bags. The size of your vac packing unit will limit you in this respect.
The apply your rub to the pork roasts. I use a Texas (Southwest) rub which is also good for beef brisket. The recipe is as follows;
Vac pack in bags, leave in fridge or cold cellar or refrigerator for 3-4 days, then place in freezer until ready to use.
To Cook:
Thaw out slowly in refrigerator, after thawing place on a rack on the counter for 1-2 hours to allow excess moisture to dry.
Insert temperature probe into roast.
Then place in smoker (I like to use mesquite wood) for 1 hour with no heat only smoke, then turn on heat and bring the inside temperature to 200-220F inside the smoker.
Smoke for 8.5-9 hours watching the internal temperature. The internal temperature of the meat needs to hit 200 F for the meat to pull apart properly. This is unlikely to happen in the smoker, so after8.5-9 hours remove the roast from the smoker and place it in a covered roasting pan on a rack with just enough water to cover the bottom. The oven should be preheated to 250-300 F.
Leave it in the oven until the internal temperature hit 200 F. then remove from oven.
Remove roasts from and pull apart roast (I have rubber cooking gloves from BPS for this) discarding bones and fat. Place meat in serving dish and start eating. I like to keep the juice in the bottom of the pan to add to sandwiches or to the leftover pulled when I vac pack it into lots and freeze it for later use.
*Please Note -If you're using a Bradley smoker, check the water dish halfway through as you will probably have toad some.
Bon Appetite!
Roe+
Last edited by Roe+; January 3rd, 2016 at 04:20 PM.
A bad day hunting or fishing is better than a good day at work.
hey roe,do you ever have problems with the pucks not sliding into the smoker properly?
Occasionally when it first fires up. I just keep an eye on it and it doesn't advance, I manually advance the first one and it's good from there. I think it might have something to do with the puck not being perfectly flat. Make sure there's no build up of sawdust in there.
Roe+
A bad day hunting or fishing is better than a good day at work.
Here's the first(and last) one I ever did a couple years ago. A 10lbs shoulder, and whatever I had laying around. Lime juice, herbs, garlic, onion, salt, pepper and sugar, a little olive oil. Wrapped in parchment paper, 275 for 5-6 hrs I think I remember. Turned out excellent. If I did it again, I'd up the sugar a tad.
Can't beat a smoker tho, smoking adds a whole other dimension, nothing better!
Pulled Pork
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Originally Posted by IFH
