LAGNIAPPE | TAKE
|
Post by keymaster on Jan 22, 2012 9:08:59 GMT -6
I picked up a 6 pound pork shoulder bone in (not a Picnic). I slathered it up real good with plain old yellow Mustard. Some folks just like to season ther Pork Shoulder with Kosher salt and pepper, I like to use a commercial Rub and rub it on liberally. Then wrap the pork shouder in plastic wrap and refrigerate overnite. Then get your BBQ set up for indirect cooking and level the temperature out to about 250° F. A pork shoulder can be expected to take 1-1/2 to 2 hours of cooking per pound at a cooking Temperature of 225 ° to 250° F but could take longer or shorter depending on the outside temperature. On to the BBQ it goes, Don't forget to throw a couple fist size chunks of Hickory on for smoke. For Pulled pork we will want to take the Internal Temperature to 190 to 200° F. Once you have reached your desired Internal Temperature you will want to FTC (Foil, Towel, Cooler) . Take the Pork shoulder off the BBQ and wrap in foil, cover with an old towel and let it rest for an hour or up to four hours if it got done real early in your small cooler. Then take a couple of forks and start pulling it apart to your desired consistency. Then get a hamburger bun and pile some pulled pork on the bun, add your favorite sauce, then put some coleslaw on the meat and add some more of your favorite sauce. Enjoy.
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Jan 22, 2012 9:29:58 GMT -6
Nice Key. Mustard is one of my favorite ing. to slather on meat for cooking. Two yums up for you -JimZ
|
|
ronbeaux
HoneyBee~Notsonew Member
Posts: 85
LAGNIAPPE | TAKE
|
Post by ronbeaux on Jan 22, 2012 14:42:17 GMT -6
Textbook there!
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Jan 23, 2012 10:07:00 GMT -6
Thats a favorite for sure.
|
|