Hey guys, gf grabbed a shoulder since the store was outta butts, can that be used for pulled pork or do we find a different store and grab a butt? Thank in advance
Should work great.
Ditto! The shoulder will work just fine.
Anything special I'll have to do? Time and temp the same?
Nope, treat it the same
Thank!
Did the package say shoulder, or whole shoulder, or picnic shoulder, or shoulder roast etc. A lot of places label the butt as shoulder. Either way you cook them the same, though if it is a picnic shoulder I like to take them out around 165 - 170°F and slice. But many prefer them for pulled pork over the butt.
ive done both very little difference in taste if at all in my opinion
Quote from: beefmann on June 07, 2012, 04:44:58 PM
ive done both very little difference in taste if at all in my opinion
X 2
A lot of people can't detect any difference. I guess it all depends on how they are prepared. I find a distinct difference in taste, especially if you know where the cushion cut of the picnic is at, and serve that separate from the other slices. That is what I consider the money muscle of the picnic. But again, I only take them to 165 - 170°F. I can see taking them higher, you would loose a lot of the picnic's characteristics.
Yes you can make fine pulled pork from a shoulder.
At last years NEPASO, KyNola, stc & hal sent a prime Snake River Farms Kurobuta whole fresh poke bone in and i took it to 190* on my MAK
TURNED OUT FANTASTIC.
Just got home and was prepping everything when I notriced the package said it was a picnic roast and it looks like it has skin on it, am I in trouble?
I'll yield to habs.
Im all set to rub it down, but don't want to start a possible disaster here
If it does have a skin on it trim the skin off and rub it and throw it in the smoker. In the words of our friend ClassicRockGriller "You can't hurt it......it's dead."
Go for it. When it hits an internal temp of 195 or so It's done and should pull just fine.
Sound like a picnic shoulder, though I've never heard of a picnic roast. A picnic shoulder will have a long round bone.
To make it into pulled pork, follow KyNola's suggestion. Many prefer the picnic for pulled pork.
Quote from: Habanero Smoker on June 08, 2012, 01:58:25 AM
A lot of people can't detect any difference. I guess it all depends on how they are prepared. I find a distinct difference in taste, especially if you know where the cushion cut of the picnic is at, and serve that separate from the other slices. That is what I consider the money muscle of the picnic. But again, I only take them to 165 - 170°F. I can see taking them higher, you would loose a lot of the picnic's characteristics.
Hab, I sometimes see the "Cushion" or "pllows" I think they sometimes call them, in a large cryovac pack on sale pretty cheap at our local restaurant supply store. Would that yield a premium pulled pork?
From our 'Ask A Butcher' who wrote some articles for the Bradley Forum Newsletter..
http://askabutcher.proboards.com/index.cgi?board=pork&action=display&thread=104
It's part of the picnic cut.
We see picnic roasts here. No bone, and cut & rolled, then tied up in netting. I've never thought of making pulled pork out of one, but I just might give it a shot if I see one in the 'used meat' bin. ;)
Quote from: 4given on June 09, 2012, 08:51:07 AM
Quote from: Habanero Smoker on June 08, 2012, 01:58:25 AM
A lot of people can't detect any difference. I guess it all depends on how they are prepared. I find a distinct difference in taste, especially if you know where the cushion cut of the picnic is at, and serve that separate from the other slices. That is what I consider the money muscle of the picnic. But again, I only take them to 165 - 170°F. I can see taking them higher, you would loose a lot of the picnic's characteristics.
Hab, I sometimes see the "Cushion" or "pllows" I think they sometimes call them, in a large cryovac pack on sale pretty cheap at our local restaurant supply store. Would that yield a premium pulled pork?
It depends on an individuals taste. A lot of people like the picnic for pulled pork, I generally will use it for sliced pork. The cushion; the long, slimmer and tapered muscle of the picnic, is leaner than the shoulder, but still has plenty of fat. So it will make good pulled pork. I've never purchase a cushion that is sold separately, so price may also play a factor.
Cushions, that are sold separately are generally used for roast, but if you get a good price you should test one or two to see if you like the cushion over the butt for pulled pork. Either way you can't go wrong.
Saw some other posts that said to leave the skin on, then it should pull right off and try to scrape as much park off as you can and mix it in. Guess I'll find out in a few more hours.....I also have a turkey Im smoking tomorrow so I have a fall back plan!
I know this is too late, but if you only have the picnic part and not the whole shoulder, most of the time you would want to remove the skin and most of the fat prior to cooking, as KyNola pointed out in his post. If you only have the picnic, and you cook it with the skin then discard the skin and fat, you are throwing away a lot the flavor. Your meat will be alright, just may lack in smoke/BBQ flavor. I'm not sure how much bark you will be able to recover. If you can't scrape much bark off, scrape as much fat off the skin as you can, then cut some of the skin up into small pieces; place it in a food processor or mini-food process, pulse until the skin is minced, then add to your pork.
You should have a few sauces that people can used. I generally will have a couple of vinegar sauces, couple of tomato based sauces, and one or two mustard sauces.
If you are smoking/cooking a whole shoulder then a lot of people leave the skin on to protect that area while the butt (upper shoulder area) is exposed to the seasonings and smoke. I only leave the skin on a picnic is when I'm making Cuban Style BBQ Pork, and the skin is served with the pork.
It seems to have turned out pretty well. I pulled it at about 190 and it damn near fell apart in my hands. The skin came right off and it was super moist underneath. Tasted a few samples and it was really good, sitting in the crock pot reheating with some sauce right now. All in all I think I pulled it off. Now just letting the turkey breast take its turn in the Bradley. Thanx for all the help guys!
Well thats no way to say thanks! Were is the pics or did I miss them! LOL Come on share them with us.
Ive never been able to post pics on here, I did post them on the bradley fb page tho....sorry
Posting pics is easy. There really should be a post or sticky to show people how. So here is a utube video. If you need more help feel free to pm me.
http://www.youtube.com/watch?v=jehxvujkalM
(http://i1227.photobucket.com/albums/ee438/mhiykmeel63/6-10-12011.jpg)
Hope this posts,this is the finished product
(http://i1227.photobucket.com/albums/ee438/mhiykmeel63/6-10-12005.jpg)
All rubbed and ready
That looks awesome!
Does anyone have a link to website that can school me on pork roasts.
After reading this thread I feel very much under qualified to be working with pork...
Quote from: GoCobbers95 on June 25, 2012, 06:30:19 PM
Does anyone have a link to website that can school me on pork roasts.
After reading this thread I feel very much under qualified to be working with pork...
Do you mean on how to prepare and cook them; or do you mean a site that will help you identify the types of cuts.
Types of Pork Cuts, just google "Pork Meat Chart" or "Pork Primal Cut Diagram".
Weber Virtual Bullet Chart Pork Chart (http://www.virtualweberbullet.com/meatcharts_photos/porkcuts.pdf)
Amazing Ribs Pork Chart (http://www.amazingribs.com/recipes/porknography/pork_cuts.html)
How to prepare:
Virtual Bullet (http://www.virtualweberbullet.com/cook.html#pork)
Amazing Ribs (http://www.amazingribs.com/recipes/porknography/index.html)
or search this site or the Recipe Site (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Identifying specific roasts/cuts has always been a struggle for me...
Thank you for the help!