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Cooking that pork butt in two halves
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I have divided pork shoulders into two parts to get more bark. The aggravating thing I found was that it did not significantly reduce the cook time. Also, what you describe sounds fine, but pork shoulder cooked to fall apart tender and pulled is a great thing to add to chili without having to finish cooking it in the chili. In other words, you can just add fully cooked pulled/chopped pork to chili and it's wonderful.
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You should be fine. Not only does it cook faster, you will have more bark.
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Cooking that pork butt in two halves
Aiming for 2 meals in one by splitting an 8 lb. pork shoulder in two (half is for chili verde w/smoked pork, half to be pulled and frozen in meal-sized portions). The first half cooks to 120 internal (it'll simmer for 3 1/2 more hours in the chili); I'll leave the second half on to get to the normal 203ish. Anyone slow-cooked a butt that's been halved like this? Since it's much less bulk, will I be in danger of getting to temp with the second half with a less than desirable result? Btw, cooking on the SnSDK. Lump coal.Tags: None
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