I've cooked several pork shoulders, but since it's only my wife and I, and she doesn't eat very much, I always have so much pork leftover in the freezer. I portion it into smaller packages, but still, I always view it as 'I cooked too much.'
I bought some 'country-style pork ribs' (sliced pork shoulder) that were on sale, and wanted to cook them as if I had a pork shoulder: rub them, smoke them, baste while cooking, and pull when they're tender.
What are your thoughts? Do you end up with too much bark? Would I end up with a drier collection of meat (higher surface area-to-volume)? Should they be braised or cooked in an oven, instead? Is there a better alternative, like a 'picnic shoulder'?
Edit: The meat came out fine. Maybe a little dry, but that can be fixed next time.
For those of you that might appreciate a smaller cook: give it a try!
I bought some 'country-style pork ribs' (sliced pork shoulder) that were on sale, and wanted to cook them as if I had a pork shoulder: rub them, smoke them, baste while cooking, and pull when they're tender.
What are your thoughts? Do you end up with too much bark? Would I end up with a drier collection of meat (higher surface area-to-volume)? Should they be braised or cooked in an oven, instead? Is there a better alternative, like a 'picnic shoulder'?
Edit: The meat came out fine. Maybe a little dry, but that can be fixed next time.
For those of you that might appreciate a smaller cook: give it a try!
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