I am versed in taking pork shoulder up to pulled temps. But I actually want to make a czech/german style smoked pork for slicing. It has bone in. Any advice on ideal temp? Thank you!
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Waiting along with you bruder! -
I've never done a butt to slicing temp, so I can't help with that, but I do suggest slicing across the grain to make it feel more tender.Comment
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Minimum inside temp for slicing apparently is 145.
The more you get over 175 its going to get more into pulled pork.
Last time I did Czech pork roast was in a clay baker and it came out fantastic with the recipe I used.
Interested about the recipe you have for smoking this roast.Comment
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We enjoy pork at least 3 day's of every week. Roasts feature on most Sunday's (shoulder or picnic).
Cooked either on the kettle or in the oven.
The kettle I remove the skin and leave some fat cap (I love a fatty bit if rendered properly on a slice). Dry brine day before and cook at 135C to internal of 65C (149F, our preferred temp for slicing). Use MMD rub more often than not.
In the oven I leave the skin on and score, then add good amount of table salt to the skin (helps with the crackling). Oven set at 180C (360F) for about an hour. The hunk of meat will have released some fats into the pan. Turn heat down to 160C and spoon the rendered fat over the outside of the meat. I baste often (every 15min) until the crackling looks right. Internal IT again of 65C.
Sidebar: Par boil potatoes and add to the tray to cook in the fat for delicious crispy roast 'tatoes.Comment
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