So my neighbor has continued to smell the deliciousness of my backyard cooks and now desires me to smoke parts of her whole pig. I have googled this cut but would appreciate some guidance. My neighbor has just said smoke it with no other specific instructions. The are sliced about 1.5” to 2” thick. I’m not sure if I should treat this like pulled pork or do something different. Any suggestions would be helpful.
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I believe these are sliced Pork Butt.
Depending how you want these to finish:
Keep in steaks... Low & slow and finish with I T 170-180* F so that they don't fall apart but get tender.
Pulled pork (shredded)... Low & slow and finish with I T 195-205* F so that they shred easily.
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I agree with the above. If in fact when you unwrap them and inspect and they are indeed looking liek sliced pork butt (shoulder) then treat them like a steak version of country ribs. Cook a long time, to tender, wrap at 160-180 to help tenderize and speed things up. Or stack them and make pulled pork. Or don't stack them and make extra-barky pulled pork.
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Those are pork steaks, basically sliced pork butt. I handle them different than others here. I dry brine them with salt and brown sugar 24 hours in advance. Then a quick brush down with oil or butter, and a heavy dose of black pepper. I then cook super hot and fast to crisp up the fat and get a good sear to medium or medium rare. Its like a cross between steak and bacon, and we love em.Comment
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Looks like coppa steaks to me! LOVE! I dry brine and reverse sear like a pork chop. Usually with a little pecan.
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In think texastweeter is correct. They are porky steaks for the shoulder. The blue printing I think says shoulder roast.Comment
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I just asked my neighbor and she is wanting pulled pork - so extra-barky pulled pork it is!Comment
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