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Help! Pulled pork (Bone in Pork Shoulder) in the UK

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  • Chippy
    Former Member
    • May 2018
    • 7

    Help! Pulled pork (Bone in Pork Shoulder) in the UK

    I'm smoking some pulled pork on my Weber Smokey Mountain this weekend (planning an overnight session). Living in the UK, obtaining the US cuts of pork can be difficult; I usually settle on boneless pork shoulder from Costco UK.

    This weekend, I'm cooking for a larger crowd so I went to my local butcher and asked for a 4kg (approx 9lb) "bone in pork shoulder", which I understand is way to ask for a Boston Butt in the UK.

    The cut that I was presented with are shown, which looks different to what I expected (and includes a section of ribs at the bottom). Is this right? Any advice from the experts would be appreciated.
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  • CRO
    CRO
    Founding Member
    • Jul 2014
    • 249
    • Northern Illinois
    • 22.5" Weber Performer
      Slow 'N Sear with Drip 'N Griddle
      18" Weber Jumbo Joe
      Pit Barrel Cooker
      ThermoWorks Smoke
      Maverick ET-733
      Thermapen
      ThermoPop
      Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
      Weber Rapidfire Chimney Starter
      Favorite Beer - New Glarus Moon Man or Spotted Cow

    #2
    That looks like a rib roast

    Comment

    • Chippy
      Former Member
      • May 2018
      • 7

      #3
      That's what I was worried about...

      Unfortunately, I've dry brined it now so can't really take it back. Is it possible to smoke this thing to get pulled pork?

      Comment

      • CRO
        CRO
        Founding Member
        • Jul 2014
        • 249
        • Northern Illinois
        • 22.5" Weber Performer
          Slow 'N Sear with Drip 'N Griddle
          18" Weber Jumbo Joe
          Pit Barrel Cooker
          ThermoWorks Smoke
          Maverick ET-733
          Thermapen
          ThermoPop
          Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
          Weber Rapidfire Chimney Starter
          Favorite Beer - New Glarus Moon Man or Spotted Cow

        #4
        I don't know
        Make pork chops instead

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #5
          You'll be fine! You have the whole shoulder blade instead of just the top part plus some ribeye meat on the spine side. Go for it! Might be a good idea to not trim and perhaps pan &/or wrap once you have good bark. That way you can save all the juices in case the loin part gets a little dry. Great looking pork shoulder! I'm jealous! Awesome color! Makes much of our commercial pork look like chicken! Time was, they advertised it as "the other white meat". Bred pigs to grow so fast & lean that now they can hardly give away the loins... Have a great feast!

          Comment

          • Chippy
            Former Member
            • May 2018
            • 7

            #6
            Thanks for the encouragement - much appreciated! I wanted to be sure that I'm starting with the right cut if I'm going to give up much of my sleep this evening

            I was planning to follow Meathead's advice in his "Perfect Pulled Pork" recipe (below) and smoke overnight at 225 without foiling. Having foiled in the past (and pretty much eradicated the bark), Meathead's simple approach really appealed. Is that not a good idea in this case?

            https://amazingribs.com/tested-recip...ed-pork-recipe

            Comment


            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              Just a suggestion to catch some juice if you feel the pork needs moisture once pulled. Can always use sauce if you don't have juice/fat. Enjoy!

            • jecucolo
              jecucolo commented
              Editing a comment
              If you wrap it at around 180* you should still be ok on the bark.
          • CRO
            CRO
            Founding Member
            • Jul 2014
            • 249
            • Northern Illinois
            • 22.5" Weber Performer
              Slow 'N Sear with Drip 'N Griddle
              18" Weber Jumbo Joe
              Pit Barrel Cooker
              ThermoWorks Smoke
              Maverick ET-733
              Thermapen
              ThermoPop
              Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
              Weber Rapidfire Chimney Starter
              Favorite Beer - New Glarus Moon Man or Spotted Cow

            #7
            How did it turn out?

            Comment

            • Chippy
              Former Member
              • May 2018
              • 7

              #8
              It was wonderful - I followed Meathead's instructions (no wrapping involved) and it took nearly 16 hours to reach 187F, where it stayed for a couple more hours. This being the third "stall" (and the party getting hungry) I took a long look in the smoker and found the most succulent pork shoulder. I rested it for a further hour and pulled to great compliments...

              The "socket" bone that you can see in the second photo is actually the end of the shoulder bone which came out smooth as you like (see photo). I forgot to take a picture of the finished article (it vanished rather quickly )

              Click image for larger version

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              Last edited by Chippy; May 28, 2018, 03:42 PM. Reason: Added photo

              Comment

              • Nuke em
                Club Member
                • Jun 2016
                • 756
                • Nj

                #9
                Good job. Future reference 225 is a minimal temp. Don’t be afraid to crank it up to 250-275 range. For me they cook faster. Also when crunched for time it doesn’t hurt to wrap then unwrap again

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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