Hey all, so lately I have been doing Snapchat stories of my cooks/recipes. It's a little bit of extra fun when cooking and I am actually intending to do a YouTube cooking show in the coming months.
Yesterday I cooked up a 1.6kg (3lb, damn you Americans and your imperial system!) rolled pork shoulder. The butcher intended it to be a rolled pork roast so it was rolled with a thick layer of fat/skin. I unrolled it and the meat was about 3 inches thick, I trimmed the fat, dry brined for 24 hours and then rolled it back up.
Used Meatheads Memphis Dust as the rub, prepared my 22" Weber Kettle with a fuse of Kingsford Original 2 wide, 2 high and the 1 on top. I will just let the pics speak for themselves.


Quick lunch. Bought a nice patty from the store and made a little cheeseburger. I finely diced some B&G pickles and onion, mixed it with a really nice aged cheddar, then mixed it all with some mustard, salt and pepper. Cooked my patty, chucked the cheese mix on top and melted it under the oven grill. A bit of tomato sauce on the toasted fresh bun and BAM! Cheeseburger.

Back to the pork.

Made some fresh coleslaw too, used Meatheads creamy slaw recipe for the sauce. It was nice, but I prefer the sauce I made up the last couple times due to not having the ingredients for the creamy slaw recipe.
Creamy Mex:
1/2 C Mayo
Tbsp or so Cider Vinegar
Tbsp or so White Sugar
Tbsp or so freshly made Chili powder (Meatheads recipe)
Salt and Pepper
Simple, easy and really tasty, adjust to your tastes (I'm not a stickler for measuring exactly).
The pork was good, but not great. I think because it was intended to be rolled roast the meat was not thick enough and was not quite as juicy as my last one (hunk of shoulder). From now on will definitely only use hunks of meat and not the rolled variety. I took it off at 196°F as couldn't wait any longer and it passed the fork test. Maybe would of been a bit better if I had left until over 200°F.
Served it as a bun (sandwich) with the coleslaw. Complemented with Meatheads KC BBQ sauce I made about a month ago and Meatheads SC Mustard Sauce I made yesterday.
Delicious. 'Bout to make me sandwich now for lunch.
CP.
Yesterday I cooked up a 1.6kg (3lb, damn you Americans and your imperial system!) rolled pork shoulder. The butcher intended it to be a rolled pork roast so it was rolled with a thick layer of fat/skin. I unrolled it and the meat was about 3 inches thick, I trimmed the fat, dry brined for 24 hours and then rolled it back up.
Used Meatheads Memphis Dust as the rub, prepared my 22" Weber Kettle with a fuse of Kingsford Original 2 wide, 2 high and the 1 on top. I will just let the pics speak for themselves.
Quick lunch. Bought a nice patty from the store and made a little cheeseburger. I finely diced some B&G pickles and onion, mixed it with a really nice aged cheddar, then mixed it all with some mustard, salt and pepper. Cooked my patty, chucked the cheese mix on top and melted it under the oven grill. A bit of tomato sauce on the toasted fresh bun and BAM! Cheeseburger.
Back to the pork.
Made some fresh coleslaw too, used Meatheads creamy slaw recipe for the sauce. It was nice, but I prefer the sauce I made up the last couple times due to not having the ingredients for the creamy slaw recipe.
Creamy Mex:
1/2 C Mayo
Tbsp or so Cider Vinegar
Tbsp or so White Sugar
Tbsp or so freshly made Chili powder (Meatheads recipe)
Salt and Pepper
Simple, easy and really tasty, adjust to your tastes (I'm not a stickler for measuring exactly).
The pork was good, but not great. I think because it was intended to be rolled roast the meat was not thick enough and was not quite as juicy as my last one (hunk of shoulder). From now on will definitely only use hunks of meat and not the rolled variety. I took it off at 196°F as couldn't wait any longer and it passed the fork test. Maybe would of been a bit better if I had left until over 200°F.
Served it as a bun (sandwich) with the coleslaw. Complemented with Meatheads KC BBQ sauce I made about a month ago and Meatheads SC Mustard Sauce I made yesterday.
Delicious. 'Bout to make me sandwich now for lunch.
CP.
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