The Pulled Pork Thread

[TripletDaddy]

ha ok fair enough. most of the shoulders ive seen (non-medicinal situations, of course) are cubic when packed that way. However i will say that the one in the pic seems awfully small, unless your hands are very large. Your hands, your mighty hands!!!!

I notice that the roast is dated Apri 2014.

[ERCougar]

ha ok fair enough. most of the shoulders ive seen (non-medicinal situations, of course) are cubic when packed that way. However i will say that the one in the pic seems awfully small, unless your hands are very large. Your hands, your mighty hands!!!!

I notice that the roast is dated Apri 2014.

Really? I guess I don't have to eat it, but i figured if it's frozen, it's ok, no?
How about the other questions? Ok to eat three days out? Should she freeze it and then reheat or just store in the fridge?

Maybe I'm glad I'll be out of town.

[TripletDaddy]

Really? I guess I don't have to eat it, but i figured if it's frozen, it's ok, no?
How about the other questions? Ok to eat three days out? Should she freeze it and then reheat or just store in the fridge?

Maybe I'm glad I'll be out of town.

oh i forgot that little factoid. frozen is cool, my bad.

You can eat three days out with little problem. not much different than leftovers a few days after a cook. Three days is probably too short a time to freeze and thaw but no reason why you cant.

Sounds like these folks are not picky so pretty much anything you do will likely be a big hit with them. dont stress about it.

[hostile]

Looks like there is more fat/connective tissue than I would expect for pork loin. I would smoke it as if it were a butt, despite it's puniness. Refrigerating for 3 days should be fine.

[Joe Public]

It's hard to tell with the frost and plastic wrap, but I've seen center-cut loin roasts that look a lot like that.

[Drunk Tank]

My guess is a small shoulder or a center cut loin roast. Lots of fat, should smoke just fine. If they are organic, pastured pigs, they will not be as big as the huge farm raised beasts we are all familiar with. As for serving three days later, I would pull it, vac seal it and rapidly cool it in an ice bath (after it is sealed of course) then reheat in simmering water the day of the event.

[ERCougar]

So here I am, four hours into a cook at 260.


Internal temp is in the 150s, but two of them are probing like completely done shoulders, so I'm tempted to pull them. I still can't tell if they're shoulders! At the edge I can see a thin hint of a bone, but too thin to be a scapula, I think. And if it's a loin roast, I'm reading online that it can be pulled at 145. Ugh.

[MarkGrace]

And you call yourself a doctor. smh.

[TripletDaddy]

they look good at least!

[hostile]

What do you mean, too thin to be a scapula? The scapula is one of the thinnest bones already!!!

[Jeff Lebowski]

So here I am, four hours into a cook at 260.

Internal temp is in the 150s, but two of them are probing like completely done shoulders, so I'm tempted to pull them. I still can't tell if they're shoulders! At the edge I can see a thin hint of a bone, but too thin to be a scapula, I think. And if it's a loin roast, I'm reading online that it can be pulled at 145. Ugh.

lol. Kind of late to be still figuring it out, eh?

The photos (pre-cook) you showed indicated some fat content. That being the case, you should be safe doing the low-and-slow traditional BBQ method. If I were you, I would foil them once they hit 160 or so and then cook at 225 until they are 195. Then let them sit for a few hours in faux cambro. Should be tender and delish.

[ERCougar]

Ok, ok, unemployed comedians. Yes, I pulled one apart a little and yes, I now think they're all shoulders and yeah, I feel a little stupid. A few things were throwing me off. One, there were four of them, and I swear she told me this was a single pig (I just texted her to find out for sure). Two, I've always gotten them from the same place and the bone was always pretty obvious. Three, they were only partially thawed this morning so I couldn't really pull the meat back to check.

Carry on with the mocking.

[ERCougar]

A little more obviously shoulders now...

[Donuthole]

Look at the size of those scapulae!

[Joe Public]

ER has been messing with us. He has beef ribs on a Weber Smokey Joe.