My first smoke I just seasoned the thing and threw it on the smoker, and it turned out great; however, over time, as I was exposed to more information and knowledge, my methods have changed. Just sweat down the ingredients enough to release the flavor and scent - only around 2-3 minutes. Also known as a Boston butt, pork shoulder is a tough cut of meat that benefits from a long, slow cook. I dont think that I can name all the wonderful ways to serve pork but try it: If you made any of my recipes and shared them onInstagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried! Trim the pork. Add the loaf pan with water to the smoker, leaving space between the pan and the pork butt or shoulder. Scouring the internet, forums, and social media groups, I have found a couple reasons people decide to leave the fat cap on. Sear the pork (optional). Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. TA DA.. no flavor lost. Trimming Pork Shoulder First, remove the meat from the packaging. And thats just to start! Use a spoon to get seasoning out of the bowl to season pork. Do you regularly cook pork shoulder? When I first started smoking meat, there was so much conflicting information and so many different styles and techniques that I didn't know where to start. Can you use pork loin instead of pork shoulder for pulled pork? For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Assuming you would like tips on how to trim a pork shoulder blade: There are two main reasons you should trim the fat cap off pork shoulder before smoking. The fat will also render out during the cooking process, so there is no need to worry about it being too greasy. There used to be many schools of thought as to why the meat stalls but we now know that the stall is caused by evaporating moisture. If you don't have much experience keeping your grill at a stable temperature, we recommend keeping the temperature lower. For example, to maximize tenderness, cut it in half so it forms two large, square chunks. All you need is a mug, some coffee, and a little bit of water. Start with a little, mix, then add more until the pork is as wet or dry as you like. Close and lock the lid of the Instant Pot. Renae Wilson, 1 (4- to 7-pound) pork shoulder or Boston butt, bone-in or boneless, 1/2 to 1 cup barbecue sauce, plus more for serving. The meat should naturally separate along the grain of the meat fibers. This seasoning method has given me the best tasting pork and thats the only way I make smoked pork shoulder now. Pick up your shredding implements (or use your hands) and break the chunk of meat apart into workable segments. When it reaches 203 internal temperature. While this might seem unimportant, the difference between these two types of fat is the reason we choose to trim the fat cap off. Preheat the smoker to 225 and place the meat on the smoker. Combine all the ingredients for pork rub in a bowl and mix well. This will give you roughly 10 cups of shredded meat, which is enough to feed a crowd or plenty for a weeks worth of meals. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking. Looking at your pork shoulder, one side will have a thick layer of white fat covering most, if not all of the surface. Storage: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer. Add the pork and sear on all sides, working in batches as needed so as not to crowd the pan. Once the Instant Pot has finished cooking, use either the Quick Release or Natural Pressure Release option to remove the lid. Fresh pork shoulder should be kept in the refrigerator and cooked within two to three days. Unfortunately we didn't have good BBQ where I grew up. Cover and cook on lowfor about 30 minutes to 1 hour longer, until hot. The smoker should reach this temperature within 10 minutes. Pat dry with paper towels and truss the roast with butcher's twine. The amount of fat that you trim will depend on a number of factors, including your personal preference, the specific cut of pork shoulder that youre working with, and how you plan to cook it. Remove it from the smoker once it reaches an internal temperature of 165. Once youve found that, you can start cutting through the muscle and connective tissue. This fat section doesn't render when cooked, and we want to allow our dry brine, rub, and smoke to get into as much of the pork as possible. Remove roast and discard the fat and juices. Wrap pork tightly in foil (with the thermometer probe intact) and place it back on the smoker. When youre ready to cook pork, take it out of the fridge and rub it with pork seasoning. I catch the juices in a pan, separate the fat and mix it back in with the finished pulled pork. Here is a step-by-step guide on how to trim pork shoulder. Preheat your smoker to 225 degrees. My favorite type of food? In his professional life, hes a real-estate businessman. Enjoy! Most pulled pork recipes recommend smoking at 225 to 250 degrees F. If you're cooking boneless pork shoulder at 250 degrees F., it should cook for about 1.5 hours or 90 minutes per pound. I also freeze the pork in one-cup batches so I can easily thaw it for easy dinners down the road. I will talk a little more about the stall before but the reason to wrap pork (or brisket) in foil, it to battle the stall. This is why you see meat shrink as it cooks. My mom was born and raised in tiny town just outside of San Angelo Texas, and that entire half of our family is still spread out over the great state of Texas. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it . Pork shoulder, being a tougher cut of meat and somewhat drier in consistency is best for: pork roast. Pulled pork is probably the favorite meat for everyone I know. Getting into a new hobby can be overwhelming. Pork shoulder is often referred to as "pork butt". Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. The best way to cook pork shoulder is to slow-cook it in the oven at a low temperature. There are lot of muscles in a pork shoulder, so inject marinade into all sections of the butt. Be sure to click below and follow me on my social media, so you never miss a recipe. Here's how to do it: Don't forget the back, sides, and bottom. Ive tested out pork wrapped and unwrapped and the flavor was never compromised. Pork butts are the cut that comes from the shoulder blade area and is the best pulled pork cut. Dont worry, its not you, you didnt do anything wrong. Follow your recipe to cook the pork shoulder until its tender and delicious. This is a basic recipe for pulled pork using a boneless or bone-in shoulder (also known as a Boston butt), but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly before starting. It's a delicous way to make pulled pork and serve on sandwiches or with your favorite sides. Heat the oven to 325F. This very simple formula takes under 10minutes to prepare and can be cooked in just 4-5 hours on the high setting. Making coffee in the microwave is a quick and easy way to get your morning fix. Place the pork in a roasting pan or Dutch oven, add liquid if necessary, and cook until the pork is very tender. To make pulled pork, the first step is to tenderize the meat. Set extra aside before seasoning pork and store it in an air-tight jar and use it later. The pork shoulder which weighs between 14-18 lbs is divided into two partsthe Boston Butt (also known as Pork Butt) is the upper part of the shoulder; the Picnic shoulder is the lower part. Additionally, you will have to remove the skin before cooking it. Once the fat has been removed, its a good idea to cook the pork immediately so that any bacteria on the surface of the meat is killed. Place the pork roast back into the pot, setting it right in the broth. Add additional coals and water as needed to maintain temperature and moisture. Sprinkle on a few tablespoons of rub, spreading it evenly around the pork . Arrange a rack in the lower third of the oven and heat to 325F. If using bone-in, leave the pork as is, on the bone. Place vinegar and water in bottom of slow cooker. Cook for 2 to 4 hours, until fork tender. This recipe is so easy, there is really not much you can do to mess it up. Finally, cut the pork shoulder blade into smaller pieces. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Plus you dont have to trim the fat off the meat before cooking it. If desired, add chopped onions. Arrange preheated coals, soaked and drained wood chunks, and water pan according to manufacturer's directions. Make the BBQ rub for the pork shoulder and set it aside. Cover the pot. Hot Tip Watch the embedded video for a demonstration of this technique. If desired, add chopped onions. When smoking pork shoulder, the fat cap will not completely render away. Smoke pulled pork shoulder until pork reaches an internal temperature of 205 degrees F, as measured with a meat thermometer. Both cuts are shoulder but one is the top part and the other is the bottom part. Ive listed a few other ideas below and some different spice blends at the end of the recipe. Remove any artery fat underneath the pork shoulder because this is where the heart was attached to the animal. The juiciness and flavor in BBQ, specifically pork shoulders, comes from the intramuscular fat, not the subcutaneous fat (the fat cap). Next, trim away as much of the skin as you'd like. By removing the fat cap completely or trimming to no more than a quarter of an inch, you are allowing more surface area for the bark to form. Hold between 225F (107C) and 250F (121C) until shoulder reaches an internal temp of 195F (90.5C)-205F (96C)). (Nutrition information is calculated using an ingredient database and should be considered an estimate. This can be a bit of a messy process, so its important to have a clean work surface and to be careful not to cut yourself. 5. You might also enjoy: Barbecue Boston Butt Pulled Pork. However, because it will yield a smaller amount, pork shoulder, you may want to stick with pork butt. ), Crockpot Baked Beans With Salt Pork or Bacon, Smoked Pork Butt With Potatoes and Cabbage, Traditional Brunswick Stew With Pork and Chicken, How to Make Best Odds Pulled Pork Table Sauce. Even though its called a butt, its actually part of the shoulder meat. We always recommend removing the fat cap completely or trimming it down to no more than a quarter of an inch. Cover and cook until pork is very tender and easy to separate with a fork, 5 to 7 hours on "High" or 8 to 10 hours on "Low" setting. Remove any bones and large pieces of fat. Let cool and add to a zip-top freezer bag, pressing out the air. First, youll want to remove any large pieces of fat. For this crowd-pleasing recipe, pork shoulder is cooked to perfection in the crock pot with your favorite barbecue sauce for a fabulous main dish or pulled pork sandwiches. What is the best way to cook pork shoulder? For longer storage, you can freeze it in airtight wrapping for up to six months. A picnic roast also works well, but tends to be a little less flavorful and is leaner than the butt roast. Trim off any large pieces of fat from the outside of the pork shoulder, but leave small pieces and the interior fat. So I picked up a Weber Smokey Mountain and started learning how to smoke meat. Rub pork with coarse salt all over, place it it a sheet pan or a dish, wrap it air-tight, and place in the refrigerator for 4-6 hours. Cover; smoke 4 to 6 hours or until roast is very tender. You can do this by using a sharp knife to trim away any large pieces of fat. 2 tsp liquid smoke (optional) 1. To prepare pork shoulder for cooking, trim off any excess fat and connective tissue. When youre ready to get started, youll need to trim the pork shoulder. After cooking, remove the pork from the pan and let it rest for about 5 minutes before slicing into thin strips. Rather than the traditional pork shoulder roast, use pork sirloin roast for your pulled pork. With this cookbook, youre never more than a few steps away from a flavorful dinner. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. Insert a digital thermometer probe towards the middle of the thickest part of meat. Next, trim away any visible fat from the meat. Monitor the temperature of the pork through the thermometer probe. Remove from the slow cooker and let rest for 10-15 minutes . If needed, you can cut the pork into pieces so that it will fit in the cooker. Its best to maintain the smoker temperature of 225-250. Smoked brisket and peach cobbler quickly became my favorite meal. Trim the excess fat from the pork shoulder. The bark is what provides that smoky flavor and is one of the main reasons you choose to smoke pork shoulder. When you want to use the frozen pork shoulder, allow it to thaw in the refrigerator. stewing. At a low, steady temperature, however, the gelatin in that tough shoulder melts and bastes the meat as it cooks. You can use this to make aspic for soup dumplings, or slice it up and render out the fat for lard/pork rinds. At what temperature do we smoke the pork shoulder for pulled pork You can smoke a pork shoulder at a temperature somewhere between 110 and 160C (230 to 320F). The cut needs to be cooked slowly and at a low temperature. If you're cooking pork on the bone, the meat should be falling off the bone. I think it is important to look at these to debunk them. If youre working with a very fatty cut of pork shoulder, you may want to trim off a significant amount of fat to reduce the overall fat content. When trimming pork shoulder picnic, it is important to remove any excess fat, as this can lead to a greasy final product. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Pour sauce over the pork, turning to coat the pieces. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Add water to the pan. In fact, the fat is what helps to keep the pork moist and flavorful as it cooks. How to Make Smoked Pork Shoulder Preheat your smoker using your favorite flavored wood to 250. How much fat do you cut off pork shoulder? Coat the pork chunks in the dry rub - make sure all sides are well coated. Cook pork shoulder on low for 6-8 hours or high for 4-5 hours. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Ive done both many times and find bone-in and boneless fairly interchangeable. Or get creative with your leftover pulled pork and use it to make tamales, egg rolls, and more. One of the benefits of cooking smoked pork butt in the oven is that it allows you to control the temperature a bit better. Place the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. If using boneless pork, cut the pork into several large fist-sized pieces. Flip the shoulder over, and trim off any large pieces of fat or sinew. Trimming The Fat Cap Will Make Your Pork Butt Dry. Discard the bone and excess fat (unless you want to keep the fat.). Besides that, hes a hobbyist blogger and research writer. The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Place the pork shoulder in the smoker and cook for 8 hours, or until the internal temperature of the meat reaches 200 degrees. Discard the bone and excess fat (unless you want to keep the fat.).

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