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Pork Shoulder pulled prk

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  • Pork Shoulder pulled prk

    Today I started the pork shoulder with making a brine and marinaded it all day. Next I will dry the shoulder and pat it down with a rub, put it into a roasting pan and put it in the oven before I go to sleep. It is a 10 lb roast and will be in a 250 degrees F oven to start and roast for 15 hours until the inside temp hit 200 degrees F Then I plan on keeping it in a cooler/insulated box for another two hours covered. We'll see where this adventure leads!
    Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
    Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
    Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

  • #2
    Re: Pork Shoulder pulled prk

    Pork, that lamb sounded great, but you've got my ears open now .
    I don't care what folks say behind my back........They are either braggin' or.......lyin'


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    • #3
      Re: Pork Shoulder pulled prk

      Originally posted by Aegis View Post
      It is a 10 lb roast and will be in a 250 degrees F oven to start and roast for 15 hours We'll see where this adventure leads!
      Aegis,

      This is great timing. I was watching Diners, Drive ins, and Dives yesterday. They had a lot on slow cooked pork. The best I could tell was that it's about .65 pounds per hour. They were mostly smoking the meat but that is only 180 to 220 F. I appreciate any feedback in regard to time / weight / outcome...

      Les...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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      • #4
        Re: Pork Shoulder pulled prk

        Ok here is the recipe for the brine.
        Brine Solution
        1/2 cup salt
        1/2 cup brown sugar
        2 qts cold water
        2 bay leaves
        3 tbsp dry rub mix (see next post)
        Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
        Pork shoulder preparation:
        Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.

        I used a 2 gallon zip lock bag which held the 10lb shoulder and the brine easily. I put mine into the refrigerator at 9:00 am an took it out around 9:00pm to start to come up in temp.
        At 11:00 pm I took the pork out of the brine and set it on a cutting board to apply the dry rub.
        Attached Files
        Last edited by Aegis; 07-09-2012, 03:52 AM.
        Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
        Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
        Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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        • #5
          Re: Pork Shoulder pulled prk

          Here is the recipe I used for the rub:
          1 tbsp ground cumin
          1 tbsp garlic powder
          1 tbsp onion powder
          1 tbsp chili powder
          1 tbsp cayenne pepper
          1 tbsp salt
          1 tbsp ground pepper
          1 tbsp paprika
          1 tbsp dry mustard
          1/2 cup brown sugar
          Mix well and store in an air tight container.
          I slit or scored the skin and applied the dry rub all over the shoulder. On the skin I tried to get it into the scoring and pack it as best as I could.
          Then into the roasting pan and then into the oven at 12:00pm. I went to bed hoping the racoons wouldn't think that the oven was public property! Oven temp at that time was 258 degrees F
          Attached Files
          Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
          Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
          Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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          • #6
            Re: Pork Shoulder pulled prk

            Woke up this morning and was hopeful and skeptical all at the same time. I checked the temp on the oven and it was still 240 degrees F after 7 hours of cooking the roast. At this time I took the remote thermometer and took the roast out of the oven, to both insert the probe and look at how it was cooking. Opening the oven door, I was instantly transported to a small town in North Carolina. Wow the aroma had me salivating without even seeing the roast. It has been in the oven cooking uncovered for seven hours and the oven smelled like a smoker that has been going for decades. I side the roaster out and put in the thermometer, it read 160 degrees. I thought at 7am this might get done too fast so I left the oven door ajar a bit to cool the oven down some and slow the process. The juices were literally oozing out of the slits in the skin and I was tempted to start cutting it then and there!
            Here is a pic of the early morning temp testing.
            Attached Files
            Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
            Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
            Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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            • #7
              Re: Pork Shoulder pulled prk

              Now it looks like we will have a pulled pork dinner tonight! Now what to put that pork on??? I thought Kasier rolls but the wife says she dosen't like them that hard for pulled pork. So I tried a recipe from King Arthur flour for Hamburger rolls. I had made them once before and they came out great. I know, I know, Hamburger rolls She had invited the neighbors over for dinner so I needed a double batch. They were the PERFECT Compliment to the pulled pork! Rave reviews by all!
              Here is the link to the recipe - Beautiful Burger Buns: King Arthur Flour

              These rolls came out great! Sorry no pics of the finished rolls They went too fast!
              Attached Files
              Last edited by Aegis; 09-07-2012, 01:54 AM.
              Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
              Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
              Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

              Comment


              • #8
                Re: Pork Shoulder pulled pork

                Well it has been 15 hours since the roast went into the oven. The oven temp is down to 220 degrees F I had left the door ajar for about one hour and knocked down the temp to 235 degrees F around 9am It is now 3 pm and time to remove the roast from the oven. It comes out with dripping in the pan and a beautiful crust on the outside. Roast temp. was 194 degrees F It was a short trip from the roaster to the cutting, eh, I mean shredding board. Starting to pull the skin off the pork just started falling apart! We shredded the pork added a bit of the rub and mixed in some barbeque sauce, put foil over the pan and back into the oven to keep warm so the hamburger rolls can cool.
                Well this was a fantastic pulled pork! The neighbors had thirds! The buns were an excellent compliment to the pork!
                WOW WOW WOW You have to try this recipe!!!
                Attached Files
                Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
                Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
                Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

                Comment


                • #9
                  Re: Pork Shoulder pulled prk

                  Well it's confirmed. I didn't know what I thought I might know This changes my whole approach of smoking the pork. I'm impressed that you could cook at that high heat for that long of a time.

                  It looks fantastic, Thanks!
                  Check out my pictures here:
                  http://www.fornobravo.com/forum/f8/les-build-4207.html

                  If at first you don't succeed... Skydiving isn't for you.

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                  • #10
                    Re: Pork Shoulder pulled prk

                    Now that's impressive
                    Cheers
                    Damon

                    Build #1

                    Build #2 (Current)

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                    • #11
                      Re: Pork Shoulder pulled prk

                      Originally posted by Les View Post
                      Well it's confirmed. I didn't know what I thought I might know This changes my whole approach of smoking the pork. I'm impressed that you could cook at that high heat for that long of a time.

                      It looks fantastic, Thanks!
                      Hi Les, The starting temp was 260 degrees F and finished around 220 degrees F without fire or smoke, just residual heat. I think the important number was getting to over the 190 degree F mark for meat temp. I am a total amateur with this and have to thank all the info I gathered from around the net to guide me.
                      It was good tho!!!!
                      Thanks John
                      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
                      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
                      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

                      Comment


                      • #12
                        Re: Pork Shoulder pulled prk

                        Nice job John. Next time, if you want some smoke, let the oven die to about 250 and then throw in a few hot coals with a handful of wood chips. The chips will smolder and smoke the pork. I did it the last time I made a porchetta, and it worked pretty well.

                        Stan

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                        • #13
                          Re: Pork Shoulder pulled prk

                          Sounds fantastic.
                          But what blew me away is the decay time of your oven. Did I get that right? Your oven only dropped 38 degrees in 15 hours.

                          I can't touch that.

                          Phil

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                          • #14
                            Re: Pork Shoulder pulled prk

                            Originally posted by Aegis View Post
                            Hi Les, The starting temp was 260 degrees F and finished around 220 degrees F without fire or smoke, just residual heat. I think the important number was getting to over the 190 degree F mark for meat temp. I am a total amateur with this and have to thank all the info I gathered from around the net to guide me.
                            It was good tho!!!!
                            Thanks John
                            John,

                            I cooked a 5 lb shoulder in my water smoker. I looked into the temps and the USDA recommends pork to be cooked at 145 (down from 160). It was in there for about 3.5 hours when I took it out and the temp was 150. The meat was excellent but it didn't "pull" very well, just the out side. Next time I will let it cook even more to see if that does the trick. I am just paranoid of having it too dry. I had a pulled pork sandwich a couple of weeks ago at a competition - it was so dry that it took many beers to get it down.
                            Check out my pictures here:
                            http://www.fornobravo.com/forum/f8/les-build-4207.html

                            If at first you don't succeed... Skydiving isn't for you.

                            Comment


                            • #15
                              Re: Pork Shoulder pulled prk

                              Hey Les,

                              I hear ya on the multiple-beer choke-down trick. Two weeks ago I found myself choking down a bone-dry brisket sandwich at "Famous Dave's" in Kansas City. This was my first taste of KC BBQ and have concluded I still prefer Santa Maria-style BBQ.

                              Regarding pulled pork, a shoulder's internal temp needs to be held at 190F before it can start breaking down collagen (connective tissue). For a 10lb shoulder completing this 'plateau rest' takes about 2.5 hrs. (between 8-9 hrs total). Many competition cooks feel that 228F is the magic temp, but I've found anywhere from 210-240F works fine. (I think the 145F you're referring to is the 'new' safe finishing temp for pork in general). I typically wrap my shoulders in foil once they reach 190F and at that point, since they aren't going to absorb any more smoke, let them finish at 228F in the house oven.

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