The juices will add flavor and a little moisture to the pork. If you're cooking pork on the bone, the meat should be falling off the bone. Pulled pork is a popular dish that can be made with any type of meat, but pork shoulder is a great option for those who are looking to make the best product possible. Transfer pork to a plate and shred into smaller pieces. Your slices should be of even thickness and should still be attached to the bone. Simply leave the fat on the pork shoulder and enjoy your delicious pulled pork! Any fat, gristle, etc. She is the author of. Mix together all of the dried spices and rub into all sides of the pork. Discard the bone and excess fat (unless you want to keep the fat.). Before smoking pork shoulder, you should completely remove the fat cap or trim it down to no more than a quarter of an inch in thickness. Storage: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer. A primal cut is a section of meat that is cut from the whole carcass of an animal. A picnic roast also works well, but tends to be a little less flavorful and is leaner than the butt roast. You can do this by using a sharp knife to score the skin and then peeling it off. When trimming pork shoulder picnic, it is important to remove any excess fat, as this can lead to a greasy final product. People go crazy over pulled pork at the barbecue parties. tacos. With this cookbook, youre never more than a few steps away from a flavorful dinner. Follow your recipe to cook the pork shoulder until its tender and delicious. 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. Place the pork in a roasting pan or Dutch oven, add liquid if necessary, and cook until the pork is very tender. Pull the skin upward while slicing through the fat just under the skin. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Place the pork shoulder in the slow cooker. And then, I seasoning with my pork rub right before it goes on the smoker. Spritze With 50:50 Water and Apple Juice. Should I Trim The Fat Off Pork Shoulder Before Smoking? 8 to 10 pound bone-in Boston butt pork shoulder. Pulled pork is probably the favorite meat for everyone I know. Bone-in shoulders take a little longer to cook, but can make the meat more flavorful and succulent. Finally, cut the pork shoulder blade into smaller pieces. Dont worry, its not you, you didnt do anything wrong. Boneless pork shoulder is trimmed and then cut into cubes, simmered first with beer and then with a cooked tomato-and-poblano mixture and pumpkin puree. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225 to 250. This will allow the rub and smoke to penetrate the surface of the meat through the score marks; however, for best results you should completely remove the fat cap. I think it is important to look at these to debunk them. Add the fresh spices to the pork shoulder. 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. This seasoning method has given me the best tasting pork and thats the only way I make smoked pork shoulder now. Naturally, the stall can take hours and can be so frustrating. Pork shoulder is often referred to as "pork butt". Trim off any large pieces of fat from the outside of the pork shoulder, but leave small pieces and the interior fat. Pat dry with paper towels and truss the roast with butcher's twine. Transfer the pork to the slow cooker. For Slow Cooker Pulled Pork: Place pork in slow cooker and pour coke around it. Thats the best temperature for pulled pork. Quickly take the pork off the smoker and close the lid back so the temperature doesnt go down. Be sure to click below and follow me on my social media, so you never miss a recipe. The pork is done when the meat is falling off the bone (an internal temperature of about 205F). Pork shoulder is a tough cut of meat that benefits from slow cooking. Can you use pork loin instead of pork shoulder for pulled pork? Smoke pulled pork shoulder until pork reaches an internal temperature of 205 degrees F, as measured with a meat thermometer. Look for pork shoulder or pork butt. Pull it out from the refrigerator and let sit for 30 minutes. Discard the bone and excess fat (unless you want to keep the fat.). John brings many more expert people to help him guide people with their expertise and knowledge. Rather than the traditional pork shoulder roast, use pork sirloin roast for your pulled pork. Trim under the false cap to remove both the fat and false cap layers. It is not part of the pork shoulder you want to eat and should be removed either way; however, it is much easier to remove it before smoking when the fat is solid versus after when the fat is jelly like. Learn how you can become a writer for us. (But since you will most likely face a stall, time can vary by hours.). When it comes to pork shoulder, there is no one-size-fits-all answer to the question of how much fat to cut off. Ive done both many times and find bone-in and boneless fairly interchangeable. Themeatsmokingguy.com is actively looking for passionate meat smoking enthusiasts to write for us! Dont forget about making tacos or enchiladas, steamed pork buns, or stir-fried rice almost every cuisine has its own uses for shredded pork! Hands down, slow cooked BBQ. One of the great things about carnitas is that they can be made from a variety of cuts of pork. The name pork butt is a little confusing since it does not actually come from the rear of the animal. Season the pork shoulder with your favorite spices or rubs. Select the 'Manual' setting, and press adjust to select a cooking time of 60 minutes. Those who leave the fat cap on for smoking, usually remove it after it is cooked. 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! Pulled pork can be frozen. I also freeze the pork in one-cup batches so I can easily thaw it for easy dinners down the road. The pork is done when its so tender that it literally flakes apart when you poke it with a fork and falls off the bone. Its so tender and packed with flavor, you dont even need to add sauce. It will take about 24 hours for 5 pounds of meat to thaw. The key to pulling pork is to cook it at a low temperature for hours. 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. Directions. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. This can be a bit tricky, as there is a lot of connective tissue and fat that you will need to remove. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). It is also important to remove the skin, as this will become tough when cooked. First, youll want to make sure you have a sharp knife. So I picked up a Weber Smokey Mountain and started learning how to smoke meat. There are two main reasons you should trim the fat cap off pork shoulder before smoking. This is entirely hands-off time. It's incredibly easy and almost entirely hands-off, making it perfect for family dinners, game-day gatherings, and potlucks. Remove roast and discard the fat and juices. If desired, add chopped onions. After enough years, I finally decided to get a smoker so I didn't have to wait for good BBQ until I went to Texas. Start by oiling your crock pot to prevent the pork chops from sticking. Pork butt is best for: pulled pork. Yield: 4 1/2 cups of Shredded Pork (approx.) Using a sharp butcher knife or carving knife, make an incision between the skin and the meat. Ultimately, its up to you to decide how much fat to trim off pork shoulder. Pour the liquid and liquid smoke (if using) over the pork. Besides making straight-up pulled pork sandwiches, I add it to pasta sauces, frittatas, casseroles, and pizzas. Save the meat juices left inside the foil and pour it back into the pulled pork. Or get creative with your leftover pulled pork and use it to make tamales, egg rolls, and more. 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. I have always been a major foodie and absolutely love to eat and cook great food. There are a couple reasons why. Cook for 2 to 4 hours, until fork tender. If not searing, just place the pork in the Dutch oven. The fat will also render out during the cooking process, so there is no need to worry about it being too greasy. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking. Add to the slow cooker with 1 cup water or chicken stock. You might also enjoy: Barbecue Boston Butt Pulled Pork. Place the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Take it off the smoker and let it rest for about an hour. Place the pork shoulder in the slow cooker. For this recipe, you won't even need to brown the pork beforehand. 1. We also participate in other affiliate programs which compensate us for referring traffic. When youre ready to get started, youll need to trim the pork shoulder. In his professional life, hes a real-estate businessman. Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Wrap pork tightly in foil (with the thermometer probe intact) and place it back on the smoker. The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Trim away any unwanted access fat. Add the water and sprinkle with salt and pepper. Its a two-step seasoning process and it works wonders every time. Next, trim away as much of the skin as you'd like. We independently select these productsif you buy from one of our links, we may earn a commission. Preheat the oven to 220C. Removing the fat cap will allow the smoke and rub to penetrate the meat and create more surface area for the bark to form. Strain the cooking liquid. A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. Place vinegar and water in bottom of slow cooker. I started this website to help people BBQ better and learn the ropes by sharing my knowledge and experiences. Place the pork roast back into the pot, setting it right in the broth. 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. Take the foil off and use two forks to pull the meat apart. Save the meat juices left inside the foil and pour it back into the pulled pork. Ive listed a few other ideas below and some different spice blends at the end of the recipe. We aim for an internal temperature between 195F (90.5C) and 205F (96C), though, if the grill temp is held constant, it's just about impossible to overcook a pork shoulder. If using bone-in, leave the pork as is, on the bone. Insert a digital thermometer probe towards the middle of the thickest part of meat. Even though its called a butt, its actually part of the shoulder meat. Next, melt your butter and fry the onions and garlic. If you stop the cooking process too soon, the meat will not shred and will be tough and lack . Monitor the temperature of the pork through the thermometer probe. If the grill is equipped with an internal meat temperature probe, now is the time to insert it into the thickest segment of the pork. Its easy, makes a lot of food, and tastes great; however, the problem I have found with pork butt, as many others have described as well, is that Meat smokers like the Weber Smokey Mountain are great when it comes to cooking large cuts of meat like brisket and pork butt. If there is a fat cap (thick white piece of fat covering one side) carefully trim it off by using a serrated knife to cut between the fat and the meat. If you don't have much experience keeping your grill at a stable temperature, we recommend keeping the temperature lower. Remove roast and discard the fat and juices. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. One of the benefits of cooking smoked pork butt in the oven is that it allows you to control the temperature a bit better. Strain the cooking liquid into a measuring cup. Transfer the pork to a large cutting board. Set for 225F and close the lid until your cooker comes up to temperature. 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. This gives the fat time to render out, making the meat more tender. When it reaches 203 internal temperature. A good rule is to cook pork shoulder at 225 degrees Fahrenheit for 8 to 9 hours. Sear the pork (optional). How To Make Rotisserie Smoked Pork Butt. Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. The skin wont render during the smoking process, so its best to remove it before you get started. From a South Carolina. How to trim a pork shoulder for bbq cooking contests http://www.howtobbqright.com/ Put the meat in a Dutch oven or other heavy pot, pour in just enough liquid (broth, beer, or anything else) so the meat is partially submerged, then cover it and let the pork cook slowly in a low oven for a few hours. The bark is what provides that smoky flavor and is one of the main reasons you choose to smoke pork shoulder. How To Properly Trim Pork Shoulder For Smoking, Juiciness and flavor come from intramuscular fat, not the fat cap, Removing the fat cap allows for more bark, What does render from the fat cap simply drips off the meat. Add the vegetables (if using). Trim any thick fat off the top of the shoulder because it won't render. And while we didn't have good BBQ growing up in my hometown of Las Vegas, I was exposed to the greatness of slow cooked BBQ every time we visited family in Texas. Now you have what resembles pork belly. Cover the pot. More important to the flavor of your pork shoulder than fat, is the bark. Close and lock the lid of the Instant Pot. Make the BBQ rub for the pork shoulder and set it aside. Add coffee and water to your Cardboard is made from paper products and is a recyclable material. Before putting it in the oven, she pours water in the bottom of the tin, then wraps the whole thing tightly in foil to allow a steamy micro-atmosphere to form, safeguarding against dreaded dry meat syndrome. Additionally, you will have to remove the skin before cooking it. Place roast on the grill rack over water pan. You can change up the flavors of this pulled pork recipe greatly depending on what kind of barbecue sauce you select. Finally, cut the meat into even pieces, ensuring that all of the pieces are of similar size so that they will cook evenly. (I often do this right before I go to sleep at night, if I plan to smoke the pork first thing in the morning.). Second, youll need to find the seam that runs down the center of the shoulder. On the other hand, if youre working with a leaner cut of pork, you may only need to trim off a small amount of fat. Get cooking When the smoker is ready, set the prepared pork butt on the cooking grate. If youre looking to add some delicious smoked pork to your menu, youll need to start with a pork shoulder. 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. This cut is perfect for smoking, as the low and slow cook time will break down the tough connective tissue and render the pork incredibly tender and flavorful. 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 all adds up to a hardy, creamy. 3 tablespoons packed light-brown sugar. How to Make Instant Pot Pork Shoulder Find the full printable recipe below. When you notice a stall, which is when the temperature of meat stops increasing, you will need to take the pork off and wrap it. At a low, steady temperature, however, the gelatin in that tough shoulder melts and bastes the meat as it cooks. (I often do this right before I go to sleep at night, if I plan to smoke the pork first thing in the morning.) If youre using shoulder, the first step is to trim it. Trimming Pork Shoulder First, remove the meat from the packaging. Only the fat inside the meat gives the meat its juiciness and flavor. Place the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. I love using apple, cherry, or pecan for smoking and grilling pork. When pork reaches the desired temperature, take it off the smoker and let it rest for about an hour. After 3-4 hours, turn the temp up to 275 degrees and keep cooking until the internal temp of the pork should reads around 210-215 degrees F. Rest the meat. 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. Your email address will not be published. First, I season it with a good amount of coarse salt and let it sit for a few hours. Flipping the Pork Shoulder A less common way to cook a pork shoulder, or any other large hunk of meat, is to flip the meat as it cooks periodically. If youre using gas or electric smoker, set it to 225. Cover; smoke 4 to 6 hours or until roast is very tender. This smoked pork shoulder is so tender, so flavorful, and easy. The bark is the crust on the surface of the meat that forms when the rub and smoke harden. Removing the fat cap will allow the smoke and rub to penetrate the meat and create more surface area for the bark to form. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid. Both cuts are shoulder but one is the top part and the other is the bottom part. For me, stall usually happens around 150-165. What wood to use for smoking pork? Remove the pork belly piece, and continue cutting along the seams to separate the remaining pork chunks. Turn to low and cook 7 to 9 hours longer, until very tender. Next, trim away any visible fat from the meat. (Thats not so hard either.). 2. Everyone will be pleased with this delicious pork and you can serve it with a side, on sandwiches, in tacos, and so many other ways. Hold between 225F (107C) and 250F (121C) until shoulder reaches an internal temp of 195F (90.5C)-205F (96C)). For more detailed step-by-step instructions, see How To Sear Meat. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. The Fat Cap Doesnt Completely Render Away. First, let me begin by saying that pork shoulder and pork butt actually both come from the shoulder part of the pig. So, what exactly is this fat cap that everyone is talking about? Heat the oven to 325F. Not only are the molecules to large to penetrate the meat, but water and oil dont mix. Get it free when you sign up for our newsletter. jak757 Smoking Fanatic Group Lead Dec 4, 2009 796 21 Akron, Ohio Jun 9, 2010 #3 To make this, you'll want to mix cabbage, mayonnaise, and other ingredients. You will know the meat stalled when the internal temperature stops increasing and just stays the same. Step 3 Slice until all the way to the end of the bone until you can slice no further. Add additional coals and water as needed to maintain temperature and moisture. It takes about 90 minutes per pound for pulled pork. I wanted to learn to create that great BBQ I loved so much in Texas. Give it a good spritz with a 50:50 mix of water and apple juice, and smoke for a further hour. The meat should naturally separate along the grain of the meat fibers. Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. Cover and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. The shoulder is a hard-working muscle and the meat is pretty darn tough. You can use this method to cook any size cut you want, but I usually go for four to six pounds boneless or four to seven pounds bone-in. If you prefer crunchy skin, you will love pork shoulder. Just be sure to leave enough fat on the meat to keep it moist and flavorful during cooking. Secondly, fat is comprised of mostly oil. Cut into four pieces. Start by cutting away any large chunks of fat. During the last 30 minutes of cooking, brush the pork with the barbecue sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Next, we want to apply our rub. 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. Place the pork on the Traeger once "Smoke" temp is achieved and close the lid. Add the liquid (the blades should be fully immersive in the liquid part) Add half of you oil, the layer of oil will settle above the liquid. Wrap pork tightly in foil (with the thermometer probe intact) and place it back on the smoker. Just sweat down the ingredients enough to release the flavor and scent - only around 2-3 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Trimming the pork shoulder is a simple process, but there are a few things youll want to keep in mind. 2 teaspoons paprika. You are going to get rid of it anyways and seeing it doesnt benefit you to leave it on while smoking, it only makes sense to remove it before smoking to give yourself more of that yummy bark. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork. Should You Inject Pork Butt Before Smoking? Begin to pull the crevice open and carefully cut in-between the two muscles. Preheat your smoker to 225 degrees. Next, you'll need to dry the meat. The hardest part will be the smoking. Looking at your pork shoulder, one side will have a thick layer of white fat covering most, if not all of the surface. When youre ready to cook pork, take it out of the fridge and rub it with pork seasoning. First, youll want to remove any large pieces of fat. that is still left when it gets done cooking does get separated and discarded. link to Grilling On The Weber Smokey Mountain. Utilize the delightful destroyed meat for pulled pork and carnitas . Now when I smoke pork shoulders or butts, I always trim the fat cap off. Pulled pork is traditionally served with a slaw, or what many people call a coleslaw. When smoking pork shoulder, the fat cap will not completely render away. Closer the lid and do not open the it. Remove any large pieces of fat or bones. Total time: 8 H & 10 M. Fall-apart-tender pork shoulder cooked in the crock-pot. Cover and transfer to the oven. For best results, cook it in a small amount of liquid and don't cook it for more than 10 or 11 hours for best results. Great for a freezer meal. Next, remove any excess fat. The Spruce Eats / Diana Chistruga. Mix it all together and the juices will add flavor and moisture to the pork. Flip the shoulder over, and trim off any large pieces of fat or sinew. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. Pork fat can be trimmed in a number of ways, but the most common is to use a sharp knife to remove any excess fat from the surface of the meat. Combine all the ingredients for pork rub in a bowl and mix well. Coat the pork chunks in the dry rub - make sure all sides are well coated. John loves to research the things he deals with in his everyday life and share his findings with people. Start with a pork shoulder in the seven-to-eight-pound range. Spice combinations: Plain pork (most versatile, season after cooking for use in any dish): bay leaf (used whole) with no other spices Barbecue-spiced pork (good for pulled pork sandwiches, tacos, and pizza): cumin, paprika, brown sugar, dry mustard Herbed pork (good for pasta sauces, ravioli, and casseroles): fresh or dried oregano, thyme, rosemary, tarragon, bay leaf (used whole) Mexican-spiced pork (good for enchiladas, burritos, tacos and tamales): cumin, chile powder, dried oregano, dried chipotle or ancho chiles (used whole), garlic powder Asian-spiced pork (good for tacos, steamed dumplings, and stir-fried rice): star anise, cloves, fennel, coriander, cinnamon (or Chinese 5-spice blend). Cover with the lid and cook on LOW for 8 hours or until fork tender. Go for bone-in or boneless, whichever you prefer. Jennifer Joyce positions her prepared pork shoulder onto a wire rack, which is then placed in the baking tin. When youre ready to cook pork, take the pork out of the fridge and rub it with pork seasoning. Remove the pork shoulder from the bag and pat dry with paper towels. Pick up your shredding implements (or use your hands) and break the chunk of meat apart into workable segments. Comment * document.getElementById("comment").setAttribute( "id", "a9c903db6a3d970c1201ec19dc23f028" );document.getElementById("a34728bea9").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Step 2 Push your fork deep into the roast to hold it steady, and continue making downward cuts on the same angle as your second cut. Your email address will not be published. I said this was my secret weapon and I meant it. Add seasoned pork shoulder roast on top. Before I rub the pork in dry rub, I rub it with just salt for a few hours. Smoking: YieldServes 10 to 12, Makes approximately 10 cups shredded pork, boneless pork shoulder or butt (or 5 to 7 pounds bone-in), mixed spices or dry herbs (see Recipe Notes), liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids. Lift the pieces of pork out of the liquid and transfer to a large bowl. We believe that leaving the fat cap on your pork shoulder before smoking only takes away from the potential flavor. After the pork has cooked, remove it to a cutting board or plate and let it rest for 15 minutes. That is something you are guaranteed to run into, so be prepared. You can do this by cutting it into 1-2 inch thick slices. Add the sliced onion to the bottom of the crockpot. Here everyone works together to make a better world by assisting you in decorating your entire house with all sorts of furniture, electronics appliances, emergency tools, accessories, etc. Boneless cuts can be sliced into smaller chunks for easier handling and quicker cooking. This way it spends time with the fat cap both facing up, and down. If using boneless. Use barbecue sauce to baste the pork shoulder for the entire cooking time. Cover and cook on lowfor about 30 minutes to 1 hour longer, until hot. Preheat the smoker to 225 and place the meat on the smoker. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method. Leaving the fat cap on your pork shoulder protects the surface of the meat and prevents the meat from absorbing the rub and smoke flavor.