Pork Shoulder

[nofishfisherman]

Picked up a couple pork shoulders yesterday so I'm thinking of smoking one this weekend.

I'm debating whether I want to do a bbq pulled pork or more of a mexican/carnitas flavored pulled pork.

Anyone have any goods rub suggestions for either? Or does anyone have a rub that could work either way? Then I might freeze half as bbq pork and the other half as carnitas.

[delcecchi]

Carnitas is braised then fried. Not sure what the seasoning is.

[nofishfisherman]

Yeah I realize that smoking the pork isn't exactly the normal way of doing carnitas but if I did it the normal way then I wouldn't get to play with my smoker.

[DrJuice1980]

I like an applewood rub (many makers, some better than others, grillmate can be found anywhere), adds to that smokey flavor quite well. That with a spray bottle of apple/orange juice hitting that pig every 30 mins or so and you're good to go. However the carnitas wont taste like carnitas but the bbq will be delicious.

yum

[picksbigwagon]

Nofish, smoke it with carnitas spices, then pull it and fry it before serving, I bet it would be AWESOME......

Hopefully picking up my Green Mountain tomorrow after school, will take pictures and give a report throughout the spring....

[SkunkedAgain]

When I smoke shoulders, I use a rub but save the juice for during pulling. This way the meat has flavor but it's not distinctly bbq or mexican, and can be use for either. While it's not authentic carnitas pulled pork does just fine on its own in a corn or flour tortilla. You can mix in carnita flavors post-pull.

[nofishfisherman]

When I smoke shoulders, I use a rub but save the juice for during pulling. This way the meat has flavor but it's not distinctly bbq or mexican, and can be use for either. While it's not authentic carnitas pulled pork does just fine on its own in a corn or flour tortilla. You can mix in carnita flavors post-pull.

That's what I'm thinking. I figured a lot of rubs could work either way and then add additional seasons post-pull if desired. I'm not real concerned with producing an authentic carnitas, I'm only concerned with the level of deliciousness.

[Leaky]

Did a pulled pork pizza last night. Homemade dough, smoked pig, carmelized onion (slow cooked the onion for about 40 minutes ahead of time), sweet baby rays sauce all topped with Montery Jack. Was going to do it on the grill with some wood chips but the snow put a halt to that. 12 minutes on a preheated baking stone, bottom shelf in oven at 450. It was awesome.

[alleyes]

Did a pulled pork pizza last night. Homemade dough, smoked pig, carmelized onion (slow cooked the onion for about 40 minutes ahead of time), sweet baby rays sauce all topped with Montery Jack. Was going to do it on the grill with some wood chips but the snow put a halt to that. 12 minutes on a preheated baking stone, bottom shelf in oven at 450. It was awesome.

Wow! That sounds great, how could it not be? This is going on the menue, thanks!

[nofishfisherman]

I've done the pulled pork pizza as well and it sure is good. Whenever we do pulled pork a portion of the leftovers always go on a pizza.

[delcecchi]

Nofish, smoke it with carnitas spices, then pull it and fry it before serving, I bet it would be AWESOME......

Hopefully picking up my Green Mountain tomorrow after school, will take pictures and give a report throughout the spring....

[Kidd]

Anyone have any goods rub suggestions for either? Or does anyone have a rub that could work either way?

I've done quite a few Shoulders for pulling and I have settled on the rub below. One thing I would mention, this rub has sugar so it's important not to get the smoker up over 250 - 275. I keep mine at 220 - 230 and smoke it until I get an internal temp of 200.

Ingredients:

· 1/2 cup brown sugar

· 1/4 cup paprika

· 1 tablespoon black pepper (Crushed)

· 1 tablespoon salt

· 1 tablespoon chili powder

· 1 tablespoon garlic powder

· 1 tablespoon onion powder

· 1 teaspoon cayenne

[Midwestmagic]

I'd marinate it in Dr Pepper, chipotle peppers, lemon zest, crushed garlic clove,salt,pepper,brown sugar... Let it marinate over night put on grill and keep basting it with the liquid it marinadeed in.... Cheers

[Leaky]

Bought a ceramic baking stone that can be used in the oven or out on the grill. It's awesome and can be washed. Here is a pie we did last night with the ingredients I described a couple of posts ago. This time added some pineapple bits. It was a big hit.

[otterman91105]

Has anyone found a difference between smokeing a pork butt with a bone vs without a bone. Just wondering i did my first one without a bone tonight and i think it stayed more moist.

[10,000 Casts]

I've done both with similar results. I like the no bone for the smaller butts when its just me and the wife. my meat shop only has bone in and the butts seem to start at 8lbs which is a lot. My supermarket has smaller frozen butts.

For my rub, I've tried a number of things but settled with the famous Dave's rib rub, its cheap and easy And good. I slather the butt with mustard then put the rub on and put it in the smoker and don't touch for over an hour, maybe 2. Then I spray it with an apple juice/cider vinager every 1/2 hr or so. I also throw some honey on it every once in a while. Then when it hits 190, I take it out and let it rest for about 30-45 mins and it is ready to pull. My favorite wood for pork is mesquite and I save my juices from my drip pan for when I reheat the pork in the oven.

Like I'm sure a lot of the smoker guys get, I'm usually told this is the best pulled pork people have ever eaten. IMO the secret is getting that nice black bark and then pulling it evenly so every sandwich gets some.

[otterman91105]

I found them to be pretty similar bone or no bone. They both still turn out really good. I make my own rub just because i found a good one.

[SkunkedAgain]

I haven't found much difference either. The biggest difference I've noticed is whether I have to use a fork to determine doneness or can just twist out the blade - so not a significant difference in taste or tenderness. There are many more important factors that will impact taste and tenderness before whether or not there is a shoulder blade