Boneless Pork Shoulder

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Shem
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Location: Cairns

Boneless Pork Shoulder

Post by Shem » Fri May 30, 2014 7:54 am

Gday Guys
I am doing a 3.4kg pork shoulder in the Weber kettle this Sunday using the snake method . My questions are , Is it true that it will take 14 - 16 hrs and do I remove the skin before cooking. Any other advice would be greatly appreciated .
Cheers Shem


urbangriller
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Location: Perth WA

Re: Boneless Pork Shoulder

Post by urbangriller » Fri May 30, 2014 8:57 am

I leave the skin on so the fat renders through the meat.

And Yep, it'll take a good while....! :D

It takes time for the Collagen to break down, you can speed it up by foiling it halfway through.

You'll know when it's done, it'll soften to the touch, if it had the bone it would be loose when you twist it.


Chris
Last edited by urbangriller on Fri May 30, 2014 5:18 pm, edited 1 time in total.
Common Sense is so rare these days it should be a Super Power!

StoneX
Posts: 240
Joined: Thu Nov 07, 2013 11:33 am
Location: Mornington Peninsula

Re: Boneless Pork Shoulder

Post by StoneX » Fri May 30, 2014 9:21 am

I remove the skin so my rub creates a good bark on the outside of the meat, then cook the skin in the oven by itself.

beaver
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Joined: Tue Mar 25, 2014 10:59 pm

Post by beaver » Fri May 30, 2014 9:30 am

Remove skin. The skin is unattractive and prevents smoke and rub penitration.
On a good shoulder there is too much fat to render as well.

Shem
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Joined: Sat Apr 12, 2014 9:32 am
Location: Cairns

Re: Boneless Pork Shoulder

Post by Shem » Fri May 30, 2014 3:07 pm

Thanks for the replies , what IT should I be looking for ?

Nath
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Location: Perth WA

Boneless Pork Shoulder

Post by Nath » Fri May 30, 2014 3:24 pm

Shem wrote:Thanks for the replies , what IT should I be looking for ?
Finished 195-203F as a guide.
You know when it's ready by the feel though.


Nath
Nath

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Boneless Pork Shoulder

Post by Ciapek » Fri May 30, 2014 9:55 pm

If you like your meat sweet, covered with American style sweet rubs, take the skin off and dry rub with your choice of rub for a minimum 24 hrs in the fridge. This will give you a sweet, slightly burnt bark everyone is raving about.......you get over it eventually.....

If savoury is your choice of flavour, leave the skin on, salt the skin, season you meat accordingly, make a few knife cuts under the skin, push in a few split cloves of garlic and thyme under the skin cap, refrigerate overnight.

Slow cook as prescribed here via the various methods....mid 90deg C internal is your aim.......and all will be bliss...




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StoneX
Posts: 240
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Location: Mornington Peninsula

Re: Boneless Pork Shoulder

Post by StoneX » Mon Jun 02, 2014 9:19 am

Ciapek wrote:If you like your meat sweet, covered with American style sweet rubs, take the skin off and dry rub with your choice of rub for a minimum 24 hrs in the fridge. This will give you a sweet, slightly burnt bark everyone is raving about.......you get over it eventually.....

If savoury is your choice of flavour, leave the skin on, salt the skin, season you meat accordingly, make a few knife cuts under the skin, push in a few split cloves of garlic and thyme under the skin cap, refrigerate overnight.

Slow cook as prescribed here via the various methods....mid 90deg C internal is your aim.......and all will be bliss...




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I use a dry rub that has heaps of sugar yet my final pork is completely savoury... I think your generalisation is incorrect.

Slow cooked skin turns to inedible rubbery skin, doesn't it? :?

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Boneless Pork Shoulder

Post by Ciapek » Mon Jun 02, 2014 6:19 pm

StoneX, it's just an opinion, I prefer not to use sugar with my meats.
I like the taste of good clean savoury pork, and sugar in my opinion is a distraction. It's just that, an opinion, not a state of being correct or incorrect.
Slow cooked skin is rubbish, but hey the dogs like it, can't deny them simple pleasures.
It also acts as a moisture stop on long slow cooks, to prevent some of the moisture being lost through evaporation.

Many ways of skinning this Slow Cooked Cat, the American way is not the only way my friend.
Shem asked for advice, advice was given.
Cheers.




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urbangriller
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Location: Perth WA

Re: Boneless Pork Shoulder

Post by urbangriller » Mon Jun 02, 2014 8:01 pm

You can always hit the rubbery skin with a Looft Lighter or paint stripper gun.........two minutes work gives you big puffy crackle!

Chris
Common Sense is so rare these days it should be a Super Power!

Shem
Posts: 10
Joined: Sat Apr 12, 2014 9:32 am
Location: Cairns

Re: Boneless Pork Shoulder

Post by Shem » Tue Jun 03, 2014 8:10 am

Well I took everyone's advice on board and decided to take the skin off and do a dry rub with the skin being done in the oven later. And after 13 hrs then rested for 3.5 hrs ( waiting for the kids & grandkids to arrive ) everyone thought it was fantastic .
Thanks again for all your input
Sorry no photo's will have to work on that
Cheers Shem

StoneX
Posts: 240
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Location: Mornington Peninsula

Re: Boneless Pork Shoulder

Post by StoneX » Tue Jun 03, 2014 9:14 am

Shem wrote:Well I took everyone's advice on board and decided to take the skin off and do a dry rub with the skin being done in the oven later. And after 13 hrs then rested for 3.5 hrs ( waiting for the kids & grandkids to arrive ) everyone thought it was fantastic .
Thanks again for all your input
Sorry no photo's will have to work on that
Cheers Shem
Good work :)

What rub did you use?

Shem
Posts: 10
Joined: Sat Apr 12, 2014 9:32 am
Location: Cairns

Re: Boneless Pork Shoulder

Post by Shem » Tue Jun 03, 2014 6:22 pm

The rub consisted of
2Tbsp of each of the following
salt
white sugar
brown sugar
ground cumin
chilli powder
ground black pepper
1 tbsp. cayenne pepper
1/4 cup paprika
first rubbed with mustard
It came of this forum but I cant remember who's it was as i've read so much lately.
And I have plenty left for the next one

StoneX
Posts: 240
Joined: Thu Nov 07, 2013 11:33 am
Location: Mornington Peninsula

Re: Boneless Pork Shoulder

Post by StoneX » Wed Jun 04, 2014 8:52 am

Sounds good, did the end result taste sweet?

Shem
Posts: 10
Joined: Sat Apr 12, 2014 9:32 am
Location: Cairns

Re: Boneless Pork Shoulder

Post by Shem » Wed Jun 04, 2014 9:03 pm

StoneX wrote:Sounds good, did the end result taste sweet?
Not so much sweet but it had a nice little tang to it .


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