Pork Shoulder treatment

All Meats Including BEEF, PORK, LAMB & GAME
ShireSteve
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Pork Shoulder treatment

Post by ShireSteve » Sat Aug 22, 2015 11:27 am

I have a pork shoulder, skin on and bone in. Plan is to L&S it for some succulent pulled pork tomorrow on the DB.
I plan on removing skin & leaving bone in. Question is how much fat is best to trim off?


Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Sat Aug 22, 2015 11:41 am

I like to leave a lot on, to me, it is flavor as it cooks, granted it is not going to penetrate the inner meat a great deal, but the stuff that does not render is like Jell-O and slides off with a knife so easy, I figure why cut all that good flavor off early! Just make sure it is entirely over the grease tray, none in the gaps and make sure your grease bucket is empty!

What wood ya gonna use?
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ShireSteve
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Re: Pork Shoulder treatment

Post by ShireSteve » Sat Aug 22, 2015 6:26 pm

I will be using the GMG DB, I have the fruitwood pellets. Grease bucket is empty and lined.
Will have a big foil tray under the meat. Will leave the fat on, I was thinking along those lines of fat = flavour.

Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Sun Aug 23, 2015 10:08 am

And you can use the dripping to make biscuits, not even lard beats pig fat for true Southern Flakey Biscuits!
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urbangriller
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Re: Pork Shoulder treatment

Post by urbangriller » Sun Aug 23, 2015 12:13 pm

Bentley wrote:And you can use the dripping to make biscuits, not even lard beats pig fat for true Southern Flakey Biscuits!
Dat Tru!

And for the uninitiated the Biscuits Bentley refers to are Scones

I know it's off topic but: Here is the best recipe I've come across for Southern Buttermilk Biscuits, the technique described here is spot on:

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http://www.cookingforengineers.com/reci ... k-Biscuits

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Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Mon Aug 24, 2015 2:36 am

Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
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urbangriller
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Re: Pork Shoulder treatment

Post by urbangriller » Mon Aug 24, 2015 1:53 pm

Bentley wrote:Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
Bentley wrote:Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
OK, that pic is American "Southern" Biscuits.

These are what we call Scones (fruit ones, but you get the idea) not as flakey as the "Southern Biscuit"

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The English Lardy Cake would be closer, but it is usually baked larger as a "cake" or "loaf".

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What you have in the US as a cookie or cracker, we call Sweet Biscuit (cookie) or Dry biscuit (cracker).

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Sjcampbell
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Re: Pork Shoulder treatment

Post by Sjcampbell » Mon Aug 24, 2015 2:30 pm

.....and let's not go near conserve, jam, jelly, and jello! :D
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DingoWA
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Re: Pork Shoulder treatment

Post by DingoWA » Mon Aug 24, 2015 10:50 pm

..and definitely not a fanny or thong.
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burb
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Re: Pork Shoulder treatment

Post by burb » Tue Aug 25, 2015 12:04 pm

Or brisket and spare ribs!

skuzy
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Re: Pork Shoulder treatment

Post by skuzy » Tue Aug 25, 2015 2:02 pm

tried biscuits and gravy whilst in USA a month ago.. honestly i could not get into this flavour...
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burb
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Re: Pork Shoulder treatment

Post by burb » Tue Aug 25, 2015 8:26 pm

Had biscuits a few times in the US at fried chicken joints and such. I dig a good buttery biscuit but can't get into that white gravy they usually come with.

Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Wed Aug 26, 2015 4:17 am

Biscuits with Sausage Sawmill gravy with lots of pepper, cant be beat!

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Buccaneer
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Re: Pork Shoulder treatment

Post by Buccaneer » Wed Aug 26, 2015 8:07 am

skuzy wrote:tried biscuits and gravy whilst in USA a month ago.. honestly i could not get into this flavour...
Bentley wrote:Biscuits with Sausage Sawmill gravy with lots of pepper, cant be beat!

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Happy to hear skuzy and burb's opinion, sorry Bentley, but I have tried to like sawmill gravy but I think it is something you have to grow up with.
It's just never going to happen, no idea how you guys can stand it.
It must be the American Vegemite for us!
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Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Wed Aug 26, 2015 10:49 am

Could be, I dispise Lamb, so I understand completely! You may not like the gravy, but I think you would like my biscuits with a bunch of butter & marmalade...or maybe clover honey!
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