Cooking Crew

[Davemcc]

I'm thawing a 3.5lb smoked pork picnic shoulder. What do I do with it? I'm open to suggestions.

It says "cook and serve". I assume that means it's already been cooked and it only needs to be heated to temperature and served?

Throw some interesting recipes at me and I'll see what I can cook up for the old lady.

 

[Adam]

You mentioned that you love pulled pork. I don't know if you can get that from what you have, but that's my suggestion if you can.

 

[Davemcc]

I do, I do love pulled pork. I don't know either if this giant hunk of pork can be used to make a good pulled pork. For all the times I've ordered it in a restaurant, I've never tried to make it at home. I don't know what cut I should buy to start with. Maybe somebody has some detailed pulled pork recipe they can share. Please.

 

[adwilk]

Either low and slow in a smoker, or you can roast it in the oven...

I wouldnt over season it to be honest. If in the oven, I'd go with salt, pepper and veggie oil rubbed on that thing and let er go about 1-1.5 hours at about 350. I think pork needs to be at about 170 degrees. The meat will continue to cook up to over 180 after its pulled out.

In a smoker, cook it as long as you want as low as you want until it reaches 170 internally. Again, I wouldnt season it that much.

The oven approach is much easier and will give great results. Can be served with roasted potatoes, and a veggie, whatever whatever or with bbq like pulled pork...

 

[adwilk]

By the way, thats a great cut for pulled pork. Almost any part of the animal will work just fine for that... I think the shoulder is best...

Maybe go with some kind of rub for pulled pork.. brown sugar, paprika, cayenne, or a pre-bought work just fine... for a roast, dont over season

 

[Davemcc]

By the way, thats a great cut for pulled pork. Almost any part of the animal will work just fine for that... I think the shoulder is best...

Maybe go with some kind of rub for pulled pork.. brown sugar, paprika, cayenne, or a pre-bought work just fine... for a roast, dont over season

Right on. I think I'll try to go for the pulled pork. I don't have a smoker so it'll have to go in the oven. It says it's already smoked, so that's good. It looks like it's got a layer of fat across the top. If I go for a rub, should I pull that fat layer off to get the rub on the meat itself? It seems like kind of a waste to cook the rub into the fat just to discard the fat anyway.

 

[adwilk]

Right on. I think I'll try to go for the pulled pork. I don't have a smoker so it'll have to go in the oven. It says it's already smoked, so that's good. It looks like it's got a layer of fat across the top. If I go for a rub, should I pull that fat layer off to get the rub on the meat itself? It seems like kind of a waste to cook the rub into the fat just to discard the fat anyway.

The oven will be fine... I would probably back off the temp a bit, maybe 300 and cook til 170. I hope you have a thermometer..? yeah, trim the fat.. there is plenty of internal fat to keep the meat tender. Once it reaches 170-175 pull it out, and leave it alone for at least 30 minutes...

 

[Davemcc]

I have an probe type thermometer. So once it's up to temperature and left to sit afterwards, then I just literally shred it? Once it's shredded, do you add BBQ sauce, spice, anything, or is it done at that point just as it is?

 

[jamie2112]

I would try to cook it in a crock pot for 12 to 14 hours. Add your favorite seasoning and it will be falling off the bone Dave. There are many many different marinades but I am kind of partial to mexican spices for pork myself...crock pots freakin rule....

 

[markw]

"Smoked" generally means ready to heat and eat.

Check the package, but if it's red, most likely it's pre-cooked and just needs to be heated. Since it's already smoke cured and salted, it really won't lend itself well to pulled pork.

This is a great cut for pulled pork but it needs to be "fresh", or uncooked (white meat) to start with. Then, like they said, it's low and slow.

 

[Davemcc]

It "might" fit in my slow cooker. It's still pretty frozen. I just pulled it from the freezer around midnight. If I go that route, I'll need to get it in the slow cooker now. I don't have any potatos or vegies in the house. I'd also have to go to the 24hr grocery store right now, too.

The meat does look more red than white. I think I'll just slow cook it if it will fit in the cooker and see if I can pull it apart when it's done.

 

[jamie2112]

Sounds like a good plan Dave.

 

[Davemcc]

It fit in the slow cooker just barely. Important question. The thing has a sort of net holding it all together. Do I remove the net now or after it's cooked?

Also, should I put water in the crock or leave it to make it's own juice to cook in?

 

[sparky77]

Slow cooker at about 225 if it's still partially frozen, add a splash of cooking wine, color doesn't really matter that much, or a splash of bourban even. It's precooked/smoked so you don't want to get too carried away with seasonings. Just a little hint, if it's on the bone, cook it till it pulls away from the ends of the bone, if it falls off the bone, its overcooked, and you lost all of the natural flavoring to the drippings.

 

[Davemcc]

Bourbon, like Southern Comfort? Mmmm. I've got that. I'm going to try that.

But what about that mesh that's wrapped around it. On or off?

 

[jamie2112]

off and add a can of coke to the southern comfort and cook it in that...with a little bbq sauce..Do you guys get sweet baby rays bbq sauce up there?

 

[Davemcc]

off

Damn...now it's getting hot and I'm going to have to pull it out of the crock to pull the mesh off. Live and learn.

and add a can of coke to the southern comfort and cook it in that...with a little bbq sauce..Do you guys get sweet baby rays bbq sauce up there?

Another good idea. I already put the SC on. Time for the Coke. Isn't it funny that I have SC and Coke in the house but no veggies or BBQ sauce.

 

[sparky77]

I'd say leave the netting on, helps it cook more evenly like a nice solid chunk of meat, especially if slow cooking at a low temp. And the general suggestion is not to add anything too sugary like a bbq sauce till the last 30 minutes or so of cooking, otherwise the sugars carmelize and taste burnt.

As for bbq sauce, my current is "Space Aliens," way better than my own recipe........

Sorry can't find the specific link to they're sauces and seasonings..

 

[adwilk]

off and add a can of coke to the southern comfort and cook it in that...with a little bbq sauce..Do you guys get sweet baby rays bbq sauce up there?

mmmmmmmmm... sweet baby rays..... a league of its own... I'm off to catch a ride to Atlanta.

 

[CraigV]

Not trying to be a smart *** here but, are you sure of the source? Have their been any warnings about eating pork products?