I have searched all of my previous pork posts, and can’t find the best one, but will link them if the editing window allows.
I am smoking a small “batch” of pork butt I bought for New Years with mojo criolla marinade, wanting to link it to all things pork, using this recipe.
Smoked Mojo Pork Shoulder Recipe- Fall off the bone tender, this Cuban mojo smoked pork shoulder recipe is a crowd favorite.
Est. reading time: 5 minutes
ETA
Maybe my journey started here.
Subject Line pretty much says it all.
I can add: I’d kind of like something that could portion into more than one kind of meal with leftovers–say, chili, tacos, enchiladas or any of the Asian prospects.
…on an electric smoker today. I do it a few times a year, but still have to look it up. I’m finding the 3-2-1 variation, but they speak of braising! Surely there must be alternatives! I last tried this during a power outage several weeks ago, on a stovetop smoker, and was appalled by the steamed texture.
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The bottom rack is trimmings.
Pork butt is a good deal, but not if I don’t eat it.
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I thought the first boneless roast was a good deal, but the second “pork shoulder arm picnic whole” at $0.88/ pound seems even better! I can’t seem to keep straight when I might want the pork shoulder/butt, picnic, or ham.
So of course, I have both, and soon leaving town for a week for Thanksgiving!
I’m doing my homework, but would love my fellow Onion’s thoughts; can there be TOO much pork? …
Pernil isn’t smoked, and has skin, which I love!
I ate it growing up in NYC, and have made it on occasion, but not enough to know what I’m doing. Nonetheless, trying again.
I sort of used these recipes.
Probably paywalled. I’ll repost if i can do a gifted one with a tiny url.
I’m inspired because I found a small one. I get confused by the two cuts when they both have skin.
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Lucky’s in Vacaville had two small cuts with skin this week. I have the “butt”. Dang! Should I have gotten the “shoulder”? I may go ba…
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Arrgh! Missed the window. Adding bbq here. I don’t seem to be able to find it when I need it. Hard to know the most effective spelling for a search!
A cursory search for the topic met with negative results. So if true this is a general BBQ thread to share whatever you wish….cooks, recipes, product, equipment, etc.
Maybe its time for Barbecue 2023!
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I ended up wrapping it at about 170 degrees, more than an hour later it was only 180. It was 1:30 AM and I quit. Guess I will be slicing it. I wanted to try that anyway.
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