![]() Additionally, butchers often cut pork shoulder into smaller pieces with butcher paper than they do with foil, which can make wrapping it more difficult. ![]() Is it better to wrap pork shoulder in foil or butcher paper?īutcher paper is typically less durable than foil, so it may not be the best choice if you plan on using the meat often. Conversely, if you are looking for something more savory or peppery, then you may not want to add this type of sauce to your piggy bank. If you are looking for a sweet and barbecue-y sauce, then spritzing it would be a good idea. Consider the flavor of your desired sauce.Fresh pork is typically more flavorful and has less potential for spoilage. Look for fresh pork shoulder that has not been frozen or left out in cold weather.Here is a guide on how to decide whether or not to spritz pork shoulder: Some include the freshness of the meat, the flavor of your desired sauce, and any possible health risks associated with spritzing. You’ll get some funny looks, but … also some tasty food! □ ).There are many factors to consider when deciding if you should spritz pork shoulder. Another option would be to just go to the butcher and emphatically point at your own shoulder, while oinking … (this is the type of approach I used when I first moved to Mexico. You can get it "Con Hueso" or "Sin Hueso", as well (bone/boneless). "Lomo" is the loin … so the cabeza would be the head of the loin … or the top/shoulder area of the pig. YAY! □ In any event … it’s been a while since I bought one in Mexico, but if memory serves … it was "Cabeza de Lomo". I chilled down the meat and vacuum packed 1 lb. Then, I pulled it and discarded the funky bits. I roasted it at 225 F for about 18 hours. I actually tied two boneless butts together, for a supremely moist massive roast. I actually just did one in my oven, last night. Hola Vania! It really depends on the size of the roast. Removing it doesn’t dramatically alter the recipe and will allow it to drop to near zero-carb levels. Feel free to omit this ingredient as it does little more than lend a touch of extra sweetness. Second Note: The high carb count is due to the brown sugar replacement. Didn’t keep it from being absolutely tasty, though! Also, the butchers twine was to hold together the strangely butchered lump of pork shoulder that I WAS able to locate. So, if mine looks a bit different than yours … this is the explanation. Note: I was living in Mexico when I made this and was unable to find a standard bone-in pork shoulder. All the energy within the pork goes, not to a further rise in temperature, but to the melting and deterioration of the fat and tendons, which then oozes throughout the striations of the muscle. Shazam! Once it breaks through that wall around 160-165 F, it quickly blasts through the final 35 degrees and turns into a lusciously divine mound of bark covered heaven.Īs I read more about this phenomenon, I learned that around 160 F is where all the internal magic happens. Eventually, I stuck to my guns and just let it go to 195 F. It was more like a roast than a sublime meaty lump of deteriorating shoulder meat. It was good, flavorful meat, but it was always tough and couldn’t be pulled. It was also my instinct to get tired of watching it sit at this temperature for an hour and … would get impatient and take it out of the smoker, let it sit and cut it up. The funny thing is, it seems to want to “stall” at around 160 F, in my experience. The trick is getting it up to an internal temperature between 195 F and 205 F. If I’ve learned anything about roasting or smoking a pork butt (the shoulder of a pig, also known as “Boston Butt” … named after shipping barrels, a few hundred years ago) it’s that undercooking it is the crime … not “over” cooking it (also a crime, but MUCH harder to do). Yep! BBQ Pork Bowl … coming soon! ☺ (Don’t you love how I type these things all stream of thought and what not?!) So … a BBQ Pork Bowl, if you will … Hmmm … maybe I’ll make that a recipe. A personal favorite of mine is topped with a sugar free BBQ sauce and some melted cheddar cheese in a bowl. Breaking it apart with a fork … couldn’t be easier.Īt its core pulled pork can be eaten alone, almost at weights measured in pounds, not ounces. It just seals in all the moisture, which has melted all throughout the muscle. Pulled pork is far more forgiving, especially if you leave all the fat and shoulder blade in place before you smoke it. While it does take a long time, it’s also INCREDIBLY easy and almost impossible to mess up!īeef Brisket tends to be Pulled Pork’s more difficult nemesis. There’s just something safe and comforting in a big bowl of soft, moist and tender porky goodness. Servings: 8 Prep: 20 min Cook: 9 hrs Total: 24-ish hrs
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