Whole pork shoulder

[C6Bill]

I’ve cooked many butts over the years but never a whole 20 pound shoulder. My first thought is just treat it like a butt and rub it with Bad Byron’s butt rub and do my typical 235 degrees for 18 or so hours. But if the weather is nice should i give the rotisserie basket a try ? I’m thinking it might get too soft and fall apart but figured I should throw it out there to see if anyone has ever tried. Or any other methods I should consider ? Thanks in advance. And Happy Holidays !!!!

 

 

Edited December 23, 2021 by C6Bill

[Poochie]

I believe you have the right idea...treat it like a butt. It should cook pretty much the same. You'd have to cook it until it reached well over 200 degrees for it start coming apart in the rotisserie. I'd keep an eye on the rods that hold the meat in place and adjust them as the pork shoulder shrinks. Good luck and let us know how it turns out!

[C6Bill]

Thanks poochie, looks like i'll be cooking into a freezing rain on Saturday so i'll just treat it like a butt. My lady friend gave me some hot honey recently so i'll finish it with that. 

[Poochie]

The prediction for our weather is 66 for the low and 80 for the high. No rain. What a contrast.  Hot honey? It sure sounds good!

[johnnymnemonic]

A whole shoulder = (the boston butt) + (the picnic shoulder still attached) correct?  If so, I cook my shoulders and picnics the same way - just low and slow as normal @C6Bill.  It'll be good.  I find that the picnic has a little more sinew so a couple of parts of it don't just fall apart like the entirety of the boston butt (most of it does, but some of it is a little "different").  Basically what you'll have is (what you're used to with just the butt) + a few other hunks of meat.  It'll all be delish.

You could always cut the picnic off the shoulder and do two pieces if you want to probe them both.  

Edited December 23, 2021 by johnnymnemonic
additions

[tony b]

Killing me, @Poochie. Expecting 4 inches of snow this weekend. 

Good luck with the pork shoulder. 

[Poochie]

I wouldn't mind some cold weather for Christmas. It's just not right putting on suntan lotion on Christmas Day. 

[MacKenzie]

Pouchie, I'll send you some C o l d and W i n d. 

[C6Bill]

Well i put it on at 2 PM today so hopefully it will be done early tomorrow morning and i can rest it in the cooler for a few hours before turning it into BBQ Sundae's  

Edited December 25, 2021 by C6Bill

[Poochie]

No thanks MacKenzie, the cold you get would go right through my skeleton.  mid 40s is fine with me.

Nice hunk of meat, C6Bill.  How much does that sucker weigh?

[C6Bill]

It is 19.7 pounds. Got it from Snake River Farms, they have good pork  

 

[C6Bill]

Well it went on at 2 PM yesterday and was done at 8 AM this morning. It finished just before the weather started to turn bad. Perfect timing. This was my first time using the FlameBoss with the KK and it worked perfectly  

Carrots and potatoes are finishing in the oven, my lady friend does grow some interesting veggies 🤐. Then the baked beans will go in to warm up too. And of course the coleslaw is in the fridge chilling. And of course there will be apple pie from Montilio's Bakery for later. Happy Holidays everyone !!!!

 

Edited December 25, 2021 by C6Bill

[tony b]

Great looking meal. No comments on the carrot! 😆

[C6Bill]

And plated 😊

 

 

[Troble]

We’ll done @C6Bill looks amazing. 

[C6Bill]

It was really good, I ate too much and took a 90 minute nap after lol

[Poochie]

Yeah, instead of using that carrot for the snowman's nose, .....

[C6Bill]

It's a good thing there is no snow on the ground cause i would absolutely build a snowman lol