_Ed_ Posted December 31, 2016 Report Posted December 31, 2016 Haven't posted in a while, but thought I'd do some pork shoulder for NYE today. 4kg picnic end shoulder, simple rub, oak and cherry wood, and ending up 20 hours at 235F. Rock solid temp control overnight from the KK - these picnic shoulders seem to take about 25% longer than the butts. Great flavour, nice and moist, plenty of leftovers for 2017. Photos are before, after and pulled. Happy New Year all! 4 Quote
Bruce Pearson Posted December 31, 2016 Report Posted December 31, 2016 Can I have a bite? Looks deeeeeelicious Quote
MacKenzie Posted December 31, 2016 Report Posted December 31, 2016 Great to see you posting, that pork butt looks soooooo tasty and the bone is clean as a whistle.:) Quote
Aussie Ora Posted January 1, 2017 Report Posted January 1, 2017 Looking good Outback Kamado Bar and Grill Quote
Shuley Posted January 1, 2017 Report Posted January 1, 2017 Yuuuummmm!Sent from my iPhone using Tapatalk Quote
