mguerra Posted May 25, 2019 Report Share Posted May 25, 2019 Remember I described precooking ribs in the PC and then finishing on the fire? I pressure cooked a 6-1/2 lb. boneless pork shoulder, elevated off the bottom of the pot with a trivet, for 30 minutes, and waited for a natural pressure release. It’s now smoking on an oak/mesquite fire. Once I see a good bark I will wrap it in butcher paper until it hits an internal temp of 205°F. The fire is running at about 275°F. The experiment is to see if you can get it done in less than 1-1/2 hour per pound, ( 9-3/4 hours for this one) and get a good result. Standby... 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2019 Report Share Posted May 25, 2019 Hi, Doc! Glad to see you post. Let us know how it works out. I tried the rib idea once and it worked out fine; but, I have to say, that I haven't done it since. Hoever, it's nice to have it in your BBQ toolbox if you need to do a rack in a short period of time! Same for this pork butt, assuming it works out as well! 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 26, 2019 Author Report Share Posted May 26, 2019 https://youtu.be/RDpVwWPS5fk 2 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 26, 2019 Report Share Posted May 26, 2019 Great vid mate nicley done ,I hear you on fat .I usually do a collar butt. For pulled pork renders nicleySent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 26, 2019 Report Share Posted May 26, 2019 Nicely done vid and cook, cutting time off the back end is always a plus. Quote Link to comment Share on other sites More sharing options...
jonj Posted May 26, 2019 Report Share Posted May 26, 2019 Nice video and a good tip. I liked the removal of the connective tissue before the pull. It isn't my favorite part of pulled pork. Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 26, 2019 Report Share Posted May 26, 2019 I watched your video all the way to the end. I was fascinated by the comings and goings of your dog in the background. Very well behaved, not to be begging for some of that good looking pork! Quote Link to comment Share on other sites More sharing options...
El Pescador Posted May 27, 2019 Report Share Posted May 27, 2019 Great, video, @mguerra - thank you! Glad to see all came out well. I'm certain to give this a try! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 27, 2019 Report Share Posted May 27, 2019 Yeah, Doc's pooches are special. Very nice dogs. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 27, 2019 Report Share Posted May 27, 2019 Great video and that pork looks yummy Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 27, 2019 Report Share Posted May 27, 2019 Aussie I have a pork collar in the freezer think I’ll pull it out and give it a try. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted May 28, 2019 Report Share Posted May 28, 2019 @mguerra Doc, Not sure what kind of pressure cooker you used....my old school stove top cooker requires a lot of moisture to keep from running dry (steam) and drying out the meat also. Did you have to add a normal amount of water to your cooker for the 30 minute cook?? Thanks Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 29, 2019 Report Share Posted May 29, 2019 Aussie I have a pork collar in the freezer think I’ll pull it out and give it a try. Collar butt takes 6 hours on Ora. In saying that i buy the same size all the time . Hence I know when to check lolSent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
