Pork Shoulder In The Big Easy - Pulled Pork and Sliced Pork
Grey County Grillin'
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Pork Shoulder In The Big Easy - Pulled Pork and Sliced Pork
29 920 просмотров · 8 л. назад
Grey County Grillin'
3,94 тыс. подписчиков
29 920 просмотров · 8 л. назад
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I had a nearly 10 lb pork shoulder in the freezer and figured I needed to do something with it. And since the weather has been pretty awful here lately, I figured the Big Easy would be a great way to cook this outside without much fuss.
I split the shoulder in half to do one half as pulled pork, and one half just as a roast and slice it. I injected both with Cajun Injector's Honey Bacon BBQ marinade, and rubbed them both with Old World Spice's Pig's Ass rub.
I started the pulled pork half first, and brought it up to 110 degrees IT before adding in the second half. Once that one reached 150 degrees IT, I pulled it, wrapped it and let it rest.
Once the pulled pork half reached 197 degrees IT, that one got pulled and wrapped and left to rest.
The roast half sliced like a dream and tasted fantastic! Super tender and juicy. The pulled pork didn't pull so well at first. It took some work to get it started but then it came apart pretty cleanly!
Both tasted amazing and I would do them again in the Big Easy, 100%.
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