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Jerked Pork Shoulder

NibbleMeThisNibbleMeThis Posts: 2,246
edited June 2012 in EggHead Forum
I smoked a pork picnic shoulder using the Boston Bay Jerked Pork recipe from the book Smoke & Spice yesterday. 

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It has been a while since I cooked a picnic shoulder instead of a pork butt.   I had some temp spikes as you can see.  The first rise was from the opening the Egg to mop.  I don't think I've mopped anything since buying my Egg years ago but the recipe called for it.  The second spike was intentional.  After 90 minutes at 177f internal, I bumped the cooking temp instead of foiling.

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I pulled it off at 197f, foiled it and let it rest for two hours.

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The results were great.  Flavorful dark bark, nice smoke ring, and juicy pork.

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For the sandwiches, I made a grilled pineapple salsa and drizzle it all with a finishing sauce (BBQ sauce spiked with pineapple juice 4:1 ratio).

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It was my best pork shoulder of the year.  The jerk flavors were a nice change up from the traditional pulled pork and the Trinidad scorpion chile I used in it really brought some heat.  I also liked using the picnic shoulder for a change. 

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