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Pulled Pork - 11.5 pounds Bone-In Picnic Shoulder Roast

paqmanpaqman Posts: 348
in Pork

I've never done pulled pork with a picnic shoulder roast before, I hope it turns out good!

Removed the skin and sprinkled the roast with Dizzy Dust.

On the Egg @ 250F since 9h30PM tonight.

-22C (-8F) outside tonight, feels like -27C (-17F) - Not sure if my Maverick wireless thermometer would have been able to survive under such a low temperature so i am just going to trust the egg.  Cleaned it and then filled it with lump up to the top of the fire ring with some bigger pieces at the bottom.  Hopefully the fire will still be going strong tomorrow morning!

What do you guys do with the skin?  I cut it in strips and layered it (fat side down) in the drip pan hoping that it will turn into something good.

 

 

 

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Comments

  • TjcoleyTjcoley Posts: 1,054
    Looks good going in. Good luck with the temps. Sounds like you've been stable for a while so the Egg should handle it overnight.never did anything with the skin. Can't wait to see how it turns out.
    It's not a science, it's an art. And it's flawed.
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  • Mighty_QuinnMighty_Quinn Posts: 1,796
    Fry the stips of skin for cracklins!
    calikingNativeU_tarded
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  • calikingcaliking Posts: 1,057
    Looks good from here. Did you use the regular Dizzy Dust or the coarse grind?

    Nice Rajnikant profile pic!
    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • paqmanpaqman Posts: 348
    Tjcoley said:
    Looks good going in. Good luck with the temps. Sounds like you've been stable for a while so the Egg should handle it overnight.never did anything with the skin. Can't wait to see how it turns out.


    I woke up in the middle of the night and there was some smoke comming out of the egg so I went back to sleep.  This morning, the dome temp was @ 300F.  I took the temperature in a few spots and it varies between 175 and 190 and the bone seems to be loose.  I guess we'll have pulled pork for lunch instead of diner! :D

    The drippings are covering the strips of skin in the drip pan but the skin is soft and not crispy.  Not sure how it will turn out...

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 348
    Mighty_Quinn said:
    Fry the stips of skin for cracklins!


    Would you fry in a pan or deep fry?

    Right now, the strips of skin are layered in the drip pan under the drippings.  I was hoping that they would be crispy this morning but they are soft.  Plan "B" is to raise the temperature at the end of the cook (while pulling the pork) to fry the skin in the drippings.  Has anyone done that before?  Is it a good/bad idea?

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 348
    caliking said:
    Looks good from here. Did you use the regular Dizzy Dust or the coarse grind? Nice Rajnikant profile pic!


    I used a mixture of regular, salt free and coarse grind.

     

    @caliking This forum is the last place on earth I would have expected to find another fan of Rajinikanth (if you know him, you must be a fan).  I spent some time in India (Chennai) back in 2007, Sivaji was comming out in movie theaters and "Style" was playing non stop on every radio channel and in every public places...  I did not understand the buzz but some friends invited me to go see the movie on the first day it was released; the experience was ethereal, people went crazy when they've seen Rajinikanth comming down on the escalator... I have yet to find a version of Enthiran with english subtitles...  How come you know him?

     

     

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 348
    well, it seems like I can't post pics anymore...
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • calikingcaliking Posts: 1,057
    paqman said:
    caliking said:
    Looks good from here. Did you use the regular Dizzy Dust or the coarse grind? Nice Rajnikant profile pic!


    I used a mixture of regular, salt free and coarse grind.

     

    @caliking This forum is the last place on earth I would have expected to find another fan of Rajinikanth (if you know him, you must be a fan).  I spent some time in India (Chennai) back in 2007, Sivaji was comming out in movie theaters and "Style" was playing non stop on every radio channel and in every public places...  I did not understand the buzz but some friends invited me to go see the movie on the first day it was released; the experience was ethereal, people went crazy when they've seen Rajinikanth comming down on the escalator... I have yet to find a version of Enthiran with english subtitles...  How come you know him?

     

     

    Deep down inside all of us... there is a Rajnikant fan waiting to bust out! :) 
    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • paqmanpaqman Posts: 348

    Served on buns with maple syrup caramelized onions, vinegar thin sauce and french fries:

     

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  • paqmanpaqman Posts: 348

    At 9h40AM, after 12 hours on the egg:

     

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  • paqmanpaqman Posts: 348

    The skin did not end up so good, I will not do that again:

     

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