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Boneless Pork Shoulder Roast - anyone

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jerseymatt
jerseymatt Posts: 112
edited November -1 in EggHead Forum
got a 6lb boneless pork shoulder roast all tied up in a net thingy. Any ideas? should i keep it in the net or unroll that sucker and cook it direct?
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  • LOG
    LOG Posts: 85
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    JerseyMatt,
    I do these all the time. I like them better than butts. Do not remove the net thingy. Treat it just as you would a normal butt or shoulder. Prep. times, temps etc. You will like it. You do loose some bark when removing the net, but you will like it.
    LOG
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  • jerseymatt
    jerseymatt Posts: 112
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    LOG,
    Thanks for the info. I think i waited too long to ask my question...I have to eat it tonight.
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  • LOG
    LOG Posts: 85
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    JerseyMatt,
    Not going to happen. They take me about 18-22 hours in my large.
    LOG
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  • Chuck
    Chuck Posts: 812
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    JerseyMatt,[p]Ed at Stoveworks has a 6 hour pulled pork method that isn't too bad in a pinch. You could also probably cook it as a roast and slice it.[p]Chuck
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  • jerseymatt
    jerseymatt Posts: 112
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    Chuck,
    Hey Chuck! Funny, i was just over to see ed and pick up some lump. What I decided was to take off the net, open it up flat, schmeer it with a Jerk paste I have and then I will cook it direct for 20 minutes a side. We'll see how it comes out - hopefully edible.
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