Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

9 lb Pork Shoulder..now what?

vidalia1vidalia1 Posts: 7,091
edited 4:29PM in EggHead Forum
My wife bought a 9+ lb Pork Shoulder at Kroeger for .99 pp. She wants me to fix it for Easter. My question is:

do I inject it and cook it like a ham

or do I do it low & slow like a pork butt?

Any and all suggestions would be appreciated... :)

Kim Youngblood
(aka vidalia1)
Lawrenceville, GA
·

Comments

  • AZRPAZRP Posts: 10,116
    A pork shoulder and a butt are one and the same. Technically a whole shoulder is the picnic and the butt. Cook it low and slow. If it came from Kroeger my bet is that it has already been injected with a sodium solution. They call it enhanced but to me pulled pork is much better without it. -RP
    ·
  • fishlessmanfishlessman Posts: 16,950
    like has been said, check to see if its enhanced, if it is i wouldnt cook it for an easter dinner. this is something thats good to try for a holiday instead of regular pull.

    http://www.eggheadforum.com/archives//2004/messages/110702.htm
    ·
  • vidalia1vidalia1 Posts: 7,091
    Thanks guys...I thought low & slow was the way to go...I will look for enhanced on the package.....

    Kim Youngblood
    (aka vidalia1)
    Lawrenceville, GA
    ·
  • BlueSmokeBlueSmoke Posts: 1,678
    re: "fix it for Easter"

    Think about presentation. You have a shoulder, so the grain will be more like a butt and less like a ham. While you can slice it, you won't get the nice "round" slices you'd get from a real ham (hind leg). It'll look okay - just not ham.

    Think about taste. You have a piece of fresh pork, and not enough time before Easter to cure it. Now matter what, it's going to taste like roast pork, not like roast ham. It'll taste good - just not ham.

    Because I like to play with my food, I'd remove the bones and cure it like prosciutto. In 4 to 6 weeks, I'd lightly smoke it.

    In the meantime, I'd pick up a real hame for this coming Easter.

    Ken
    ·
Sign In or Register to comment.