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Pulled Pork - 11.5 pounds Bone-In Picnic Shoulder Roast

paqman
paqman Posts: 4,816
edited January 2013 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.

 

 

 

imageimageimage

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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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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    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.
    - Camp Hill, PA
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    Fry the stips of skin for cracklins!
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  • caliking
    caliking Posts: 18,896
    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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  • paqman
    paqman Posts: 4,816
    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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  • paqman
    paqman Posts: 4,816
    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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  • paqman
    paqman Posts: 4,816
    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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  • paqman
    paqman Posts: 4,816
    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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  • caliking
    caliking Posts: 18,896
    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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  • paqman
    paqman Posts: 4,816

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

     

    image
    5.JPG 2.6M

    ____________________
    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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  • paqman
    paqman Posts: 4,816

    At 9h40AM, after 12 hours on the egg:

     

    image
    2.JPG 2.9M

    ____________________
    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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  • paqman
    paqman Posts: 4,816

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

     

    image
    4.JPG 3.5M

    ____________________
    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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