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Looking forward to this pork cook!

dmchicago
dmchicago Posts: 4,519
in EggHead Forum
Acorn Feed Iberico Pork Shoulder

Suggestions?

I'm thinking EVOO, S & P & Rosemary then Reverse Sear to 140.


Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
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Comments

  • Phatchris
    Phatchris Posts: 1,726
    I think I would age it for about 30 years  =)
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  • 20stone
    20stone Posts: 1,961
    I would be tempted to pull it a little bit lower (136 - 138), but it is going to be fantastic.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • gdenby
    gdenby Posts: 6,239
    Frankly, I'd be tempted to eat it raw. But, some brown will be good-er too. Not much exterior fat. Don't bother w. the EVOO, all the flavor will vanish during the sear. Try some walnut. Most peanut oil from Asian mkts I've used have been pressed from roasted peanut, which gives a noticeable flavor that is nice. Don't know pork like that needs rosemary flavor. Just some salt.
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