Pork Shoulder from Costco - Deboned

blakeas

So I wanted to make some pulled pork or something from a pork shoulder.  Due to these uncertain times, I had to take what I could get at Costco.  Had a huge pack of pork shoulder.  However it was deboned and cut into 1/4's.  How do I cook it since it was cut into 1/4's.  Recipes suggestions?

Lowcountrygamecock

I cooked two from Costco last Saturday along with a bone in butt from Walmart. The two boneless were still while though and not cut into quarters. I cooked all three together and the two boneless butts we’re done significantly faster than the bone in.  All three tasted the same. 

alaskanassasin

You could tie them all together or cook them individually. How much does each quarter weigh?

blakeas

one of the quarters is 2.5 lbs.  I just wanted to do one of 1/4's.

If I cooked them individually, how should I do it?  just put a rub all over it and cook it low and slow?

lkapigian

I like the deboned , extra surface area...tie or lay flat ...good eats 

Mickey

TURBO BUTTS

·         Hot'n fast, 350 ((INDIRECT)) for 5 (+ or -) hours to internal to 200. Falls apart and oh so good! Have fun!

Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )

.         Note:  The butt box is not required unless holding for dinner. 

I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, 

then rub once more. Ps: I do not foil on the Egg. Also good with the coffee rub. 

FTC afterwards.   

GATraveller

I've purchased the deboned from Costco as well but they could still be tied up. Never had one separated into quarters. 

alaskanassasin

That is exactly what I would do @blakeas

CigarCityEgger

Cube them and do Po’ man’s burnt ends. 

Cube into what we size you like. Use whatever rub you like. Smoke at 250 for 2 hours, then put into a aluminum pan, coat with honey, brown sugar, bbq sauce and foil top. Cook for another hour. Then take the foil off toss in the renderings, and cook for an additional 30 mins to let the glaze seal in. 

Each bite will be a home run! 

blakeas

so put rub on them and just put it on the egg low and slow?  don't have butcher rope

shtgunal3

I’d just cook them separate. Rub and low and slow. You can do a single or multiple at the same time. 

blakeas

I did the turbo but it wasn't fall of the bone.  did it at 350 and it got up to 200 in 2 1/2 hours.  only 3 lbs.

I guess I will do low and slow next time.

blakeas

CigarCityEgger said:

Cube them and do Po’ man’s burnt ends. 

Cube into what we size you like. Use whatever rub you like. Smoke at 250 for 2 hours, then put into a aluminum pan, coat with honey, brown sugar, bbq sauce and foil top. Cook for another hour. Then take the foil off toss in the renderings, and cook for an additional 30 mins to let the glaze seal in. 

Each bite will be a home run! 

would love to make this!  so I rubbed the pork shoulder cuts.  then I cook for 2 hours, then cut them them into bite size pieces, put in foil pain and cover with honey, bbq sauce and brown sugar and put a top on them?  cook for 1 hour and then put renderings?  what renderings?  then cook for another hour?  all at 250?

CigarCityEgger

@blakeas

See the PM. Can’t wait to see the final results 

SonVolt

I've purchased more of those pork shoulder packs at Costco than I can recall and they've never been cut into quarters. That's really strange. Sounds like a newb butcher made a mistake and covered his tracks.