Bavarian Rustic Pork Roast

Teefus

I did an herb crusted roast this weekend. I started by soaking a rolled shoulder roast in a brine for 12 hours. Salt/brown sugar with some added spices. Once removed and patted dry, I coated it with yellow mustard as a binder, then gave the exterior a heavy dose of Kosher salt, crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. It went on the Egg with 300* dome temp for five hours total. I foil wrapped for the last hour and pulled at about 210* internal. After a 30 minute rest it came out of the foil and was sliced the best I could muster. It was super tender and the herbal flavor deeply permeated the meat. Way yummy!

kl8ton

You forgot to attach a photo!  Sounds good, but I eat with my eyes. 

Teefus

Didn't take any. Bride of Teefus mocks me when I photograph food, and she's beaten me down  . It looked pretty much like an herb crusted pork roast.

A1_on_A5

It would have sliced better pulling it at a lower temp. 185-190 range

bgeBill

Teefus,  How do you form the rolled shoulder roast. Start with a butt?  Slice thickness in half before rolling?

Noticed you added salt in the rub after brining. Any concerns about over salting end product?

Teefus

A1_on_A5 said:

It would have sliced better pulling it at a lower temp. 185-190 range

Yup, but we wanted it falling apart. Bride of Teefus likes it tender.

bgeBill said:

Teefus,  How do you form the rolled shoulder roast. Start with a butt?  Slice thickness in half before rolling?

Noticed you added salt in the rub after brining. Any concerns about over salting end product?

It was basically half a butt that I got at the butcher. They called it a rolled roast and it was trussed up in a net bag. Really no rolling on this hunk o' hog.

The brine was a pretty mild one. Taste test prior to application revealed a mild saltiness. When I say heavy dose above I'm referring to the whole spice rub. The salt component was not very high. I've tried the same spice mix without adding some salt and it's not as good. At the end of the cook the salt balance was perfect.

bgeBill

Thanks Teefus. I’ve been thinking about cutting a coppa roast from a butt. Wondered if that might be what you used?

On a side note, what town do you live near?  Many years ago, I worked for Allis Chalmers in Laporte.  I also worked for Choretime Brock in Milford. 

GrateEggspectations

Teefus said:

Didn't take any. Bride of Teefus mocks me when I photograph food, and she's beaten me down  . It looked pretty much like an herb crusted pork roast.

You don’t say!? 😉

Teefus

bgeBill said:

Thanks Teefus. I’ve been thinking about cutting a coppa roast from a butt. Wondered if that might be what you used?

On a side note, what town do you live near?  Many years ago, I worked for Allis Chalmers in Laporte.  I also worked for Choretime Brock in Milford. 

Not sure if it was a Coppa or not. I've done loin roasts the same way and they are very good, but the lower fat content makes the consistency more like a tender chop. The rub was "Bavarian" from Penzeys Spices. It works great on all manner of pork cuts. It's especially good on ribs. It turns them into a whole different experience, letting the smoke and pork flavor come through.

I live near South Bend and work in Goshen.