14 lb boneless pork shoulder

danhoo

I just realized that the shoulder I've had in the freezer is boneless.

I'm trying to decide if I should cut it in half,  cook half and refreeze half or cook it all and freeze meal sized portions. It will be pulled and then frozen. 

I'm thinking it will be a pain to cut and refreeze half. 

? 

StillH2OEgger

I'm sure the decision has already been made for you. I bet you have two seven-pound butts. To answer the question, pulled pork vac-seals very well and is very versatile. Always good to have one-pound or so packages on hand.

danhoo

Is it a two pack? 

danhoo

lkapigian

Probably 2 butts, boneless is fine, and more surface area for rub, lay it out or tie it up,....i do them and they come out fine....i buy boneless when making sausage or salami 

Foghorn

One definitely has to wonder if it is 2 butts.   Costco sells them like that - but they are clearly labeled - and they typically run 14-18 pounds for 2.  Either way your two options are both "wins".

And I cook boneless most of the time just because the Costco boneless 2 pack is cheaper than anything else I can find and I can't tell a difference in taste between those with bone and those without.

With that said, if it was a really large pig and it is a 14 pound shoulder/butt, you can cut it or not.  As was stated above, if you cut it you get more rub/bark.  If you don't, it takes longer to cook but you get more juicy inside meat.  Winner/winner.

4TheGrillOfIt

What you need to do with one of them, at least, is slice and make pork steaks.

sumoconnell

2-fer, you can't lose! I've done boneless for pulled pork and it's fine.  It's the most forgiving cook out there.

I was going to say you can do char sui with one if you wanted something different.  It seemed to be a trend here a month ago? I've wanted to get going on it but I'm sooo lazzzy.

https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

danhoo

Char Sui looks tasty. Maybe next time... 

danhoo

StillH2OEgger said:

I'm sure the decision has already been made for you. I bet you have two seven-pound butts. To answer the question, pulled pork vac-seals very well and is very versatile. Always good to have one-pound or so packages on hand.

Your bet was correct. It was two butts.

Thanks

buzd504

4TheGrillOfIt said:

What you need to do with one of them, at least, is slice and make pork steaks.

I've tried to do this and they come out quite dry even with frequent basting.  I cook to about 170.  Any tips?

Mark_B_Good

I'd also cut in half, cook two 7 lbs. 7 lbs is a good size to make pulled pork. It gives you a chance to save the other one for some other time, and perhaps some other recipe ... although pulled pork is a good go to!

fishlessman

buzd504 said:

4TheGrillOfIt said:

What you need to do with one of them, at least, is slice and make pork steaks.

I've tried to do this and they come out quite dry even with frequent basting.  I cook to about 170.  Any tips?

its cut from the pork butt, it needs to mellow out til the internal temp is up around 185, tender but not yet pullable

4TheGrillOfIt

@buzd504 These I do indirect at 275F and actually wrap them at about 170F and cook them on up to the 190s.  When they get up in that range I start probing for tenderness.  These turned out so well i wondered why bother with an entire butt (I did come to my senses later).  I have cooked them raised direct many times, but find indirect turns out a more consistent result.  

danhoo

Cooked half overnight. Went on at 8.30pm. 225F grate. About 270 dome temp.

Woke up at 5am. Temp was 160. wrapped it in foil and went back to bed. 8. 30am temp tested with the instapen classic and it was 205F. It's in a cooler chest wrapped in towels ready for half time sammies. 

Canugghead

sumoconnell said:

2-fer, you can't lose! I've done boneless for pulled pork and it's fine.  It's the most forgiving cook out there.

I was going to say you can do char sui with one if you wanted something different.  It seemed to be a trend here a month ago? I've wanted to get going on it but I'm sooo lazzzy.

https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

I've been using this recipe for the marinade, not the process
http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/

Your recipe looks good, I may give it a try.

Canugghead

fishlessman said:

buzd504 said:

4TheGrillOfIt said:

What you need to do with one of them, at least, is slice and make pork steaks.

I've tried to do this and they come out quite dry even with frequent basting.  I cook to about 170.  Any tips?

its cut from the pork butt, it needs to mellow out til the internal temp is up around 185, tender but not yet pullable

Totally agree.

danhoo