Pork Steaks and pulled pork

GrillinSailor

I want to make pork steaks and there are only two of us to cook for. My wife doesn’t eat near as much barbecue as I do. 

If I cut about 4 1 inch thick pork steaks off of a pork shoulder, I’m left with a lot of extra meat. Can I make pulled pork out of the remainder or do I need a complete pork shy/butt to make pulled pork. I’ll portion out the pulled pork and freeze it for later.

https://youtu.be/2G6hjO0-eU0?si=_wz47cv2s5stpp2A

GrateEggspectations

The only downside of using a reduced hunk of pork butt or brisket for a low and slow is that it makes it more susceptible to drying out. But if I were you, I would proceed as described and see what you think about the results. 

Sometimes, I opt to sous vide smaller proteins and simply finish on the BGe with some smoke wood to dry it out. 

fishlessman

Does your market carry country ribs, those are usually cut from the butt. I can get them cut from the loin as well but rarely see those

lousubcap

You can definitely use the remainder of the shoulder to smoke.  Season as you would a butt or shoulder and have at it with your normal process.  Given the now smaller size don't be surprised it the cook time is longer.  FWIW-

shtgunal3

GrillinSailor said:

If I cut about 4 1 inch thick pork steaks off of a pork shoulder, I’m left with a lot of extra meat. Can I make pulled pork out of the remainder

Fo Sho

RRP

Though I grew up in central MO instead of all thick slabs of PS I  grew up THINKing thinly sliced  PS  and pan fried was the ONLY way! 

Ozzie_Isaac

Dice cut what is left up into 1.5” cubes and make carnitas!!  Carnitas is my favorite use for pork shoulder.

pulled pork will work great too.

Ozzie_Isaac

lousubcap said:

You can definitely use the remainder of the shoulder to smoke.  Season as you would a butt or shoulder and have at it with your normal process.  Given the now smaller size don't be surprised it the cook time is longer.  FWIW-

I am currently in low earth orbit nearing escape velicity, so I may be wrong, but I would expect it to cook faster?

lousubcap

@Ozzie_Isaac   I should have added that the cook time will be longer per pound than a larger cut.  Hope you had an uneventful landing.  

fishlessman

lousubcap said:

@Ozzie_Isaac   I should have added that the cook time will be longer per pound than a larger cut.  Hope you had an uneventful landing.  

that hour per pound rule seems to only work on certain sizes, 7 pound boneless, 9 pound bone in, etc.  change the size and forget the rule or change the temp, not much of a how long is it going to take rule

Ozzie_Isaac

lousubcap said:

@Ozzie_Isaac   I should have added that the cook time will be longer per pound than a larger cut.  Hope you had an uneventful landing.  

Ah yes, I see what you are saying.  Same as cutting a pork shoulder in half and cooking it in two pieces, doesn’t halve the cooking time.

Thank you, I had a gentle and smooth touch down.  Mission accomplished.