pulled ork

Unknown

How big of a piece of pork and what cut to use for the elder ward recipe?

Wardster

sixpack,
Depends on how many you have eating. Leftovers are good.
Try a 7 pounder and use the Bone in Boston Butt. If you can't find that, a picnic will work as well. Hard to go wrong with this.

Grumpa

sixpack,[p]A full pork shoulder works great also. I agree with Wardster...5-7 lb range works great.

Wise One

sixpack, this might help as well:
JUST SO YOU KNOW
Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt
Notes: This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless. Substitutes: pork picnic roast (also works for pulled pork) OR pork center cut loin roast (This is lower in fat, so roast it at a lower temperature and avoid overcooking it.) 2 hours per pound at 225 degrees is a good rule of thumb. Remember this is for the individual piece of meat not the total weight. Two 5 pound butts (10 pounds total) should cook in about 10 hours as long as there is some separation on the grill.[p]

ColaCooker

sixpack,
I find pulled Ork a little too tough for my liking. I much prefer a slow cooked Hobbit sandwich with plenty of slaw on the side.

Ca_rnivore

ColaCooker,[p]Funny, I was thinking the same thing! I never et a Hobbit I didn't like. Uhh, I meant "met a Hobbit..." :O![p]LOL,
Ca-rnivore

Grumpa

Wise One,[p]I believe 10 hours may be a little shy of reaching the 200* mark of internal temp. Mine have always ran between 15-20 hours depending on the cut of meat and cooking variables. I have tried many ways to short cut that over the years but none have worked for me and been acceptable. I have more than once done 2 butts in the 5lb each range and have always exceeded the 20 hour mark (once went 27 hours). Maybe it is just the way I'm doing it...who knows. It is well worth the wait tho :~)[p]Bob

Kelly Keefe

sixpack,[p]Gee, for a second there I thought someone'd seen Lord of the Rings too many times - grin! (If you haven't seen the movie, or better still, read the books that one went right over your head...)[p]Kelly Keefe
Jefferson City, MO

Kelly Keefe

Ca-rnivore,
Damn! I see (after my "witty" retort) you guys beat me to the punch! Oh well, it's Orc, actually....[p]Kelly

Gfw

<p />sixpack, as long as you are goinfg throught the trouble, why not throw on two of those 5-7 pounders - cooking time is about the same and you can always freeze what you don't eat.[p]BTW - I use the dump and pour method for placing lunp and it hasn't failed me yet. For the outside, a little Memphis style rub covered with chheap mustard - Life is GOOD! :~}
[ul][li]Pulled Pork[/ul]

Grumpa

Gordon,[p]I have not used the Memphis rub on a butt, however that is about to change...thanks for the idea.[p]Bob

Jethro

Gordon,[p]Man that's a mountain of good lookin pork! I think I've got about enough left for one or two sandwiches and I'll be out.[p]This weekend I might do a turkey, my other favorite from the Egg to the fridge to sammiches at work cook.[p]Regards,
Jethro

Wise One

Bob, I actually pulled that verbatim from another post sometime ago. I have to agree. MOre like 2 1/2 hours per pound at 225. Maybe 2 hours/pound at 250.

Ca_rnivore

Kelly Keefe,[p]I think that when it's translated from the high-elven, the c's and k's are interchangable.[p]Sorry, I couldn't resist[p]Have a wonderful weekend,
Kevin(or is that cevin?)