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Pork shoulders...cheap

Mike in MN
Mike in MN Posts: 546
edited November -1 in EggHead Forum
We have pork shoulder, Boston blade on sale at $.88 per pound. What would a reasonable soul do? [p]Got 18 pounds of it dry rubbed, saran wrapped, and sitting nicely in the refrig, ready to go. My project for Saturday.[p]My butcher found me 3 nice shoulders, and cut them into 2" thick "steaks." This is my winter "cheater" version. I have found they smoke up really nice, and they don't take quite as long to cook. With the outside temps in single digits, it's a compromise for the cook to shorten his exposure to the elements. :> [p]But....this seems to work almost better than leaving the shoulders as a single 5-6 pound piece of meat. (IMHO) I have cooked the pulled pork shoulders twice this way, and they really come out nice. It will cut the cooking time down to 6-12 hours, depending upon the total amount of meat, and it's thickness.[p]The meat is in (9) 2" steaks. I will cook them indirect with 2 layers of grill, (to get them all in the Lg) with a drip pan containing chopped onions, fresh garlic, mushrooms, apples, jalapeno peppers, seasoning, bay leaves, basil, and wine. I'm figuring about 12 hours at 225....[p]What the heck am I going to do with all that meat?[p]Perhaps a party is in order![p]Mike in MN