pork roast

Unknown

I have a medium egg and would like to cook "fall off the bone" pork roast this weekend. Any ideas or help would really be appreciated. I tried the recipe in the egghead book once and it was OK. I know the eggheads can help me cook a kick butt pork roast for 4 of us. Please be specific with recipes, temperature and estimated cooking times. Remember I have a medium and will probably cook enough for 4 adults with some ledtovers so the roast maybe 5 or 6 pounds? Thanks

vidalia1

What exactly are you cooking?

Pork butt
pork loin
pork shoulder
pork tenderloin

Unknown

Pork shoulder or pork butt probably. Which one would you recommend?

vidalia1

If you are going to have pulled pork I recommend a Boston Butt. You can slow cook them at 250 degrees until it reaches 192 degrees internal temp. Then pull it and wrap it in foil for several hours. It will shred when you pull it off the bone.

Search for pulled pork on this website or go to:
http://www.nakedwhiz.com/

for excellent instructions...

Unknown

Thanks. So you just use your favorite rub and cook at 250? Any liquid injections? Any marinating? And then you wrap and take off grill or leave on grill after wrapping?

jeffinsgf

They're the same thing.

What most folks here do with shoulder roast is do it low and slow and shred or "pull" it. You can do a more "roast" like cook, but shoulder has so much connective tissue that it can be less than wonderful -- on the other hand it can be quite nice.

If you're looking for "roast" pork as opposed to pulled pork, I would suggest a loin roast. Notice I said "loin" not "tenderloin". Loin roast is much larger than tenderloin. My favorite meat market takes a loin roast, and about half way down the length cuts nearly through, then folds it at the hinge and ties it into one large roast. They cook beautifully. I have one in the fridge right now. I cut the butchers tie job off, took a little vee cut out of each half and filled the resulting cavity with andouille, panko bread crumbs and fresh basil. Then I tied it back up (but not nearly as elegantly as the butcher). It goes on about 4:30 this afternoon for dinner about 7. The recipe is from the Deen Brothers cookbook, "Ya'll Come Eat".

vidalia1

Bob,

If you are doing Boston Butt for pulled pork I do not inject or marinade them. I trim away some of the fat and then coat all over with regular mustard. I then put my favorite rub all over the butt. Cook at 250 degrees for 1.5-2 hours per pound. (this is a guide & times may vary).Do not open your BGE as this causes fluctuations in your temps.Once the butt hits 192 give or take a few degrees I pull it off the grill and double wrap it in foil for a few hours. It will stay plenty hot. When you are ready to serve it pull the meat away from the bone and you will have delicious pulled pork.

Unknown

Thanks. It is pulled pork that I am asking about. Your suggestion sounds very good.

vidalia1

For in depth information go to the Naked Whiz website....you will learn alot...and post pictures when you are done with the butt...

Rolling Egg

Same here on everyones suggestions. Two most important things. #1 Dont open the lid and #2 take it to at least the 192 mark everyone is speaking of. I go to 195 or 200 but I think thats just presonal preff. Load it down with rub when you rub it. Not just a sprinkle, coat it good. I also agree with the rest period. I like to let them set in double wrapped foil for an hour. I usually double wrap and throw a kitchen towel over it and let it set on the stove. Happy Egging!

Broc

Several posters have commented on pork loin roasts ... I'll expand... Let me state for emphasis... we're talking pork loin, with or without bone... This ain't yo mamma's dried out pork chips, y'hear!

Pat the loin dry the Night-before-the-Cook. Then lightly cover it with either OO, or yellow mustard. "Lightly" Be the operative word. Just mush it on with your hands.

NOTE: I am one who removes silver skin, etc. What I take off that God placed there, I replace with bacon, which God misplaced on pork roasts.

Of course ya gotta wash yer hands! :laugh: :laugh:

Then, cover that beautifious hunk-a pig in the rub of your choice... and rub it! Get the flavor on thick-'n-full.

Wrap 'er in plastic [or zippy-lockie] and toss 'er in the fridge for 12 hours or more.

Next day, Cook Day! -- bring the meat to room temp, which simply means leave it out on the counter for an hour or so, while you're playing with the Egg, etc.

The roast will be "messy." That's OK... the rub has done its job. Don't put more rub on the meat unless you like a little meat with your rub. :ohmy:

Sear that Baby at 500+F on the cast iron grid. In about 2-3 minutes, the meat will come "unstuck" from the cast iron. Turn it over and place it on an unused side of the cast iron grid [it Be hot, there!]

When that's unstuck, sear the other "two sides." Hells-bells, I even sear the ends! :silly:

Take the roast out of the Egg, and get control of the dome temp... may take ten minutes. Bring the Egg down to 400F or a bit less.

Put the roast back in, then come back in 20 minutes, and turn the roast. In about 15 minutes, start checking the internal temp of the meat. When it has heated to 145F internal, the easy part is done. :unsure:

Double wrap it in HD foil. Wrap it tight! Immediate wrap it up in old towels, using as many towels as you can, and stash the deliciousness in your Coleman [or knock-off] cooler.

Now -- the hardest part -- Do Nothing!

Just wait, and twiddle your thumbs.

No sooner than two hours later [thet Be "2"], remove the roast, slice and serve.

Recommend -- Let the roast rest [wrapped and in the "cooler"] for four hours before slicing. It is during this time that the exquisite tenderness you're looking for develops. If you heretofore thought a roast was yummy with a fifteen minute rest -- You ain't seen nothing yet! :woohoo:

===============

Variations -- Check out posts re: "rolled" or "spiral" or "stuffed" or "roulade" roasts. This is when, the Night before the Cook, you slice the roast open [like unrolling a scroll] and season the insides, then add par-cooked bacon, apples, onion, garlic, greens, cheeses, sausages... have I mentioned bacon -- ? :laugh:

Then, you roll it back up [nice to have some help, here], tie it every 2" or less, then apply rub... plastic... fridge overnight... yada-yada.

The Cook procedure [sear, followed by 400F, etc, to 145 internal] is the same as described above.

I have a Medium. I am roasting pork roulade for 30 this coming Friday... Valentine's dinner!

I have done this cook for 30 guests at least 12 times over the past 18 months... a winner every time. I've also cooked this for 75 [30 lbs] and for 150 [60 pounds]! In my Medium!

How? -- Night before -- roulade, stuff, etc...

Day of the cook -- Cook 20 pounds [4 5 pound roasts] at once... wrap-'n-stash. Then, do another 20 pounds... wrap-'n-stash...

With the "rest" time in the cooler, you can get a lotta meat cooked on just a Medium! I have the prep work and time down pat! Payca-Keek!

Oh, yeah -- I always make a mushroom sauce from my own pork stock.

Enjoy!

~ Broc
:huh: :ermm: