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Committing Pulled Pork Sin

llrickmanllrickman Posts: 589
edited 10:09AM in EggHead Forum
OK I am in Albuquerque visiting the inlaws. My precious LBGE is at home in Lubbock.

The in laws want pulled pork this week so i must resort to trying to cook two 7-8 lbs shoulders in a electric roaster pan. :( :( :(

How do you think this will turn out? Im gonna rub it with bad byrons butt rub and set them on a rack in the roaster and cook em at 250.

Anyone have any suggestions that might make this turn out edible? lol

Thanks
2 LBGE
Digi Q
green Thermapen
AR

Albuquerque, NM

Comments

  • tjvtjv Posts: 3,721
    get the butts up and throw some chips on the bottom, maybe they will smolder for smoke. might turn then occassionally to promote even cooking. let us know how it turns out. t
    www.ceramicgrillstore.com ACGP, Inc.
  • llrickman....You gotta do what you gotta do!!! I saw this episode on the Food Network a while back. Although it's not the Egg, the results looked adequate. (I have used the same technique for some Cuban Pulled Pork Roasts in the past, and albeit a bit mushy, it is quite successful) ;) Hope this helps!!

    http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html

    Happy Non-Egg cookin'!!! :) (It will be fine...believe it or not!) ;)
  • i'd put a little water in the bottom of the roaster now and then to try to simulate the humid atmosphere of the egg, so the pork shoulder doesn't dry out.

    as for smoke flavor--after you pull it, and season with some extra rub, add some bottled smoke flavor (in the condiments section of the grocery store, beside the worcestershire sauce et al) a drop at a time.
  • Thanks for all the suggestions . i think it will come out ok my only problem is i dont have a meat thermometer here but i'll make due somehow

    I will probably cook it tomorrow night . Should it take the same amount of cook time you think?

    Guess i could always but a new maverick
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • jeffinsgfjeffinsgf Posts: 1,259
    Just watch the bone.

    When the meat pulls away from the bone and a slight tug on the bone pulls it right out of the roast, you're good to go.

    You'll also see a significant shrinkage as the roast moves out of the plateau.
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