pig parts help please

captaincraigb

A friend of mine wanted some really tender pork. He has shared it with me. the whole quarters(hind and front) are only about 5 lbs a piece with the skin on. If I do these long and slow, do I leave the skin on? Do them with a butt recipe? how much per pound to have pulled pork? thanks

tn slagamater

captaincraigb,WOW, nice friend you have!! Leave the skin on, apply some of your favorite rub, egg at 250 degrees until the internal meat temp hits 200 , and pull it to rest...This is a long overnight ,slow cook...YUMMM!

captaincraigb

tn slagamater,
thanks for the reply. (btw. I gave him a whole deer) still wondering how long 10 12 14 hours? and how long do you let it set when you pull it off? I'm new at this egging thing and this will be my first long and slow! appreciate any instructions and help!! thanks Captaincraig

tn slagamater

captaincraigb, most fatty meats should rest for 30 to 45 mins after you pull it off. This allows the meat temp to stabilize and the juices and rub/spices/flavors to settle out within the meat itself...Cover the meat with as much rub as you can, as Elder Ward would recommend, the more the better. It should take at least 14-18 hours... have you got a polder or thermapen temp. guage to measure the meat tempurature?

captaincraigb

tn slagamater, thanks. i do have a polder. you think it will take that long on a 5lb quarter?