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How to thaw a Pork Shoulder

Unknown
Unknown
edited November -0001 in EggHead Forum
I have a frozen Pork shoulder (boneless) in the freezer. What is the best and or safest way to thaw it? The one I cooked last weekend turned out really really good even though my cook did not exactly go as planned.
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Comments

  • Rumrunner
    Rumrunner Posts: 563
    JNK, the safest way is to thaw it in the fridge for about 3 days. But in a pinch, keep the meat in the plastic wrap in a sink full of cold water. Change the water every hour or so and it wouldn't hurt to keep some water running slowly over it. Add ice cubes every now and then and stir the water around occasionally.

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  • Wise One
    Wise One Posts: 2,645
    JNK, I have cooked one frozen and it turned out ok. However, to get the benefits of rubs, the outside half inch or so should be completely thawed. I typically will take one out of the freezer and into the refrigerator for 24 hours. I then rub with my favorite rub and some mustard and let it sit another couple of hours. It still may be a bit frozen on the inside initially but after 20 hours or so on the Egg, it is done.

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