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Acorn fed pulled pork

20stone
20stone Posts: 1,961
in EggHead Forum
I was in a rush and didn't get a good pick of the fat cap, but I carved it off and will cure it into lardo (next house will also have a meat locker).

i had a bit of disappointment since my New Flame Boss 200 has the plate for a Weber, so back to the old Stoker, and no WiFi. 

On on the other hand, I have about 14 lbs of acorn fed, pasture raised Berkie/Duroc shoulder on at 225 over apple wood, and I'm pretty excited to eat it tomorrow. 


(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    First world problems, as my teen just told me when I was bitching about the site. 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited December 2015
    Prosciutto!

    gotta make prosciutto from that. Acorn fed is supposed to be the best

    nice stuff man. Jealous here
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • 20stone
    20stone Posts: 1,961
    Darby_Crenshaw said:
    Prosciutto!

    gotta make prosciutto from that. Acorn fed is supposed to be the best

    nice stuff man. Jealous here
    A funny thing happened at the butcher today.  I was picking up the Christmas roast (a gift for my sister) right after I picked up two briskets (cooking for my sister's wedding on the 28th), and Andrew had a few things for me:
    - Another 8 lbs of beef cheek - my kids will get barbacoa on Christmas
    - A whole rib loin (bone on) from the same acorn fed hog

    I had demurred on the rib loin before, since I felt I was already grabbing more than my share (a ham for the day after Christmas, currently curing in someone's fridge and the shoulder on the smoker as we speak), but he said that he preferred that it go to a pork enthusiast.  

    Our meat calendar is full through the new year, so they are dry aging the loin for me, so I have some time to eat everything else first.

    Oh, and I got four pounds of the other rib loin, so I am going to do SV chops with that.

    Yep, first world problems








    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • blind99
    blind99 Posts: 4,974
    Just.... Wow.... Incredible stuff you're doing!  Merry Christmas!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • saluki2007
    saluki2007 Posts: 6,354
    Great looking butt you got there. (Hehehehe). Interested in hearing about this lardo. 
    Large and Small BGE
    Central, IL

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  • 20stone
    20stone Posts: 1,961
    I got a text from my LBGE landlord that the egg had dropped to 195.  Either the Stoker died (again) or we ran out of lump early. 

    I hustled led over for a reload, and saw a great opportunity.  The end of this butt still had a pork chop on it, which looked juuuust done.  I sliced it off and boy howdy!



    Also, I found a FlameBoss 200 with the right blower and adaptor and am going to grab it now. 

    This should be a tasty pull.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Mouth is watering
    Large, small and mini now Egging in Rowlett Tx
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Bravo
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    dude. those are some awesome pig parts right there.


    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks excellent John!

    Another version of lardo is salo...the slavic version of cured fatback.  Garlic, paprika, coriander, pepper, etc.  I'm going to look for some fatback now.  Thanks for the inspiration!
    ______________________________________________
    I love lamp..
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  • 20stone
    20stone Posts: 1,961
    edited December 2015
    Mission accomplished. Following other folks' experiences with SRF briskets, I assumed this shoulder would be done at a lower temp. It felt good in the high 180s, so we pulled it, and, frankly, could have yanked it sooner.  This was cut differently from box meat, in that there was spine and a couple babies on there too. 

    Pulled pork tacos for dinner with MsStone and Rock#3, home from SF.   Some fat cap in the skillet rendering. The rest is becoming lardo, and I will launch another thread for that. 





    Merry Christmas, all!


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • cazzy
    cazzy Posts: 9,136
    Looks great!!
    Just a hack that makes some $hitty BBQ....
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  • caliking
    caliking Posts: 19,780
    The Stones are eating high on the hog! Good stuff, man. Merry Christmas to you and the fam. There's nothing better.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mickey
    Mickey Posts: 19,768
    Merry Christmas and looks like you are having ball. Really nice
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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