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Whole pork shoulder - really...

grEGGor
grEGGor Posts: 109
edited November -0001 in EggHead Forum
Hi,

I have a whole pork shoulder - weighing around 20+lbs. I was hoping to serve pulled pork tomorrow afternoon but doubt I can cook it whole by then.

I have read about separating the butt from the picnic - which should allow it to cook in time. But I have no idea how to do that.

Any suggestions?

Thanks,
Greg
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Comments

  • Big'un
    Big'un Posts: 5,909
    I think you'll be fine if you start cooking now. I cook mine at 265F. You can always bump it up(temp) to 300 in the morn if it hasn't cleared the plateau. I always cut all the skin off too. HTH.
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  • thirdeye
    thirdeye Posts: 7,428
    Boy, I wish I had your problem. I can't get whole shoulders anymore, and they are one of my favorite cooks.

    Anyways, back to your question....the picnic/butt separation is really, really easy, the joint is easy to find, (just don't be afraid to feel around for it), then explore with a thin flexible sharp knife. A small fillet knife is a good choice. Just take is slow, and watch your fingers. Here is an excellent how-to, it's the second one on the page.

    How to cut a pork shoulder
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AZRP
    AZRP Posts: 10,116
    If it fits in your Egg whole, I would leave it that way. It won't take much longer to cook than if it were separated. Like Todd said, I would skin it to get the bark. That is one big shoulder. -RP
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  • Fidel
    Fidel Posts: 10,172
    Silly question, maybe, but are you sure you have a whole shoulder and not two butts wrapped in cryovac?

    I only ask because I normally don't see whole shoulders in retail environments.
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  • grEGGor
    grEGGor Posts: 109
    Yup whole shoulder - one big piece.
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  • grEGGor
    grEGGor Posts: 109
    I chickened out on doing the whole thing at once. Went back to the butcher and had him cut it in half.

    Still pretty big piece - but much more manageable.

    I just put the butt half on - the other in the freezer for another long weekend.

    Thanks for the advice!
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  • grEGGor
    grEGGor Posts: 109
    I chickened out on doing the whole thing at once. Went back to the butcher and had him cut it in half.

    Still pretty big piece - but much more manageable.

    I just put the butt half on - the other in the freezer for another long weekend.

    Thanks for the advice!
    · Share on FacebookShare on Twitter

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