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25 lb pork shoulder roast
Comments
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FlaPoolman, In the 3 years I have been using the BE brand, the last two bags have been depressing. I was used to nice sized chunks. Thanks for the info though!
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XLegglover, BGE lump comes from Royal Oak USA. So, Royal Oak red label 10 pound bag is distributed by Super Wal Mart for approx $6.37. Publix food store is a large food chain in these parts and carries the private label Green Wise natural lump that is made by Royal Oak USA 8.8 pound bags. I forget the price I think $4.50 or $5.50. I don't know if this helps or not.
There are large groups of eggheads that buy lump in bulk ie pallets of Wicked Good natural lump and have them shipped at a dock in their area for distribution.
Tim -
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XLegglover wrote:
finished goods!! took 17 hours to cook this bad boy, its resting comfortably in a nice little bed of tin foil and towels in a cooler,, nighty night for a couple of hours
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Looks good
Thanks for all your pics
I really learned a lot from this post
I love it when the pig diagrams come out :laugh: -
XLegglover wrote:
well for some reason the pictures from when I brought it in from the grill didnt post right away, but anyway, it pulled apart like no other I have cooked. It came off the grill at 6 this morning, rested till 8 am, and then pulled. I ended up with 17 lbs of meat
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ok, one last question for everyone if your willing. Does anyone have a really good home made sauce to use with pulled pork. I have one that I make for ribs, but when it comes to pulled pork, I have always gone generic and used a store bought sauce. Looking to broaden my horizons if you will.
AS A FINAL NOTE: To everyone who helped with comments and thoughts along this momentous cook for me, I would like to say "Thank-you and have a wonderfull Labor Day weekend from my family to yours" You all have been a huge help and I wish I could share a peice of this delicous pork with you all (that is as long as my 21 month old will allow it!) he normally does not eat a lot of meat yet, but has been chowing down off of the platter. :woohoo:
Thanks, Jason -
Try Trex's Deadguy Sauce.
I hear it's going to win the contest
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where do I find that recipe at for Trex's?
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Well now that looks like pulled pork. Are you glad you cut the loin off when you did? I believe it would have gotten tough as wit leather if you had left it on there. All in all great post. Tim
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Jason look for email through the forum. Tim
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TRex's Deadguy Sauce can be found at food52.com
Check under contests,why not vote while you are there :laugh:
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