pork shoulder ???

[bbqkolman]

hey guys i bought 2 pork shoulders from Costco and did not notice that they were boneless . they cut the bones out 7lbs each . they should cook faster ? right

[Cheech]

I believe that there is some out there who believe that the bone will assist in transferring the heat to the middle of the meat.
That being said I believe that the meat will be done when it is ready to be done and no sooner.

[Rich Parker]

Did you buy picnics? They will cook up just fine. I think the bone helps keep the meat moist for whatever reason..... :)

[bbqkolman]

also i wanted to make a carolina vinger base sauces, found a lot of recipes but who knows whats good any 1 have any, that they know are good

[bbqkolman]

Did you buy picnics? They will cook up just fine. I think the bone helps keep the meat moist for whatever reason..... :)

not sure rich they say boneless pork sholders, and i see where the cut the bone out at

[Cheech]

Make sure to use a finishing sauce like

1 cup apple cider vinegar
2 tablespoons salt
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes

Heat apple cider vinegar and add dry ingredients. Stir to incorporate. Mix in with pulled pork while shredding.

Not sure if that is what you are referring to for your vinegar based sauce but it really makes a better finished product.

[bbqkolman]

Make sure to use a finishing sauce like

1 cup apple cider vinegar
2 tablespoons salt
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes

Heat apple cider vinegar and add dry ingredients. Stir to incorporate. Mix in with pulled pork while shredding.

Not sure if that is what you are referring to for your vinegar based sauce but it really makes a better finished product.

thanks thats what i was looking for have you made this before ?????

[Cheech]

thanks thats what i was looking for have you made this before ?????

Like have I made it today - Yes
Have I made it last week - Yes
Have I made it at least once a month for the past two years - Yes

I love it and it has been affirmed by two people from NC that stated they could not believe they could get this kind of BBQ in Michigan.

[Catfish Charlie]

Make sure to use a finishing sauce like

1 cup apple cider vinegar
2 tablespoons salt
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes

Heat apple cider vinegar and add dry ingredients. Stir to incorporate. Mix in with pulled pork while shredding.

Not sure if that is what you are referring to for your vinegar based sauce but it really makes a better finished product.


What ratio? (how many pounds cooked or raw would you mix in that amount with?)

[Cheech]

Not sure how to answer the ratio question other than I sprinkle it on the meat. That mixture usually takes care of a batch of meat that I do and usually that is around 110- 120 pounds hope that helps

[Catfish Charlie]

Not sure how to answer the ratio question other than I sprinkle it on the meat. That mixture usually takes care of a batch of meat that I do and usually that is around 110- 120 pounds hope that helps

Thank you - that's exactly what I meant. I will give it a try next time

[Cheech]

Glad to help. You will not be disappointed with the results, it is really good.

[Catfish Charlie]

Glad to help. You will not be disappointed with the results, it is really good.


I usually am cooking for a much smaller group than you (often times only 15~20 pounds) so I'm glad I asked about the quantity you add that to. Since none of the ingredients will spoil, I'll probably put in a spray bottle and keep around so I can mist a tray full at a time. The red pepper flakes wont come out, but I guess the flavor will already be there. Or do you want the distinctness of the pepper flakes noticeable in the finished product? If so I can always sprinkle a few here and there. I'm convinced that good food does have distinct variations in each bite. I learned that when I worked in a pizza shop years ago - if each slice had the exact same ingredients you tired of the taste after 4 or 5 piece, but if you tossed handfuls of different ingredients in different directions making each piece unique I would eat the whole thing!

[Catfish Charlie]

In about 10 minutes I'm pulling 6 butts off the Traeger. I mixed up a batch of Cheech's finishing sauce and will give it a try. Will mist with a spray bottle for the taste test. I deviated from your formula in that I used smoked hickory salt instead of plain salt - we'll see how she goes!

[Catfish Charlie]

yea buddy - that did the trick. I misted over a plateful before adding BBQ sauce - gave it the perfect moisture and flavor. thanks Cheech

[chargrilled]

What ratio? (how many pounds cooked or raw would you mix in that amount with?)

The ratio is up to you. We like alot of the finishing sauce on our Pulled pork.