AllenOK
Executive Chef
My other half, PeppA, has been begging me, for months, to smoke off some pork and make Posole with the smoked pork.
Well, a couple days ago, I bought a pork picnic shoulder roast, skin on. Last night I got it out, cut off the skin, and seasoned it up with my rub. I let it sit in the fridge all night, uncovered. This morning, at around 6:20 am, I fired up my smoker. The roast went in around 7 am. I'm planning on treating it just like I do pork butt, smoke for 5 hours, then wrap in plastic, then foil, and into a 250 degree oven for 4 hours. This way, it should come out of the oven at 4 pm, leaving me plenty of time to prep the ingredients for Posole, and to pull the pork. Dinner tonight ought to be good!
I'm hoping to have some leftover pulled pork to use for "other" things. Either just some basic BBQ sandwiches, quesadillas, enchiladas, or something.
Well, a couple days ago, I bought a pork picnic shoulder roast, skin on. Last night I got it out, cut off the skin, and seasoned it up with my rub. I let it sit in the fridge all night, uncovered. This morning, at around 6:20 am, I fired up my smoker. The roast went in around 7 am. I'm planning on treating it just like I do pork butt, smoke for 5 hours, then wrap in plastic, then foil, and into a 250 degree oven for 4 hours. This way, it should come out of the oven at 4 pm, leaving me plenty of time to prep the ingredients for Posole, and to pull the pork. Dinner tonight ought to be good!
I'm hoping to have some leftover pulled pork to use for "other" things. Either just some basic BBQ sandwiches, quesadillas, enchiladas, or something.