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Looking to share 14# of Costco pork shoulder - wicker park

Looking to share 14# of Costco pork shoulder - wicker park
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  • Looking to share 14# of Costco pork shoulder - wicker park

    Post #1 - September 3rd, 2009, 2:37 pm
    Post #1 - September 3rd, 2009, 2:37 pm Post #1 - September 3rd, 2009, 2:37 pm
    Picked up a 14# package containing a pair of pork shoulders today since it was cheaper than 1, 7# shoulder from just about anywhere else.

    Anyone interested in splitting it? It was about $19 so figure $9 should do it. Don't really need 2 and don't really want to freeze it.

    If there aren't any takers, you'll probably see another post for some free pulled pork come tuesday. :)

    BTW, I'm near Damen and Division.
  • Post #2 - September 3rd, 2009, 11:50 pm
    Post #2 - September 3rd, 2009, 11:50 pm Post #2 - September 3rd, 2009, 11:50 pm
    Hi,

    You may really want to smoke both for pulled pork. They loose maybe 40% of their weight while cooking. I freeze pulled pork in 2-cup size ziploc bags.

    This week I made pea soup. I was searching through the freezer for ham, but came upon the pulled pork first. It went into the soup instead.

    If you are having guests, it is not too difficult to persuade them to take home your pulled pork, too.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #3 - September 4th, 2009, 6:47 am
    Post #3 - September 4th, 2009, 6:47 am Post #3 - September 4th, 2009, 6:47 am
    It's no so much that i *couldn't* find something to do with it, it's just that my smoker probably can't even hold both of these. I may wind up having to do them separately.

    Thanks for the tips.
  • Post #4 - September 4th, 2009, 8:38 am
    Post #4 - September 4th, 2009, 8:38 am Post #4 - September 4th, 2009, 8:38 am
    What kind of smoker do you have? Sure there is a way to fit 2 into most smokers I know of.

    If not, grab a bottle of Mojo marinade and marinate the shoulder in a ziploc with most of a bottle overnight. Then braise with a small amount of the marinade and a bunch of sliced onions. I normally remove my lid when ready (4 hours or so) and hit it with the broiler to crisp the fat cap.

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