Pork shoulder

[bbqking01]

Doing 4 shoulders for a wedding rehearsal dinner. Going to break out the beans tomorrow. More pics to follow


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[bbqking01]

Accidentally put 2 of same pic


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[jcnaz]

Looks good!

[TheHojo]

How did you set up your fire for these - charcoal basket on each side with a water pan below the shoulders?

If so - how much of each basket do you light before putting the shoulders on?

[bbqking01]

Yes charcoal basket on each side, I fill them to the top of basket, approx 25 briquettes in each. I use off brand match light on bottom and kings ford regular on top. Once grey, put meat on, then chips on top of coals. And yes there is a water pan underneath. I light it all at the same time.


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[bbqking01]

More pic The finished pork, and the beans. For some reason they look a little runny.
We tripled the beans but, I'll give you a list not tripled.
1lbs ground beef
1 reg. can of butter beans
1 reg can of dark kidney beans
1 32oz can of pork and beans
2 tbs vinaigrette
3/4 co of catsup
1 cp of brown sugar
1 tsp dry mustard
1 lbs bacon bits (use real)
1 yellow onion
Garlic salt and pepper to taste
Drain all beans except the pork and beans.




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[qrczak1]

This looks like you did the pork in high temps, didn't you? It's difficult to pull it afterwards, isn't it?
Furthermore, sorry to say but it looks quite dry. Was that planned?

[bbqking01]

It's not dry on the bottom, I'll stir it up as it's served, plus if need be I'll add moisture.


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[bbqking01]

No it wasnt hard, used my bear claws.


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[natedg20020]

This looks like you did the pork in high temps, didn't you? It's difficult to pull it afterwards, isn't it?
Furthermore, sorry to say but it looks quite dry. Was that planned?

Aren't you delightful.


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[bbqking01]

This looks like you did the pork in high temps, didn't you? It's difficult to pull it afterwards, isn't it?
Furthermore, sorry to say but it looks quite dry. Was that planned?

Aren't you delightful.


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my thought exactly!


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[HoosierKettle]

That's a lot of pork!  Looks good. I use a similar roaster for serving and keeping warm. Works great. I add a vinegar based finishing sauce to mine and if it still needs moisture throughout the serving time, I'll add some apple juice. That's what's so great about pulled pork is it will suck up added moisture if needed.


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