Today’s pork shoulder

[bgaviator]

9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they go for next week’s Sunday dinner with the in-laws.

 

[SmokinEdge]

Love the bark color. That’s some fantastic work there.

 

[DRKsmoking]

Very nice, like Eric said real nice bark colour on that.

David

 

[JLeonard]

Absolute porky perfection!

Jim

 

[jcam222]

Porkalicious!!

 

[fxsales1959]

9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they go for next week’s Sunday dinner with the in-laws.

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looks fantastic. the apple juice ice cube really piques my interest.

 

[SmokinAl]

Your PP looks delicious! If you haven’t tried it before, I would suggest using a finishing sauce when you reheat it. This is one of the one’s that a lot of us use.

SoFlaQuer's Finishing Sauce (For Pulled Pork)

I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...

www.smokingmeatforums.com

There are other’s on here too, you can just use the search, but this is the one that we use.
Al

 

[bgaviator]

Your PP looks delicious! If you haven’t tried it before, I would suggest using a finishing sauce when you reheat it. This is one of the one’s that a lot of us use.

SoFlaQuer's Finishing Sauce (For Pulled Pork)

I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...

www.smokingmeatforums.com

There are other’s on here too, you can just use the search, but this is the one that we use.
Al

I have used a finishing sauce before. I usually use Chef JJ’s. However, some people seem to be very aware of the vinegar flavor and they don’t like it. I personally like it, but I’ve had some others comment that they didn’t like that vinegar taste they could detect.