20lbs of pork shoulder tomorrow

[mr x]

Grabbed a couple good sized butts on sale at SS for a party on Saturday. Hit one with a bastardized version of Chris Lilly's pork shoulder injection:

C. Lilly Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

My version
3/4 cup sour cherry nectar (SS ethnic section)
1 tablespoon salt
2 tablespoons Worcestershire
1 tsp SS chipotle sauce

Going to let it sit until 7pm tomorrow, then onto the KK. Going to do the other one with something else tomorrow afternoon.

[wortly]

Try a mustard vinegar mop/marinade, you won't be disappointed. Lots of recipes on the VWB.

[NASH]

Try a mustard vinegar mop/marinade, you won't be disappointed. Lots of recipes on the VWB.

Thanks! No mopping on ceramic cookers though. Well you can, but you do more harm to the meat than good. Just sayin'

Marinade or brine is of course completely doable no matter what you cook on


Looks good Xman, so you injected and marinading?

[mr x]

OK, getting ready to inject the other butt for an 8pm smoke. Little variation this time

100ml maple syrup
2 tsp ancho chile
tsp smoked salt
some pilsner, just enough to get the spice and syrup to incorporate

We'll see what happens. The above one is injected, but so much leaks out in the pan, it's pretty much a marinade too.

[mr x]

Pics in a couple days. It's fucking awesome....

[mr x]

[mr x]

[mr x]

[mr x]

I love the smell of pork shoulder in the morning.

[mr x]

[jeffsmith]

Man, that looks good.

How did the one with the sour cherry nectar turn out? (Delicious I know, but… )

[mr x]

It's hard to tell if you're really accomplishing much with those injections. I thought the maple/ancho mix did add something, more than the cherry.

[NASH]

Looking good brother! But..... where's the finished fucking photos? Fuck!

Sent from the hop-phone.

[mr x]

They got eaten, lol. I did try the Top Chef horseradish coleslaw recipe and it was quite popular. I cut down on the mayo a bit, probably 3/4 cup, and used beet horseradish for nice color.

[jeffsmith]

It's hard to tell if you're really accomplishing much with those injections. I thought the maple/ancho mix did add something, more than the cherry.

I thought the sourness of the cherry might have cut through some of the fat in the pork. Like the sound of the maple/ancho mix though, might have to give that one a shot myself.

[mr x]

I think it's there, just way in the background. It was hard to tell what other people thought of the particular tastes because they were shovelling it down by the handfuls and raving like a snakehandlers sermon, lol. These shoulders weren't too bad on the fat, far less than the last one I did. Or maybe it just cooked out better this time....