7.5kg pork shoulder

[cinque]

What would you do with it?

I've done a smaller size at 130 in the oven on top of pots, carrots and pears for 6hrs, but the size of this has me worried!

Maybe pulled pork?

[omniflow]

cinque said:

What would you do with it?

I've done a smaller size at 130 in the oven on top of pots, carrots and pears for 6hrs, but the size of this has me worried!

Maybe pulled pork?

Around 18 hours in a smoker at between 100 - 110 centigrade. Take the skin off first, use a rub if you want. Leave to rest wrapped in foil & tea towels for a couple of hours and then shred. Serve with a BBQ sauce of your choice and coleslaw. The shoulder blade should come out very easily and completely clean.

The biggest I've done is 9Kg.

In theory you can get away with smoking it for the first 4 or 5 hours and then doing the remaining 13 - 14 hours in the oven, but where's the fun in that?

[oddman]

omniflow said:

Around 18 hours in a smoker at between 100 - 110 centigrade. Take the skin off first, use a rub if you want. Leave to rest wrapped in foil & tea towels for a couple of hours and then shred. Serve with a BBQ sauce of your choice and coleslaw. The shoulder blade should come out very easily and completely clean.

The biggest I've done is 9Kg.

In theory you can get away with smoking it for the first 4 or 5 hours and then doing the remaining 13 - 14 hours in the oven, but where's the fun in that?

Absolutely spot on

You also need about 20 friends and 40 bread buns!

I would do it overnight. I've got a kamado joe which could stay alight on a bucket of lump wood charcoal overnight and stay reliably +/- 5 degrees of target temperature

If you haven't got a barbecue then Hugh Fearnley Whittingstall has a recipe - Pork Shoulder 'Donnie Brasco' which would fit the bill

[leemanning]

If you've not got a smoker, I would cut it into cricket ball sized chunks and put it in the slow cooker.

Remove the skin and any large lumps of fat, but keep some on. Cover in a rub of your choice. Then put it in a slow cooker for 6-7 hours on high. Needs nothing else in the slow cooker, the meat can go straight on the bottom.

I'm a big bbq & smoking fan, but the slow cooker method above gives decent pulled pork with absolutely minimal effort. If you wanted a smoky flavour you could cheat and add a bit of liquid smoke and find a smokey sauce to go with it.

St Pierre buns are a winner too. Toast them (on a pan, not a toaster) first.