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Author Topic: 21 lb pork shoulder, best recipe???  (Read 1306 times)

Offline HUNTINCOUPLE

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Re: 21 lb pork shoulder, best recipe???
« Reply #30 on: July 04, 2020, 07:04:40 PM »
It's so good he ain't sharing! :drool:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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Kill your television!  ICEMAN SAID TO!

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Time in the woods is more important than timing the moon.

Offline Buck Rub Jr

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Re: 21 lb pork shoulder, best recipe???
« Reply #31 on: July 05, 2020, 11:14:18 AM »
I was going to do a 4th of July brisket again this year but you swayed me to go pork butt..seasoned with Meat Church Honey Hog and Holy Voodoo, Spritzed with Dr. Pepper Cream Soda every 45 min- hour, wrapped tight around 165 with foil, pulled at 205, wrap tight with another layer of foil then stuck them in the cooler to rest for two hours. Lightly brown some corn tortillas in a pan with a little butter, take some coleslaw mix and throw in some mayo, sriracha, lime juice, cilantro, salt and jalapeņo juice and you got a dandy street taco 😛
They is where you aint and you aint where they is.

Offline Crunchy

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Re: 21 lb pork shoulder, best recipe???
« Reply #32 on: July 05, 2020, 01:11:43 PM »
I did two 6 pounders yesterday.  Been trading sweet for heat, and barely use any brown sugar.  Just salt, pepper, cayenne pepper, chili powder, cumin, garlic and onion powder.  Marinate for 8 hrs, tossed on the grill at midnight and done at 2 the next afternoon.  Pull/chop and made enough tacos for 10 people to eat all day.  Someone else made the salsa, but it was MONEY!

Offline Fl0und3rz

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Re: 21 lb pork shoulder, best recipe???
« Reply #33 on: July 05, 2020, 07:18:10 PM »
Did two butts for Independence Day. Just used salt, pepper, and garlic powder, smoked about 4 hours at 250, finished in 300F oven for about 2 hours.  With low spice, leftovers are going for carnitas, and people can season as they like.

 


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