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Reply #7: It's also good slow smoked. [View All]

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flamin lib Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Feb-06-10 01:59 PM
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7. It's also good slow smoked.
Dry rub it overnight and cook in your smoker for 10-12 hours. Feed new wood chips on every 1 1/2 hours. Let it cool a bit and strip the meet off discarding any large pieces of fat. It's the classic pulled-pork from the Carolinas. Freezes well if you need to--we don't at our house as a whole shoulder only last about three days.

You can do it in the oven as well. Takes a bit of liquid smoke to get the flavor and it makes the whole house smell like a smokehouse, which may not be a bad thing. Set the temp at 250, wrap it in foil and go away for 10-12 hours.

And remember, if your lookin' ya' ain't cookin' so keep the door closed.
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  -Which is better for braising...Boston Butt or Pork Shoulder? LaydeeBug  Feb-05-10 10:44 AM   #0 
  - Boston butt is pork shoulder.  pipoman   Feb-05-10 06:26 PM   #1 
  - Either one. Crockpot it to death with some onions and garlic, then  kestrel91316   Feb-05-10 06:36 PM   #2 
  - I use it in chili verde.  GoCubsGo   Feb-05-10 07:18 PM   #3 
  - A great suggestion  pipoman   Feb-05-10 08:50 PM   #4 
     - Oh, that reminds me of some good chile verde I had years ago in CO.  kestrel91316   Feb-05-10 09:58 PM   #5 
     - We make chile verde with roasted poblanos, tomatillos, and cilantro  Gormy Cuss   Feb-06-10 11:20 AM   #6 
  - It's also good slow smoked.  flamin lib   Feb-06-10 01:59 PM   #7 
 

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