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Clay Cahill
 
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What others have said for general advice is right in general (though
the advice that 7# is a minimum hasn't been my experience... I get
'standard' results from 5# chunks of shoulder regularly), though I
have found that when using smaller cuts of pork shoulder is that often
it can be 'done' early (as in 10 to 15 degrees under 190). Your
thermometer should only be a guide and your fork should be your final
decision maker.

I've also found (from my own market) is that smaller cuts of pork
shoulder have too much fat trimmed off. When I'm cooking for just my
wife and I and we get a hankering for pulled pork, I generally put a
bit of fat back on top of the smaller cuts and band it with bacon to
keep it in place.
--
Standard Disclaimer:
My Employer gives my internet access, but I don't speak for them...
So blame me for saying something dumb, not them.

Clay Cahill 2004

"I would just like to say that after all these years of heavy drinking, bright lights and late
nights, I still don't need glasses. I drink right out of the bottle." - David Lee Roth