Need some timing and other help! I'm cooking for a party next Saturday for my dojo. One of my dojo buddies raises pigs, and he offered a couple of butts. Woohoo! Fabulous backyard pork! So exciting!
So today he gave me the meat, which is one nicely trimmed boneless rolled butt (about 5 pounds) and an untrimmed bone in picnic.
Suddenly...method and timing are a lot less straightforward (I think).
I'm planning to trim the skin and fat from the shoulder - if I was making pernil or carnitas I'd leave it on, but it doesn't seem like a good idea for smoking. The bones stay in because it seems like a bad idea to try to bone it and roll it. What about cooking time? Are they going to be radically different?
To complicate matters, I'm thinking of also doing a brisket over the butts because the amount of pork may be a little light (we're looking at about 30 guests but it could be more), which means the butts will be tricky to get at.
Is this just a big succession of bad ideas? Would I do better to buy another butt to make the nut?
So today he gave me the meat, which is one nicely trimmed boneless rolled butt (about 5 pounds) and an untrimmed bone in picnic.
Suddenly...method and timing are a lot less straightforward (I think).
I'm planning to trim the skin and fat from the shoulder - if I was making pernil or carnitas I'd leave it on, but it doesn't seem like a good idea for smoking. The bones stay in because it seems like a bad idea to try to bone it and roll it. What about cooking time? Are they going to be radically different?
To complicate matters, I'm thinking of also doing a brisket over the butts because the amount of pork may be a little light (we're looking at about 30 guests but it could be more), which means the butts will be tricky to get at.
Is this just a big succession of bad ideas? Would I do better to buy another butt to make the nut?
