Rich G
TVWBB Honor Circle
I will warn you now that I did not cook this on a grill (some embarrassing story about discovering at 5am that I was out of charcoal.....a very sad thing that has not happened to me in about 25 years!) 
A friend of mine showed up on my doorstep on Thursday with a 10-lb, bone-in pork shoulder (skin-on) from a Kurobota piggy. I won't go into the details, but he is a great guy who was very unnecessarily returning a kindness from a few years back. Anyway, so I had no charcoal, thus the pulled pork plan was out. So I called an audible, de-skinned the shoulder, removed a bit of the prodigious (and gorgeously white and creamy) fat cap, applied a mustard/herb slather, and chucked that beast in a 275F degree oven. I'll tell you now, if you are selling a house, don't bake cookies to provide an aroma, roast a pork shoulder! Our entire house full of guests was drooling everywhere from about 10a onward.
Fast forward to 10 hours later, and the piggy was at 175, which I determined was a good temperature for slicing. I removed it to a cutting board to rest, then proceeded to extract the goodness from the bottom of the roasting pan for a bit of gravy. Used some skimmed fat to build a roux, then added that to thicken the drippings that had been simmering with some onions, carrots and herbs. Strained that into a gravy jug, and we were off to the races.
The pork was absolutely amazing (I've had pork from this butcher before, so not shocked.) The mustard slather came through with a nice subtle flavor in the crust, and the meat was just melt in your mouth tender, flavored by that wonderful fat that had mostly dissolved throughout. The gravy put it over the top for sure. My lovely wife made her trademark sesame noodle salad, some roasted broccoli, and a green salad. Lots of mmmm's from around the table.
What I learned? It's not a sin to roast pork in the oven
ROFLMAO, and I need to try cooking a shoulder to slicing temps on the WSM....it was a nice change and alternative to pulled. Oh, and good pig is good!
Thanks for checking this non0grill cook out.
Rich
A friend of mine showed up on my doorstep on Thursday with a 10-lb, bone-in pork shoulder (skin-on) from a Kurobota piggy. I won't go into the details, but he is a great guy who was very unnecessarily returning a kindness from a few years back. Anyway, so I had no charcoal, thus the pulled pork plan was out. So I called an audible, de-skinned the shoulder, removed a bit of the prodigious (and gorgeously white and creamy) fat cap, applied a mustard/herb slather, and chucked that beast in a 275F degree oven. I'll tell you now, if you are selling a house, don't bake cookies to provide an aroma, roast a pork shoulder! Our entire house full of guests was drooling everywhere from about 10a onward.
Fast forward to 10 hours later, and the piggy was at 175, which I determined was a good temperature for slicing. I removed it to a cutting board to rest, then proceeded to extract the goodness from the bottom of the roasting pan for a bit of gravy. Used some skimmed fat to build a roux, then added that to thicken the drippings that had been simmering with some onions, carrots and herbs. Strained that into a gravy jug, and we were off to the races.
The pork was absolutely amazing (I've had pork from this butcher before, so not shocked.) The mustard slather came through with a nice subtle flavor in the crust, and the meat was just melt in your mouth tender, flavored by that wonderful fat that had mostly dissolved throughout. The gravy put it over the top for sure. My lovely wife made her trademark sesame noodle salad, some roasted broccoli, and a green salad. Lots of mmmm's from around the table.
What I learned? It's not a sin to roast pork in the oven
ROFLMAO, and I need to try cooking a shoulder to slicing temps on the WSM....it was a nice change and alternative to pulled. Oh, and good pig is good! Thanks for checking this non0grill cook out.
Rich
