Naked or dressed pork shoulder


 
Dustin Flavell

Dustin Flavell

TVWBB Pro
Okay doing two shoulders today. One I plan on injecting then rubbing and making pulled pork. In order not to wear out the family with pulled pork for the next few weeks I thought I'd cook the other shoulder naked (no rub no injection). I would use this one to make burritos, enchiladas and perhaps other dishes with shredded or pulled pork. Since I might want a different flavor than the slap yo daddy rub/injection/sauce I thought I might just smoke right out of the package and then season appropriately depending on how I use the left over pork. What do you all think? Should I still inject, but use something less subtle. Rub at all or just go naked? Thank you!
 
Do your usual version on one and the other do it naked. Then, with the naked one you could have different meals that are very different: do one with teriyaki sauce and if there are leftovers from that, then use it it for burritos, etc.

A big change from the usual is always a nice change.
 
Thanks all for the advice. I went with salt only this time. Smelled like bacon while cooking and smelled like a salted ham when I wrapped it. Just took off the little guy and is sitting in the cooler resting. Time to pull and slice the other and have some din din. Thanks again for the help.
 
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