Riffed on this recipe:
http://www.esquire.com/feature...ulder-recipe-ll-0407
but instead of the ground shoulder I used a lb of fennel sausage and a lb of blood sausage. The shoulder was probably closer to 6 lbs and the butcher did an indifferent job of butterflying it. It certainly wasn't an even thickness. Some recipes use boneless loin (wrapped in belly) instead of butt, so that's probably easier to even out and roll. Anyway, stuff, roll and truss and you get this:
My shoulder was in the six to seven range. Apply this:
And seven hours later, you get this:
Apply a knife and you end up with this:
If you notice in the recipe, it says cook the "loin" for 2 1/2 hrs to 160. I pushed this to get the butt as tender as I could and I figured with all that stuffing, there wasn't any way it could dry out. I was right. Therm read 205 by the time I took it off.
Used TJ natural briquets. Covered half the grate with unlit and then dumped a chimney of lit on top. Ran it pretty much untouched for 6 hrs and then transfered to a freshly fired kettle for the last hour. That really crisped up the skin.
Seriously, this may be the best thing I've ever taken off the grill. The stuffing, meat, cracklin' combination is heavenly. Everyone who likes pulled pork should give it a try. And it's so easy!
-Mike
http://www.esquire.com/feature...ulder-recipe-ll-0407
but instead of the ground shoulder I used a lb of fennel sausage and a lb of blood sausage. The shoulder was probably closer to 6 lbs and the butcher did an indifferent job of butterflying it. It certainly wasn't an even thickness. Some recipes use boneless loin (wrapped in belly) instead of butt, so that's probably easier to even out and roll. Anyway, stuff, roll and truss and you get this:
My shoulder was in the six to seven range. Apply this:
And seven hours later, you get this:
Apply a knife and you end up with this:
If you notice in the recipe, it says cook the "loin" for 2 1/2 hrs to 160. I pushed this to get the butt as tender as I could and I figured with all that stuffing, there wasn't any way it could dry out. I was right. Therm read 205 by the time I took it off.
Used TJ natural briquets. Covered half the grate with unlit and then dumped a chimney of lit on top. Ran it pretty much untouched for 6 hrs and then transfered to a freshly fired kettle for the last hour. That really crisped up the skin.
Seriously, this may be the best thing I've ever taken off the grill. The stuffing, meat, cracklin' combination is heavenly. Everyone who likes pulled pork should give it a try. And it's so easy!
-Mike