Pork shoulder for a crowd


 
W

Werner

TVWBB Member
Thanks everyone for all the advise on the CSMs on my previous post. I decided to cook for a football senior night charity event instead of the football team dinner. So I think I will pick up so pork shoulders since it will be easier in the WSM to cook for a crowd. Whatever I cook it will go to the concession stand for the booster charity and seniors. With my BBQ, I wing it quite a bit and don't follow too many recipes. With the stakes a little higher I might not wing it so much, maybe not a recipe but just some guidelines. Pork shoulder, in the past I have rubbed it with brown sugar, mustard, salt, garlic, pepper, coriander sometimes and I am sure I am leaving stuff out. Every time is a little different. I dont want to mess this up since we will be serving it in concession stand and want to have it appeal to a lot of people. Thinking Mr. Brown recipe or something like ti. Coriander works well for me but not in this case.

Sauce sides, while not perfect, I am thinking commercial BBQ sauce, and thin it with with apple juice and/or apple cider vinegar. Maybe have a spicy and not so spicy. Side of slaw with some bulkies. I am thinking keep pork basic and let people sauce.

Lastly, I am in New England and it has been quite warm. I grill all year, but do not use the smoker all year. I plan to cook Thursday night and we are probably getting a cold snap with frost. Not the end of the world and certainly not the coldest, but need to plan for finishing in the oven if it stalls over night. Again, not the end of the world.

Suggestions?

Thanks in advance
 
It sounds like a good plan, I too am not a big sauce person but, have them available but, I have one question…
What are “bulkies”?
 
Timothy F. Lewis said:
It sounds like a good plan, I too am not a big sauce person but, have them available but, I have one question…
What are “bulkies”?
Click to expand...
Bulky rolls. Could use the small hamburger rolls. But thought for folks they want something a little larger. I didn't realize it doesnt translate well, but here is a link to grocers than carries them. Basically larger hamburger rolls for lack of better explanation. Fantini is local and good rolls at least for mass produced.

www.shopmarketbasket.com

Fantini Bulkie Rolls 6 Pack - Market Basket

13 oz. pkg. 6 Pack Original, Wheat
www.shopmarketbasket.com www.shopmarketbasket.com

 
Like a Kaiser roll in the midwest.
I like regular burger buns for PP. I want to taste the meat.
 
Werner said:
Thanks everyone for all the advise on the CSMs on my previous post. I decided to cook for a football senior night charity event instead of the football team dinner. So I think I will pick up so pork shoulders since it will be easier in the WSM to cook for a crowd. Whatever I cook it will go to the concession stand for the booster charity and seniors. With my BBQ, I wing it quite a bit and don't follow too many recipes. With the stakes a little higher I might not wing it so much, maybe not a recipe but just some guidelines. Pork shoulder, in the past I have rubbed it with brown sugar, mustard, salt, garlic, pepper, coriander sometimes and I am sure I am leaving stuff out. Every time is a little different. I dont want to mess this up since we will be serving it in concession stand and want to have it appeal to a lot of people. Thinking Mr. Brown recipe or something like ti. Coriander works well for me but not in this case.

Sauce sides, while not perfect, I am thinking commercial BBQ sauce, and thin it with with apple juice and/or apple cider vinegar. Maybe have a spicy and not so spicy. Side of slaw with some bulkies. I am thinking keep pork basic and let people sauce.

Lastly, I am in New England and it has been quite warm. I grill all year, but do not use the smoker all year. I plan to cook Thursday night and we are probably getting a cold snap with frost. Not the end of the world and certainly not the coldest, but need to plan for finishing in the oven if it stalls over night. Again, not the end of the world.

Suggestions?

Thanks in advance
Click to expand...
Sounds good. Are you doing the whole shoulder or just the butt end? I like the whole shoulder however to fit on the 18 wsm requires sawing some of the shank off, depending on size of shoulder.
 
Werner said:
Bulky rolls. Could use the small hamburger rolls. But thought for folks they want something a little larger. I didn't realize it doesnt translate well, but here is a link to grocers than carries them. Basically larger hamburger rolls for lack of better explanation. Fantini is local and good rolls at least for mass produced.

www.shopmarketbasket.com

Fantini Bulkie Rolls 6 Pack - Market Basket

13 oz. pkg. 6 Pack Original, Wheat
www.shopmarketbasket.com www.shopmarketbasket.com

Click to expand...
Regional dialect! That is something that I find completely fascinating about this country! One of my sisters lives in Pittsburgh, the other in Oregon. Pittsburger is an interesting language, things like “jumbo” for ham, and of course “chipped” where here the term is more “fluffed” when talking about thinly sliced ham. “Yinz” is another great term! And the accent is pretty distinctive too, I’m bad about picking up accents, I spend a few days with my sister and I’m a “Burgher”, I used to spend a week with my parents in Georgia? Yep, I get all southern!
Enjoy the bulkies!
 
Butt end, bone in. Agreed on the whole shoulder, it is great. This was just on sale for $1.49 which only a few years ago would have been expensive.
 
Timothy F. Lewis said:
Regional dialect! That is something that I find completely fascinating about this country! One of my sisters lives in Pittsburgh, the other in Oregon. Pittsburger is an interesting language, things like “jumbo” for ham, and of course “chipped” where here the term is more “fluffed” when talking about thinly sliced ham. “Yinz” is another great term! And the accent is pretty distinctive too, I’m bad about picking up accents, I spend a few days with my sister and I’m a “Burgher”, I used to spend a week with my parents in Georgia? Yep, I get all southern!
Enjoy the bulkies!
Click to expand...
Yep, it is really fascinating. Hoagie, sub, pop, soda. I spent some time as a kid in the south and it was always pop. Up here in NH, its soda or just Coke.
 
Werner said:
Yep, it is really fascinating. Hoagie, sub, pop, soda. I spent some time as a kid in the south and it was always pop. Up here in NH, its soda or just Coke.
Click to expand...
We love us some Market Basket!! Switched from Shaws years ago.

Good luck with the shoulder, Warner. That's going to be outstanding.
 
Hi Everyone....

Thanks for all the tips and insight. I took a step back and cooked one bone in Butt and think it came out pretty darn good for the team dinner. I did notice the cooker was running a little hot than expected before heading to bed, so lesson learned is to triple check if the mid-section is seated right. I checked it, but probably not good enough since I came out in the morning and opened vents and tapped the cooker, but there was a lot of spent fuel and the mid section settled so probably was not fully seated. The pork registered about 178 so either hit the 190 plus and came down or plateaued and not enough to pull. I finished it in the oven and think it came out pretty good. I mixed with a little BBQ sauce, AJ and AC vinegar along with some garlic and salt. Cooked and I froze it for the dinner on Thursday.

Beforehand, I rubbed with mustard, brown sugar, salt before smoking.

After, I pulled, more AC vinegar, a little BBQ sauce. It has some flavor but not too saucy at all so think it came out pretty good. I plan to have sauce on the side.

I may try and cook for the concession stand as I planned originally, but will try a whole shoulder. Been a long time since I have done this but lots of food which is good for the team. I may start a separate thread but usually trim skin off and cook.....Lots of fuel since in New England its colder at night.

Pics attached. Thanks again everyone

20251018_205106.jpg20251019_113219.jpg20251019_114831.jpg
 
You must log in or register to reply here.

 

Back
Top