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Thread: Question about Pernil - Carribbean Pork Shoulder

  1. #11
    Senior Member daveb's Avatar
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    Thanks Mucho, you're the schweinemeister.

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    But a little outside my equipment constraints... Have used enough garlic to keep the vampires away for awhile. Will use 190 as pull temp. Will do FTC.


    Regards,

    Dave
    Dave
    Older and wider.

  2. #12
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    definitely pulled, no slice.

  3. #13
    Senior Member daveb's Avatar
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    Thanks to all for the suggestions. Put the shoulder in at Midnight Tues on a short rack in disposable pan. (hotel pan does not fit in smoker afterall) 225F. Foiled the next morning as it went from 150ish to 180. Pulled right at 190 after 15 hours. Nice color but not crisp. Quick sear then wrapped in foil, wrapped in couple towels then in a preheated cooler for transport.

    The shoulder was a little fattier than the butts I normally do. Meat stayed in plateau a long time. Had to gently roll it on and off grill to sear. Finished it was a puller - no suji or cleaver needed. Garlic flavor permeated the roast. I guess the crowd liked it, there was not enough meat left on the bone to give to the dog



    Alas, no pics.
    Dave
    Older and wider.

  4. #14
    Senior Member Mucho Bocho's Avatar
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    Dave, I'm sure it was superb but no pics? Unforgivable
    One thing you can give and still keep...is your word.

  5. #15
    Senior Member daveb's Avatar
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    Guess I have no choice but to do it again?
    Dave
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  6. #16
    Senior Member Mucho Bocho's Avatar
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    Thats the attitude my friend. I might be in tampa later this year, maybe we can make your next batch together?
    One thing you can give and still keep...is your word.

  7. #17
    Senior Member daveb's Avatar
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    Cmon! Sounds good.
    Dave
    Older and wider.

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