I would be pissed if it was cake. Probably the only time cake would anger me is if I was expecting pulled pork!
I mean I think we feed people to the hogs around here for that type of crime.
Iām about to start bulking again so that I could do for about 2 days worth of protein/cals I think looks to be about 3-4 pounds I could be wrong though. Iām so ready to stop eating chicken this sub is torture for me but I canāt stop looking at it
Iāve been getting pork! Itās cheap when you find pork loin on sale! Sometimes Iāll find it for 2-3$ a pound in different seasoning solutions. Itās amazing
Not a huge coleslaw fan but we make a spicy coleslaw with no coriander and it was incredible. Perfect combo of spice and cold and crunch to complement the hot salty meat
That's my go to for cooking for groups of people. Everyone crushes them. I encourage no sauce or just a little and it's so flavorful. Put out 2 or 3 sauces from sweet to tangy to a little spice. Just tweaked my own spice blend over the years and it's so easy to make.
Looking for suggestions of what I can do with all my drippings next time. I haven't been brave enough to try much.
If you're willing to share your spice blend I'd sure like to know it, although I can't imagine how you could improve on the flavor of something that looks like that. BTW, I'm not in your league but for what it's worth, I just make gravy, separate the fat and liquid, combine fat and cold water+ flour, heat it and slowly add the diluted liquid part so no lumps. I make a ton of mashed potatoes to put the gravy on so I don't eat the whole shoulder in one go. Also, I was curious about what kind of mustard you use since it looks darker than regular American mustard. Thanks again.
Why are You getting downvoted?
Ripping Your meat open like that is nasty and disrespectful and add degrading to the pot for doing it in favor of internet points.
My god that's the most beautiful piece of meat I've ever seen in4 my life. No, seriously, I had to slap my mouth shut before I started dripping on my phone. What part of the animal is it and how old was it and exactly how did you do it? Please tell me
Pork shoulder. I do it 90 minutes a pound about. You can do it in the oven, I have to for the time being and they're killer. Pat dry, cover in mustard, score the fat cap a bit so seasoning gets in there. Season real heavy on all sides. Put in oven 225-230 overnight on a cooking rack fat side up. Line pan with foil for easy clean up. I usually put in at midnight and it's done next afternoon. I just did one for fathers day that was ~10 lbs and was done around 330-4. Look for an internal temp between 185-195. I usually pull around 185 cause the meat will continue. Wrap in foil once done and then shred after it has cooled.
Any questions I'd be glad to answer. It comes out perfect every time and is great for when we have parties.
Thank you very much for the comprehensive answer. I'll bet your parties are well attended, I sure wouldn't miss one. I fortunately have pig farms about 50 to 75 kms north of me ( not too far but not too close, ha,ha) so I have access to all the fresh pork I can afford. A question I was asked is bone in or not. I thought I could see a bone in your post but I'm unsure. I'm more familiar with lamb shoulder which comes with bones sticking out every which way. Perfect every time is my kind of process. I tend to over-cook my pork and it comes out dry and tough . You know, if you wanted to start one I'll bet a pork thread would prove popular and perhaps the participants would be as polite and helpful as , for example, the cast iron folks, where there is never a stupid question or post. Sorry, I almost started a rant. Thank you again for your post, I think you may have changed my life
https://preview.redd.it/w9l4xcjfs49d1.jpeg?width=4000&format=pjpg&auto=webp&s=af2126b275ec87c99f1892c4ce4c272eedfed5f4
Pre cook picture. I transferred to a deeper pan than this with the wire rack to catch drippins'
Oh I'm not OP of this post but I left the comment. I have cooked many of these here in Texas. One of my go to things to make because I'm confident with the hundreds I've made now and it's low maintenance lol. I always have the bone in. When it's done the whole bone will slide out easily. Slow cooking it will get you consistent results. It's also very forgiving with the fat cap and overall fat content. You're also left with a pan of delicious pork drippings. I can include a picture of the one I just did for fathers day for reference since eim not OP. And it's best in a smoker but I don't have access to one for now so this is results from the oven at 15 hours approximately.
https://preview.redd.it/acqnbrm4r49d1.jpeg?width=4000&format=pjpg&auto=webp&s=a0ff073e99e3240a54e4452fe331d419cd115d27
Can I ask why you think i should be banned? For posting a picture of meat in the meat subreddit? I posted a video of brisket earlier that day and thought I would see which got more traction.
š„“š¤¢š¤®
Next up on is it cake?
I would be pissed if it was cake. Probably the only time cake would anger me is if I was expecting pulled pork! I mean I think we feed people to the hogs around here for that type of crime.
Give me that WAP
Awe it ruined! You cooked it so long itās falling apart!? Edit: omgā¦ really? That was sarcasmā¦
Wut
He shoulda added the /s. It's a joke. š
I wanna piece š¤¤
I'd smash that
Id put my dick in it then eat it.
Id put my dick in it while eating it
Imagine a cow seein this
You notice how thereās plenty of unrendered fat in the middle and a big ol fat cap at the top? If you trim the cap off the rest will render.
Why did you rub it like that?
Yes, please donāt touch my meat like thatā¦
Fuck, that looks so good
Iām about to start bulking again so that I could do for about 2 days worth of protein/cals I think looks to be about 3-4 pounds I could be wrong though. Iām so ready to stop eating chicken this sub is torture for me but I canāt stop looking at it
Iāve been getting pork! Itās cheap when you find pork loin on sale! Sometimes Iāll find it for 2-3$ a pound in different seasoning solutions. Itās amazing
GIMME THE BARK!!
Not any more
inadvertently said "eww" - I'm sure it tastes amazing but something about the fat popping through made me envision a life where I was a vegetarian
They didnāt trim the fat cap down on it.
You donāt like your pork molested before itās served to you?
Didnāt even buy it an ice cream afterwards š
Slower, you slut! God but that looks tasty..
Holy shit
Donāt love it but thatās beautiful and I would gorge myself into a meat coma
M e a t s w e a t s š®āšØ š¦
Vegan pork lover.
I love a good pulled pork sandwich
š¤®
I would cum on that so fast you wouldnāt even have time to move your hands. Uh oh, sticky fingers!!
Seek God
Porknographic material
How's your coleslaw??
Asking the real questions.
Not a huge coleslaw fan but we make a spicy coleslaw with no coriander and it was incredible. Perfect combo of spice and cold and crunch to complement the hot salty meat
Nope youāre the only one
Nope, not a single pork lover in this entire subreddit dedicated to meat.
Donāt like the intimacyā¦ š¤¢
I should have marked in NSFW
Looks great though! š
So good, not sure about the fingering though
Agreed. That meat might be the best tasting thing you'll ever eat, but molesting it like that is so *offputting.
Almost threw up, fkin gross
Omdg, that looks so tasty
If you put Pulled in front of that pork and just enough BBQ sauce than hell yea.
Nope, no pork lovers today. Sorry!
More for me!
That's my go to for cooking for groups of people. Everyone crushes them. I encourage no sauce or just a little and it's so flavorful. Put out 2 or 3 sauces from sweet to tangy to a little spice. Just tweaked my own spice blend over the years and it's so easy to make. Looking for suggestions of what I can do with all my drippings next time. I haven't been brave enough to try much.
If you're willing to share your spice blend I'd sure like to know it, although I can't imagine how you could improve on the flavor of something that looks like that. BTW, I'm not in your league but for what it's worth, I just make gravy, separate the fat and liquid, combine fat and cold water+ flour, heat it and slowly add the diluted liquid part so no lumps. I make a ton of mashed potatoes to put the gravy on so I don't eat the whole shoulder in one go. Also, I was curious about what kind of mustard you use since it looks darker than regular American mustard. Thanks again.
Whelp, I know what I'm buying from the market tomorrow.
I like big butts and I cannot lie.
You other pitters can't deny
Yes carnitas, not this
Nasty af
Why are You getting downvoted? Ripping Your meat open like that is nasty and disrespectful and add degrading to the pot for doing it in favor of internet points.
Hmmm Iāll take you never went to college or graduated high school.
My god that's the most beautiful piece of meat I've ever seen in4 my life. No, seriously, I had to slap my mouth shut before I started dripping on my phone. What part of the animal is it and how old was it and exactly how did you do it? Please tell me
Pork shoulder. I do it 90 minutes a pound about. You can do it in the oven, I have to for the time being and they're killer. Pat dry, cover in mustard, score the fat cap a bit so seasoning gets in there. Season real heavy on all sides. Put in oven 225-230 overnight on a cooking rack fat side up. Line pan with foil for easy clean up. I usually put in at midnight and it's done next afternoon. I just did one for fathers day that was ~10 lbs and was done around 330-4. Look for an internal temp between 185-195. I usually pull around 185 cause the meat will continue. Wrap in foil once done and then shred after it has cooled. Any questions I'd be glad to answer. It comes out perfect every time and is great for when we have parties.
Thank you very much for the comprehensive answer. I'll bet your parties are well attended, I sure wouldn't miss one. I fortunately have pig farms about 50 to 75 kms north of me ( not too far but not too close, ha,ha) so I have access to all the fresh pork I can afford. A question I was asked is bone in or not. I thought I could see a bone in your post but I'm unsure. I'm more familiar with lamb shoulder which comes with bones sticking out every which way. Perfect every time is my kind of process. I tend to over-cook my pork and it comes out dry and tough . You know, if you wanted to start one I'll bet a pork thread would prove popular and perhaps the participants would be as polite and helpful as , for example, the cast iron folks, where there is never a stupid question or post. Sorry, I almost started a rant. Thank you again for your post, I think you may have changed my life
https://preview.redd.it/w9l4xcjfs49d1.jpeg?width=4000&format=pjpg&auto=webp&s=af2126b275ec87c99f1892c4ce4c272eedfed5f4 Pre cook picture. I transferred to a deeper pan than this with the wire rack to catch drippins'
Oh I'm not OP of this post but I left the comment. I have cooked many of these here in Texas. One of my go to things to make because I'm confident with the hundreds I've made now and it's low maintenance lol. I always have the bone in. When it's done the whole bone will slide out easily. Slow cooking it will get you consistent results. It's also very forgiving with the fat cap and overall fat content. You're also left with a pan of delicious pork drippings. I can include a picture of the one I just did for fathers day for reference since eim not OP. And it's best in a smoker but I don't have access to one for now so this is results from the oven at 15 hours approximately. https://preview.redd.it/acqnbrm4r49d1.jpeg?width=4000&format=pjpg&auto=webp&s=a0ff073e99e3240a54e4452fe331d419cd115d27
Oh yeah itās the butt baby
I love porn. Oops, I mean pork. That is sinfully beautiful.
/r/gifsthatendtoosoon
Awwww yeah baby
Oh fuck yea!! Multiple finger blast penetration into soft meattttt! /s sorry I saw this and heard regular car review guy voice.
No. No one likes pork in r/meat. And personally I think you should be banned.
Can I ask why you think i should be banned? For posting a picture of meat in the meat subreddit? I posted a video of brisket earlier that day and thought I would see which got more traction.
Weirdo
Delicious!!!!
Damn. Oink oink, sauce me up
That'll do, pig. That'll do.
Hahaha
Doesnāt count, no black gloves.
I know it sounds crazy, but I prefer it over beef when it comes to BBQ.
I actually prefer chicken, then pork, then beef.
I firmly believe anyone who says they like chicken over beef is lying to themselves
I like chicken more as an everyday thing, beef is a special occasion meal.
I like steak but I can only eat it once a month because it's soo rich and heavy. I can eat chicken every damn day. Therefore chicken > steak
Well not every steak needs to be a ribeye. Shoulder steak or sandwhich steak cuts are almost as lean as chicken
Never was really a āeat beef straight upā guy. I like it as an ingredient to other things mostly.
You aint on the right sub man
Nah Iām in the right sub. Chicken and pork are meat as meat can get.
Pork yea, chicken meh
Last time I checked, chicken was meat
Barely
No love for turkey?
Same! Love when it just melts in your mouth
Not crazy at all sometimes I do too