British BBQ Society Forums

Stupid question - If you're going to do a boneless rolled pork shoulder is it best to unroll it for low and slow?

You could cook it both ways, but unrolled it is going to cook much quicker. Given you want the time element to slowly break down the connective tissue / fat etc, i'd suggest leaving it rolled and cook longer to get better pulled pork. If you want roast pork you could do it either way.

Hope that helps.

Simon

I'd suggest if it's from a supermarket keep it rolled, they always have to add loose bits to get the weights right and you'll end up with lots of little bits left. If it's from a butcher the choice is yours as his joints will be POS weighed. I always keep mine rolled.

Keeping it rolled it is then.

Did a rolled boneless shoulder joint this week. I believe it was from sainsburys.
Took it from netting and trimmed some of the fat of. After trimming it had one noticeably thinner end so folded this slightly to get a more uniform thickness. Tied and rubbed and left to sit.



Cooked it the way I would any other pork shoulder, low and slow.



Thing kinda looked lost in my new GMG smoker

For a £4 piece of pork, plenty big enough for me and the wife to have pulled pork nachos I was pleased enough with it and would try it again. It was slightly drier then when cooking butts but still very nice.



Nick

I know many people add a barbecue sauce to their pulled pork to help make it moist.

Any preference for warm or cold sauce?

Steve W

It will absorbe better into the grain of the meat if both the meat and sauce are warm as opposed to just sitting on it if applied cold. When reheating pulled pork I'll always do it in a large frying pan with pork stock/jus as well as sauce.

Been to the butcher and got an unrolled shoulder. They didn't have any bone in. Is there any benefit in rolling it for cooking?

Not really if it is an even thickness when lain flat thats great it will cook more evenly if you have a thick end and a thin one then I'd roll it to ensure an even thickness for consistant cooking.

Cheers, that what I though but better consult the"experts"

Done a rub and leaving overnight its only a 5lb piece so going by the timings table should be about 7.5 hours @ 225

Going to have to wheel my BBQ to a new site as if it's dry we and our neighbours doors are open and my oh and dare I say the neighbours don't want some in the kitchen even if they love the end result.