Well here we are... the finale of the Friends-Giving Feast blog series. (Sad to say, but delicious to look at.) And for the final blog we will be taking a look at the large-and-in-charge meat treat of the event. Pork Shoulder!
I've made this disclaimer in the last two blogs and Scout's-Honor mandates I do this last time: *Before anything else, I cannot remember what temperature or how long I cooked each meat. I know, I know. I should have written it all down, but to be honest I kind of messed up the timing for everything and may have "cranked that amp up to 11" if you know what I mean. But anyway I made sure to reach the whole "safe eating" temperature with everything, which really is the most important thing.
So one reason I kept the proud porkshoulder for last is due to the fact that he was the most "complicated" meat to smoke. (Or at least had the most ingredients.)
For the Pork Shoulder I needed:
Pork Shoulder
Donovan's Beef Rubb
Pineapple Juice
Crystalized Ginger
Minced Garlic
Canola Oil
Roasting Pan (Not shown and only used for prep-work.)
This meat treat had a heavy tropical taste to it. Donovan's Beef is a Polynesian inspired Rubb and with the combo of pineapple juice and crystalized ginger it definitely hit that mark.
First I poured a can of the pineapple juice all over the pork and worked it in. Then using the roasting pan I filled it with half of the second can and some minced garlic and kind of let it all soak in. Then I drizzled the canola oil over it.
Then I had to carefully Rubb the meat while dealing with all the moving parts and trying not to destroy our friends countertops. (This dish definitely was the messiest.)
But after some masterful meat-handling and pork-spanking I got the meat all prepped up. Then it came time for the "toppings". Crystalized ginger is a delicious way to add some flavor and is a "secret" ingredient for my family's beloved punch.
Using my high-school protractor, a grid pattern and the Harbulary-Method I placed the ginger pieces on top of the pork.
Just kidding. I put them where ever i felt like it, along with some minced garlic.
But one important thing to note is that I did all this "extra" work on the fat side of the meat. This is important as you always want to smoke meat with the fat side up. This allows the fat to drip and infuse the meat as it cooks.
You probably guessed the next step... off to the Traeger! And some time and temperature later....
Mmm, mmm. mmm! This pork was pork-fect! The tropical taste gave a nice alternate to your usual/traditional holiday fare. I think I went back for "fifths" on this one.
Well that wraps up our Friends-Giving Feast blog series. Thank y'all for enjoying the ride with us.
Hey if you ever want to see a specific blog topic or have a question or are bored, shoot us an email at rubbsbychubbs@gmail.com!
Until next time! Don't believe the major news networks, Beating your Meat is not better than Rubbing the Chubb!
-Chubbs