Author Topic: What cut of Pork is this?  (Read 4077 times)

BonaireBBQ

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What cut of Pork is this?
« on: April 20, 2018, 08:13:59 AM »
So I need some help. What cut is this? It is a European cut. Not sure what to do with it. Treat it like a Butt and do pulled pork?
Walt in Bonaire

old sarge

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Re: What cut of Pork is this?
« Reply #1 on: April 20, 2018, 02:59:13 PM »
Looks like a bone in pork loin roast.  Smoke as is, cut into chops and smoke?  Roast whole with taters and gravy or fry/grill the chops.  Lots of ways to go with it.
« Last Edit: April 20, 2018, 03:01:53 PM by old sarge »
David from Arizona
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #2 on: April 21, 2018, 08:40:46 PM »
Thanks
Walt in Bonaire

old sarge

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Re: What cut of Pork is this?
« Reply #3 on: April 21, 2018, 08:52:10 PM »
I am surprised no one else here chimed in. Anyway, I hope I was of some small assistance.
David from Arizona
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #4 on: April 22, 2018, 10:14:15 AM »
Going to smoke them like a Butt. But with all the bones and small size not sure how much time it will take. I plan on smoking tomorrow Monday. I actually have 2 of them. One 4.5 pounds the other just shy of 6 pounds. Any suggestions guesses about smoking time? Serving at 7 pm.
Walt in Bonaire

Pork Belly

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Re: What cut of Pork is this?
« Reply #5 on: April 22, 2018, 04:24:17 PM »
It is part neck part shoulder. It actually would make nice bacon if you bone it out. You can cook it for slicing or continue to cook for pulled.
Brian - Michigan-NRA Life Member
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #6 on: April 22, 2018, 09:36:44 PM »
Here is what it looks like sliced in to steaks. I did not slice mine still thinking like pulled pork.
Walt in Bonaire

DivotMaker

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Re: What cut of Pork is this?
« Reply #7 on: April 23, 2018, 07:45:44 PM »
The profile looks a lot like country ribs cut from a pork shoulder.  I'm with you, Walt...pulled pork!
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #8 on: April 24, 2018, 01:01:17 AM »
Well these two surprised me! The small one about 4.5 pounds took 14.5 hours to get to 185F. The larger one 6 pounds 18 hours to get to 185F. Normally I pull at 195F. I was figuring 1.5 to 2 to hours per pound for that size. I guess with all the bones in it, it took much longer. That said the small one was very tender, pulled really well, was juicy and was a big hit, only about 15 minute rest. Maybe because dinner was a bit late. Didn't get pictures of the small one because as fast as I could pull it my friends we loading it up on their plates.
Walt in Bonaire

SuperDave

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Re: What cut of Pork is this?
« Reply #9 on: April 24, 2018, 09:17:48 AM »
Looks delicious.
Model 4, Harrisville, Utah

DivotMaker

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Re: What cut of Pork is this?
« Reply #10 on: April 24, 2018, 07:25:23 PM »
Looks great, but those small cuts always have a mind of their own!! 
Tony from NW Arkansas
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old sarge

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Re: What cut of Pork is this?
« Reply #11 on: April 24, 2018, 08:35:39 PM »
Looks good from where I am sitting!
David from Arizona
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #12 on: August 19, 2018, 11:40:29 AM »
More Help Please.

This is what I get down here if you ask for boneless pork shoulder.
Walt in Bonaire

Pork Belly

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Re: What cut of Pork is this?
« Reply #13 on: August 19, 2018, 04:03:37 PM »
Thats a nice chunk of meat. I would roll that thing in Basic Dry Cure, Add 1/4 cup brown sugar and 1/4 cup maple sugar. Seal it up in a zip lock for ten days, flipping it once every day. Rinse, air dry for 24 hours on a rack in the fridge, Smoke it slowly up to 150 internal. Chill it in the fridge overnight, slice thin for cold sandwiches, thick to sear for breakfast meat.
Brian - Michigan-NRA Life Member
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BonaireBBQ

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Re: What cut of Pork is this?
« Reply #14 on: August 19, 2018, 04:24:02 PM »
Thanks Brian
This is what I ended up doing with it.
2106 gram boneless pork shoulder 4.65 pounds
1.5% Salt 1.5% Sugar equilibrium brine 2 ½ days
Yellow mustard binder
Memphis Dust rub   no salt in rub
14:00 In smoker at at 235F
4.2 oz Hickory
Pulled at internal temp 195F right at 8 hours in the smoker. I should have gone to a higher internal temp not all the fat rendered. Good bark and moist but I pulled a bit of fat out of it.
Brian where on the hog is this cut from?

Walt in Bonaire