I injected the piece of meat which was about 4 lbs with a third of a jar of Tony Chachere's Creole Butter. I then liberally sprinkled the outside with Emeril's Rib Rub. It then went the tabletop appliance for 5 hours at about 275. It came out looking like this. It was not tender enough to pull but despite its look it was tender enough to take off the bone and very juicy.
Here is the meat and the bone to prove it
My dinner of peas and mushrooms, sliced pork shoulder and mashed potatoes. I had plenty left over. Enough to give my sister some and I will consume the rest this week this week. I think it could have have gone longer and gotten to the pulled pork stage. I have three more to experiment on. I took this one off because the smell was making me hungry and it was getting late. I will start the next one first thing
Here is the meat and the bone to prove it
My dinner of peas and mushrooms, sliced pork shoulder and mashed potatoes. I had plenty left over. Enough to give my sister some and I will consume the rest this week this week. I think it could have have gone longer and gotten to the pulled pork stage. I have three more to experiment on. I took this one off because the smell was making me hungry and it was getting late. I will start the next one first thing
1 comment:
Hi Arthur! Ran across your awesome blog when looking for a couche- couche recipe. This roast looks divine and I am drooling! So nice to meet another Cajun cook/blogger! Cheers, cher!
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