British BBQ Society Forums

Hi guys,

Running a small barbecue tomorrow for a small group (6 of us) and thought I'd try a pulled pork. However, with zero planning the best I could get was a "large boneless pork shoulder" from Sainsburys, no bone, and it's basically a rolled joint. Cutting the string and unrolling (as it's air in the middle anyway), it's probably 1-2 inches thick at its thickest point.

Have injected it with a flavour I like (apple juice, maple syrup, cider vinegar) and rubbed it both sides with a variation on a carolina rub, rolled it back up and chucked it in the fridge to - as Flashheart would say - stew in its own juice.

Question is: how long to cook this for? Assuming a low (100 degrees C) heat, and given its thickness and no bone, what do you think?

Any difference between rolling/unrolling it?

Cheers!

A

Poss in wrong section...reposted to smokin'.

Personally I would leave it rolled and cook aiming for 1.5hours per pound. Tesco do a bone in pork shoulder from there Value range which I find very decent for everyday pp.

Good luck Tiny

I think meat allowing I would half roll, this would speed up the cook. Sometimes they are total hack jobs though and you have to roll back up.

I've had the tesco bone in and it worked well.