Q&A: Marinading Pork Shoulders


Perry,

What do u think about marinated butts overnight in the liquid mojo and /or injecting it in the butts THEN wrapping in banana leaves?

I think Im confused, we like pulled pork, but have had it sliced like you get at Sonny’s BBQ restaurant when smoked-so can you help me understand the difference pls?

The la caja china is very new to us, and I dnt wanna screw up my dads 60th bday party food!

Thanks a lot!

-Sarah

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3 responses to “Q&A: Marinading Pork Shoulders

  1. Sarah,

    I’ve done exactly that (overnight marinade), and it worked perfectly! BTW, here’s the brining container I use.

    Just FYI…if what you had was sliced, it wasn’t “pulled” pork. For pulled or shredded pork, the shoulder is cooked slowly (225d) and brought to an internal temp of 195-200d.

    This meat will shred easily with a bear paws (or fingers) but would not be slice-able.

    Don’t get me wrong, a nice sliced pork shoulder is a beautiful thing, but it’s different than pulled pork…regardless of what the menu says, lol!

    Roberto and I are working on a Caja China Cookbook, as well, that should be available in the next month or so.

    Let me know if you have any other questions, happy to help!

    -Perry

  2. Apple cider vinegar, pomegranate molasses freshly minced ginger and garlic plus onions marinate it over night.

    Delicious!

    -DivaQBBQ
    http://twitter.com/DivaQBBQ

  3. Pingback: La Caja China How To Posts |

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