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pork shank questions pics

 
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slayer2710
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Joined: 17 Aug 2010
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Location: .nanaimo v.i .b.c

PostPosted: Sat Jan 08 11 10:49 am    Post subject: pork shank questions pics Reply with quote

http://i235.photobucket.com/albums/ee149/xjlmtd/DSCN1465.jpg
http://i235.photobucket.com/albums/ee149/xjlmtd/DSCN1466.jpg


i need some ideas for the this little 7 pound piggy

do i cut the skin off or not ?

any one got a good rub to try?

any thing good to inject ?
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sat Jan 08 11 11:50 am    Post subject: Reply with quote

If you have butchers twine on hand I'd skin it, rub it, smoke it.

Looks like leg of pork, (hind leg), rather than Pork shoulder, (front leg), it will pull when cooked long enough but it won't quite have the texture of pulled pork, it will be a little firmer.

I would go with a mustard slather, (yellow commercial or Dijon your choice), then a rub made up of:

1/4 cup brown sugar
1/4 cup paprika
3 tablespoons Kosher or Sea salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard

This just a plain rub that tastes pretty good, once you've cooked with this, you can then start to tweak the rub to aim where you want, more heat or less, more herbs or less, white pepper, chipotle, ancho etc.
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slayer2710
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Location: .nanaimo v.i .b.c

PostPosted: Sat Jan 08 11 1:03 pm    Post subject: Reply with quote

yeah thats pretty much what i did to it skined it rubed it

one of the stores here is having a sale whole pork legs. a buck a pound
there was some 30 pounders there for 30 bucks no tax on it
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Sat Jan 08 11 9:20 pm    Post subject: Reply with quote

Smoke it just like you would the other, more accepted, cuts of pork for bbq. Lots of people smoke & pull hams. This will be no different. Just do it.
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slayer2710
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Location: .nanaimo v.i .b.c

PostPosted: Sun Jan 09 11 1:17 pm    Post subject: Reply with quote

well after 8 half hours the pig hit 170 it started snowing my smokers not holding temp anymore so i foiled it and sent it to the oven till 190 i have more pics of it that i havent posted yet im going to have to go snow plowing soon so i will do it in the next day or two.....but it smells fawking good
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