After copious research we graduated from our Weber Smokey Mountain charcoal cooker to a Traeger pellet smoker/grill. This is in addition to our little outdoor smoke oven and the conventional gas grill. Needless to say there was no room on our deck off the kitchen for yet another outdoor appliance, so this one lives on our front porch.
Our focus is smoking C’s yearly summer trout haul then whatever else inspires us.
Today’s was a Puerto Rican style pulled pork shoulder blade roast. The procedure started two days ago with the marinade that included dehydrated culantro, not to be confused with cilantro, a must for authentic Puerto Rican cuisine.
I’m usually awake but still in bed at 5:00am. This morning I was up to start the smoking process. The meat was on by 6:15.
Twelve hours later it was ready: eight hours on the top rack followed by four on the bottom, wrapped in foil.
It was time for the reveal. Get ready for a laugh.
The raw meat was so loose, I had bound it securely in string in two directions. It did pass the smash test in the end.
It was a success.
The 10lb Costco pork roast produced 6lbs of meat, 16 generous servings. Lots for the freezer and a good option for the future if we ever have a party.
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