![]() I already bought collard greens and black eyed peas to use some of it. And you’ll have lard for rest of the winter. So even if you’re having a lot of people over, I’d consider this meal kit fit for serving a larger crowd than the 24 slider rolls advertise. This kit has literally been feeding my crew for a week. This pork was literally as rich as carnitas, my cutting board was soon covered in lard, so anything spicy and acidic will work. I had a bottle of Carolina Vinegar sauce from Two Bros BBQ in San Antonio(as seen on Cheap Eats) and that spicy acidic sauce does a fine job of cutting through the richness of the pork. The pork is very rich and really does stand on its own. Or you might want to skip the bun all together. You might want to consider hollowing out some of it just so you’re not full off one. Overall the sides are heavy so a little scoop goes a long way. It had a heavy hit of butter and garlic, like to shrimp scampi levels and that is kinda awesome. Now I am not one of those people that lives for Mac ‘n Cheese but I will tell you this side dish was a huge hit. You just have to fry and chop it up before adding. I dug the baked beans and collard greens, which get hit with some premium source bacon, also included in the kit. I wasn’t the biggest fan of the cornbread, as it was a touch dry. You could do this in the Traeger but since my shoulder was finishing a marathon cook, I just stuck ’em in the oven. ![]() All are fully cooked and just need to be defrosted and heated up. The kit came with cornbread, collards, mac n cheese and baked beans. Just make sure you’re not crowding the sides. There will be a ton of rendered fat and you can use it to keep the meat moist while the tray stays warm either in the Traeger or the oven. Word to the wise – keep this warm, the flavor really gets lost when it cools to room temp. It was stupid tender and took minimal effort to do this: Sauced and shredded. up to 90 minutes per the instruction card. Once done the shoulder should rest for at least 30 minutes. I was firmly ahead of the game and I intentionally slow rolled the cook to accommodate my party start time. The last thing I wanted to do was deal with a fully smoked pork shoulder on four hours sleep.Īnd I was totally cool with that. After 3 hours I reduced the heat to 250 and then to 225 as it was cooking too fast. Even though “I went to bed”, I was up here and there checking my Traeger app on the phone and my Thermoworks remote. I’ve had experiences smoking shoulder where it takes 30 minutes shy of forever, so I was down to get this cook going at 275 especially because I had guests arriving at a specific time. Smoking pork shoulder at 275 is on the hotter side. I used the Traeger probe and my Thermoworks Smoke probe thermometer. Set the Traeger to 275 and let it cook till you hit an internal temp of 203 degrees. So keep an eye on it.Īfter the sear you flip it and place in an Aluminum tray which also comes with the kit. Now the goal is to crisp up the skin which was more than accomplished in an hour, at least on this cook. I let it cook for an hour per the instructions. So around midnight I set my shoulder skin side down on a 400 degree preheated Traeger. From here you could go to the grill but I wanted to let my shoulder rest in the fridge for a few hours. Then pat the shoulder dry and apply the rub(Traeger’s classic rub). On the second day, aka the cook day, you’re going to rinse off the dry brine. Prep the pork shoulder: Day 2 – add the rub I should also mention that along with the pork and sides, the kit comes with that dry brine mix, BBQ rub, BBQ sauce, hot sauce, slider buns, pickled jalapeños and some snacks to munch on like beef jerky and cashew nuts. Once the shoulder is defrosted, you pat it dry, score the skin and rub it with a brine mixture provided in the meal kit and stick it in the fridge for a day. The instructions say to give it a day to defrost but in my experience I like to give it at least two days. The sides and pork shoulder arrive frozen. Prep the pork shoulder: Day 1 – Dry BrineĪnd it is a multi day process. The sides are cooked, you just defrost and heat them up. Spoiler alert: all you have to do is smoke the pork shoulder. For me, The Super Bowl means a super grill session and thanks to my pals at Traeger, I tested out their Pulled Pork meal kit from the Traeger Meal Provisions line. The Super Bowl is around the corner and some are gathering their slow cooker chili recipes or maybe buying out their local Wingstop(not sure that is possible but sounds awesome). The full nelson: as hearty and filling as it gets thx to an extra rich pork shoulder The time: 7-9 hours, though I intentionally cooked for 12 hours The recipe: Traeger Pulled Pork Meal Kit (Traeger Meal Provisions)
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