Hoisin Cured and Smoked Pork Shoulder

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  • Опубліковано 3 сер 2024
  • This is an amazing project .Hoisin cured and smoked pork shoulder.
    The pork shoulder was initially cured using salt and Prague powder 1 for 5 days. Added to this cure was a whole bottle of Hoisin Sauce.
    Smoked with Oak for 5.5 hours. and basted or mopped with more hoisin sauce, this joint was stunningly delicious.
    I hope you enjoyed this video please like, subscribe to the chanel. 🔴 Please subscribe to my channel - / @coldsmoking
    If you have any questions about the video or comments, please leave them below.
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    #Pork
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КОМЕНТАРІ • 14

  • @SeanByrne-vo1kf
    @SeanByrne-vo1kf Місяць тому +1

    Been smoking for a few years but read a recommendation about your book. I learnt more from your book in a few hours of reading than the previous 5 or 6 books I had purchased. I did not realise you had a channel, subscribed & will be working my way through your content. A bit shocked to find I lived a couple of miles from Franklins & had never visited. It's on my list now

    • @Coldsmoking
      @Coldsmoking  Місяць тому

      Thanks Sean, glad you found the book useful. You must go to Franklins and try their brisket. try not to eat the day before! 😂

  • @simonamusic7695
    @simonamusic7695 10 днів тому +1

    Socks and Crocs - how could you! - do a similar thing with pork but on a Webber BBQ - fantastic stuff! - great stuff as always TTT

    • @Coldsmoking
      @Coldsmoking  10 днів тому

      Cheers Simon. Hope you're keeping well? I'm up to the Edinburgh festival mid August and then over to Helensbourough to see family. I will at some time in the future get up to see you eventually. Stay well.

  • @bertieb9510
    @bertieb9510 Місяць тому +1

    Looks really good. Live in Asia so I should have thought of Hoisin Sauce. I'm certainly going to try something like this.

    • @Coldsmoking
      @Coldsmoking  Місяць тому

      you won’t be disappointed 👍

  • @steverobbins9080
    @steverobbins9080 Місяць тому +1

    That does look really good, might have to to this one a go. Thanks for the great content and variety you cover on your channel

    • @Coldsmoking
      @Coldsmoking  Місяць тому

      Thank you 🙏 appreciate your kind comment

  • @kevowski
    @kevowski Місяць тому

    I took the top of a finger off in a mandolin, ONLY ONCE 😢
    Great looking pork joint Turan and love the idea of hoisin sauce, it’s one of my favourite sauces.
    Hot smoked duck with hoisin??

    • @Coldsmoking
      @Coldsmoking  Місяць тому +1

      definitely will give the duck breast a go 👍

  • @daytripper101
    @daytripper101 Місяць тому +1

    Really keen to try this. A couple of questions please…
    1. Why leave the fat on the meat in this instance? Most pulled pork recipes trim most of it off…
    2. Is there an internal temperature for the meat to reach? The 5 hour cook time in the video will be specific to the weight of meat you cooked, so are there guidelines (either timing or temperature) for different sized cuts?
    Thanks! Went on your cold-smoking course years ago, loved it.

    • @Coldsmoking
      @Coldsmoking  Місяць тому +1

      I like to remove the fat as i pull the pork. it acts as a protective layer while it’s cooking preventing it from drying out. The internal temperature isn’t so important as you’re cooking it for so long. focus on the smoker temperature and time for pulled pork. it’s different for brisket for example as you’re not looking to pull it. so for brisket id use an internal temp. Hope that helps.

    • @daytripper101
      @daytripper101 Місяць тому

      Great, thanks. Presumably the curing with Prague power renders the meat safe to eat even before smoking, so it doesn’t need to cook to a certain temperature?

    • @Coldsmoking
      @Coldsmoking  Місяць тому

      Not really, the cooking process renders it safe tbh. The Prague gives a cure so the pork shoulder is more like a ham joint in taste. its just another twist on a standard pulled pork 👍