Any of y'all good cooks?

[WW-CC]

Gunna cook up this Barr next Saturday, what's the best ways y'all have cooked some up! Ive got my way how to cook some of it, but theres plenty of meat to cook and alot of people coming out so I was just trying to get some other ideas to try so there's some variety
 

[Hogsnatchers]

slow cook some with taco seasoning and a little extra spice or pressure cook it and shread the meat and make pork tacos they are gooood

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[KevinN]

Ham or a shoulder...trim most of the fat....inject it....rub it....then smoke it with peach wood @ 175 for a few hours spritzing with peach/mango nectar to keep it moist. The last 30-45 minutes its on, wrap it in foil.

The low temp will get a good smoke flavor into the meat and the  injection and spritzing will keep it from drying out. Wrapping in foil the last 30-45 minutes makes it REAL tender.

Good eatin!

[hoghunter71409]

I like to cut the back strap out and cook it seperate.  Slice it into 3/4" pork chop cuts and fry them in a pan.  I like to cut the hams and shoulders off and rub them; then cook them real slow like mentioned above.  I also take several small sections and cut them into small bite size pieces.  Mix your rub seasoning with flour and dip your bite size chunks in the rub/flour mix.  You can fry those in a iron skillet while you are smoking the hams.  Take your cooked fry meet and lay it on a piece of white bread with a little mayo...awesome....everybody there will want more.

You can also take your frymeat and make a really nice dirty rice dressing mix.

[halfbreed]

  marinate it in  good ol    STUBBS PORK MARANADE  and smoke it slow with PECAN WOOD   . i'd be saving that fat for sausage making and giving the dogs a bonus in the winter time .   I make a good apple sauce rub but you can't hardly beat the stubbs marinades

[jimco]

Ham or a shoulder...trim most of the fat....inject it....rub it....then smoke it with peach wood @ 175 for a few hours spritzing with peach/mango nectar to keep it moist. The last 30-45 minutes its on, wrap it in foil.

The low temp will get a good smoke flavor into the meat and the  injection and spritzing will keep it from drying out. Wrapping in foil the last 30-45 minutes makes it REAL tender.

Good eatin!

Sounds good Kevin, Is there a noticeable difference in taste with the peach wood vs, say pecan or oak?
My brother works in Georgia a lot, he could probably get me some peach wood.
What is exactly the peach/mango nectar?
   The other methods posted sound great also.

[KevinN]

Brother....the difference is amazing, lol. Don't get me wrong...I love pecan....I use pecan on my brisketts, but that peach wood....woooweee!

It gives a sweet finish...I only use it on pork/ribs...etc.

The peach/mango nectar comes in a small can...find it on the isle with the Mexican food/spices/drinks etc. usually. Again...it will help keep the meat from drying out and also adds a sweet finish.

I typically use the Cajun or Texas butter for my injection.

[Mike]

Usually barrs and fat sows get made into sausage, but...

If you have access to a band saw, completely steak it out... pork chops, ham steaks and shoulder steaks. Season, marinate and grill over hot mesquite coals... good stuff! Don't forget to save the ribs also.

[WW-CC]

Thanks everybody! Gunna start smokin them Friday mornin so it should be good and tender by Saturday afternoon, im lookin forward to trying a couple of these new ideas! I usually inject my shoulders and hams we cut about 2.5 inches thick all the way through with a bit of rub then smoke em... My ribs I usually combine and fill them with potatoes and other veggies seasoned up and those come out real good when its all said and done but idk if ill do the ribs for this one