Lou (Louis)
New member
Do any of you all have a written recipe, please? Thank you!
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Never bone out shoulder again
- Thread starter brockel
- Start date
Page 1 post 1 brockel lays it out.
Bullshot
Well-known member
my last one:
- Whole shoulder, with or without shank
(recipe would be good with eqivalent quantity of shanks or brisket)
- Coat in light oil and Costco taco seasoning or similar
- Grill or smoke briefly to brown/get surface char.
- Lay in deep roasting pan or tray
- 1 can tomato sauce or + for x-large
-1 can diced or crushed tomato or +
- 1 can Rotel
-3 Tbs Sofrito base
-1 can black olive
-1 can garbanzos
- A packet or equivalent of taco seasoning.
You can add green or red olives, corn, onions, peppers, tomatoes, capers, etc if you have them
cover meat with all the sauces and bake/roast at around 325 for maybe 4-5 hours or as low as 200 for 12+hours. Shred meat off bones and remove bones. It’s not always an exact science. If meat is still tough, turn over, re cover in sauce and keep cooking until it falls apart. Just keep covered and moist. Trust that it WILL get tender, shreddable, and fall off the bone. Don’t force it.
Use on tortillas or shells with whatever fixins you prefer.
This method could easily be modified to a BBQ pulled venison, or sloppy joe recipe. You can add a coke, dr pepper, whiskey, wine or a beer to the sauce, or really whatever the hell you like.
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Lou (Louis)
New member
Thank you very much, Bull!
Fantastic recipe!
Fantastic recipe!
I need to do one this weekend. mtmuley
Potsie
Well-known member
If only the left overs lasted that long…
Doing It today. mtmuley
Nick87
Well-known member
How'd it go?
Great as always. Added the peppers and onion later than usual. Last time they got mushy. Need an antelope tag. Out of shoulders. mtmuley
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