How would you cook it?

[holdmethrilmekismegrillme]

Later this week I'd like to try this Pickled Cottage Roll on the PBC. Any thoughts on the best approach? Hang or rack? Slow or hot? Wrap or not? Etc.

[Kona]

I just had to google as I've not heard of that before. What is your final goal? Shred it or slice?

[holdmethrilmekismegrillme]

I just had to google as I've not heard of that before. What is your final goal? Shred it or slice?

It's a good question. I normally roast these things, glaze and slice. Might be darn good pulled too - just never thought of that for some odd reason.

[Kona]

I would treat it like a normal boston butt. You can hang or grate it. I've been doing my butt's on the grate the last few cooks for pulled pork and I've also started wrapping as well

[holdmethrilmekismegrillme]

Thanks Kona, I'll check out your posts.

[sparky]

Two hours at 250 then wrap with foil, butter, honey and brown sugar for another hour then finish after you poor the juice back on it.

[TMB]

Two hours at 250 then wrap with foil, butter, honey and brown sugar for another hour then finish after you poor the juice back on it.

That sounds good

But wonder if it should be brinned first?    Then cook low and slow

[Kona]

This is a link to my pulled pork...

http://www.letstalkbbq.com/index.php?topic=17800.0

[N. Ontario Smoker]

  A cottage roll is usually a sweet brined pork butt. Low and slow and pull, or roast it and glaze and slice. Either way it is delicious. I usually slice and have it with fried cabbage, carrots and onions.
I cover it with chicken broth, water, bay leaves, peppercorns and garlic cloves and simmer for about an hour to get some of the salt out. Drain (Save broth for soup) and roast at 325 degrees until almost done and turn up the heat to 425 and glaze with orange marmalade mixed with Dijon mustard and maple syrup. Crunchy outside and moist inside......delicious.

[holdmethrilmekismegrillme]

Two hours at 250 then wrap with foil, butter, honey and brown sugar for another hour then finish after you poor the juice back on it.

That sounds good

But wonder if it should be brinned first?    Then cook low and slow

It is in fact already pickled in a sweet brine.

[holdmethrilmekismegrillme]

This is a link to my pulled pork...

http://www.letstalkbbq.com/index.php?topic=17800.0

Excellent, thanks!

[holdmethrilmekismegrillme]

  A cottage roll is usually a sweet brined pork butt. Low and slow and pull, or roast it and glaze and slice. Either way it is delicious. I usually slice and have it with fried cabbage, carrots and onions.
I cover it with chicken broth, water, bay leaves, peppercorns and garlic cloves and simmer for about an hour to get some of the salt out. Drain (Save broth for soup) and roast at 325 degrees until almost done and turn up the heat to 425 and glaze with orange marmalade mixed with Dijon mustard and maple syrup. Crunchy outside and moist inside......delicious.

I normally roast it but I'm hoping the PBC will produce a not necessarily superior but a rather different result.

[holdmethrilmekismegrillme]

Well, the pesky day job got in the way, and I got the roll on a bit too late and ended up trying to rush it. It went into the PBC naked and after about 3 hours I wrapped it adding a mixture of Thai sweet chilli sauce, Dijon and a wee bit of rose wine. Didn't leave it wrapped long enough so it didn't really pull so I sliced most of it thin and piled it on some cheese buns with some Quebec Camembert. We washed it all down with some sangria while watching a favorite episode of MASH. Tasty!

[N. Ontario Smoker]

Looks great to me. That's the nice thing about cottage rolls....it's hard to mess them up. They are still going to taste good.

[holdmethrilmekismegrillme]

Friday evening reprise: Chopped some fine and placed it on some Pilsbury pizza crust with a few stripes of sriracha and some Parmesan. Rolled it, sliced it, baked it - lazy appetizers to accompany a great G&T!