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Old 12-18-2013, 07:15 AM   #1
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Pulled pork, what cut to use?

hi, i really want to make pulled pork. Here in uk our cuts of meat are not the same, what should i use instead of butt? shoulder maybe?

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Old 12-18-2013, 07:23 AM   #2
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There are many folks that prefer shoulder over butt. Both have the fat needed over a low and slow cook.
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Old 12-18-2013, 07:38 AM   #3
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The shoulder is comprised of two parts: the butt (closest to the body) and the picnic (closest to the leg). Either will work for pulled pork.

Here's a recipe I posted if you're interested: Slow Cooker Pulled Pork
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Old 12-18-2013, 08:06 AM   #4
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Pork butt is part of the shoulder.

It's the best cut for pulled pork because it stands up to long cooking and shreds so well.

Ask for the shoulder cut with the flat bone.
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Old 12-18-2013, 08:09 AM   #5
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Originally Posted by dee7467 View Post
hi, i really want to make pulled pork. Here in uk our cuts of meat are not the same, what should i use instead of butt? shoulder maybe?
If I recall, the two choices you have are the shoulder joint and the collar joint. Either one would make great pulled pork.
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Old 12-18-2013, 08:53 AM   #6
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Quote:
Originally Posted by GotGarlic View Post
The shoulder is comprised of two parts: the butt (closest to the body) and the picnic (closest to the leg). Either will work for pulled pork.

Here's a recipe I posted if you're interested: Slow Cooker Pulled Pork
thank you, im going to make this for my xmas eve guests :)
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Old 12-18-2013, 09:15 AM   #7
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Great! Let us know how you like it
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Old 12-18-2013, 11:42 AM   #8
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I've used both picnic and butt. I love them both.

I plan 1.5 hours per pound but it is usually a tad quicker than that. If you don't have a smoker to do it then do it in the oven. Set it at 225F, rub up the shoulder, then let it cook. If you have a probe then use it, otherwise test it at the 1.25 hour/pound mark and look for 190-195F. Rest it for an hour in a big bowl covered with foil.

Take your time pulling it and get all the fatty glumps and the boingy bits out. Toss lightly with a vinegar sauce and then have more on the table for guests along with a good mustard sauce.
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Old 12-18-2013, 01:14 PM   #9
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...fatty glumps and the boingy bits...
Sounds like what I see whenever I look in a mirror these days.
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Old 12-18-2013, 02:08 PM   #10
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fatty glumps and the boingy bits


Sounds like something Guy Fieri would say.
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