jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
I tried cooking these a couple of times, using the recipe for boston butt or pork shoulder where we cook it low and slow, about 250 degrees for quite a long time. The first time I did this I had a boston butt was excellent just like the picture in that thread here. It was perfect pulled pork, fork tender.
Now I picked up these pork cuts labeled "pork shoulder blade roast" and "picnic half". I cant remember which ones I made but on two occasions the boston butt recipe did not seem to work. They came out tough. I could cut them with a knife and they were okay but not like the first time.
I was wondering are these different cuts of meat and should I cook them differently to get that pulled pork feeling? Or is my supermarket playing games with the labels? Or maybe I am doing something wrong? I know I turned up the heat a little at first for maybe 45 min. then took back to 250...
I dunno, what are these types of cuts and how should I try to cook them?
Now I picked up these pork cuts labeled "pork shoulder blade roast" and "picnic half". I cant remember which ones I made but on two occasions the boston butt recipe did not seem to work. They came out tough. I could cut them with a knife and they were okay but not like the first time.
I was wondering are these different cuts of meat and should I cook them differently to get that pulled pork feeling? Or is my supermarket playing games with the labels? Or maybe I am doing something wrong? I know I turned up the heat a little at first for maybe 45 min. then took back to 250...
I dunno, what are these types of cuts and how should I try to cook them?