Pulled pork, what cut to use?
- Thread starter dee7467
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
There are many folks that prefer shoulder over butt. Both have the fat needed over a low and slow cook.
GotGarlic
Chef Extraordinaire
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: http://www.discusscooking.com/forums/f49/slow-cooker-pulled-pork-81344.html
Here's a recipe I posted if you're interested: http://www.discusscooking.com/forums/f49/slow-cooker-pulled-pork-81344.html
jennyema
Chef Extraordinaire
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.
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.
Last edited:
Rocket_J_Dawg
Sous Chef
If I recall, the two choices you have are the shoulder joint and the collar joint. Either one would make great pulled pork.
thank you, im going to make this for my xmas eve guests
GotGarlic
Chef Extraordinaire
Great! Let us know how you like it
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.
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.
Steve Kroll
Wine Guy
Sounds like what I see whenever I look in a mirror these days.
