Fresh Pork Ham
I usually use a Boston Butt for my "Pulled Pork BBQ".
In the past I have ended up with a little more than half pulled pork from the starting weight.
I saw a 20# fresh ham in the market the other day, for $1.05 a pound. I'm sure there would be more than 50% useable meat from that ham and the price is right.
How would it cook compared to a Boston Butt? How would it work for Pulled Pork BBQ?