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Pork shoulder blade roast

post #1 of 4
Thread Starter 

Is a Pork shoulder blade roast a correct cut of meat for pulled pork?  My local Safeway has a wonderful selection that I might want to jump on for this weekend.

post #2 of 4

I believe it's the same thing, just a different name for a bone-in pork shoulder, which is the optimum cut for pulled pork.

post #3 of 4

This is one of my favorite sites for Pork. It lets me not only identify the cuts (they call 'em the same thing everywhere in this country, NOT!), and Its a good picture allowing me the ability to look at what the meat should look like. Seriously its the best I have seen so far.

 

http://www.albertapork.ca/pdf/cut_chart.pdf

 

As to the shoulder blade roast, looks like it has a bunch of fat, other than not seeing the bone's location it sure looks like a low and slow puller to me. Its just the other half of the picnic....... The piece the capicola comes from.

 

See how well that chart works? It should make great pulled pork I would think, but then again, I eat innards!

post #4 of 4

Yes, the pork shoulder blade cut roast is the "new" definition for pork butt.  Do not confuse it with the arm shoulder roast, which is lower on the hog, under the pork shoulder roast, that the fore leg is connected to.

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