Cuts to make pulled pork

[Rdnckhemi01]

Im looking to make pulled pork this weekend and if i cant get a boston butt are there other cuts i can use to achieve just as good pulled pork.
Thanks,
Derek

 

[6GRILLZNTN]

I only use bone-in pork butts as they are readily available in my part of the woods. I've had PP from a pork loin before, but I didn't like it as much.

 

[bregent]

You could use a whole shoulder instead. But you shouldn't have a problem finding a butt. I see them all the time even in small markets.

 

[PolishDeli]

The whole hog:
http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-3-whole-hog/

 

[Preacher Man]

I've seen pulled pork from a pork belly.

Picnic shoulders work.

 

[Jonok]

Blade roast is the same as boston butt...

 

[smokerjim]

although butts are the best, I must confess i've used loin before, I smoked it to 160 as to not dry it out to much, but I actually didn't pull it I used a food chopper added some bbq. sauce and everyone was happy. but don't tell the folks on smf what I did I might get thrown off the site!!

 

[Jonok]

Be aware that a "blade end roast" is not a "pork shoulder blade roast" (boston butt)
it's mostly loin type meat and doesn't have much fat, so it's often pretty dry.

 

[zwiller]

Another contender for PP is something I saw at GFS, pork cushion. Some guys say it's better than butt. I swear I never saw butts in the store much but once I looked for them I found they are all over and pretty much every place has them.

 

[Jonok]

I've seen pulled pork from a pork belly.

I did this accidentally once (smoked it WAAAY too long) Incredibly succulent, but I was pretty much wringing the fat out of it. (the fat made great refritos)

Pork cushion is sort of like a boneless picnic. I'd imagine you could use it, especially if you were going to braise it or serve it mixed with sauce, but there's not much fat in it.

 

[Rdnckhemi01]

My other question is im making this saturday to serve sunday. Im figuring on warming it up in a crock pot whats the best way to keep the juices from the pork and what should be added if more juice is needed. I want to keep bbq sauce out due to not everyone liking theirs sauced.

 

[Jonok]

I smoke it, pull it in a 1/2 aluminum pan, add finishing sauce to taste (not BBQ sauce), cover it up with tinfoil and stick it in the fridge. 1x 7-10# butt per pan. If I need to reheat it I put a couple of cups of apple juice (more can be added if needed later, it's really a pretty benign liquid, and doesn't candy up the meat much) in a crock pot on high to begin with, and turn it down to medium when the fat melts. Warm when it's up to temp. Keep it stirred up so it warms quickly and doesn't continue to cook, and so that it doesn't stay below 140 any longer than it has to.
If you're inclined, you can also vacuum pack it and reheat it in simmering water, but that's pretty expensive if you're doing a bunch of meat.

 

[SmokinVOLfan]

My other question is im making this saturday to serve sunday. Im figuring on warming it up in a crock pot whats the best way to keep the juices from the pork and what should be added if more juice is needed. I want to keep bbq sauce out due to not everyone liking theirs sauced.

If you are going to wrap it save all the juices from the foil or foil pan. When re-heating add this PP gold and you will be set. I do this all the time with great results. Also you can use a finishing sauce such as Soflaquers or Chef JJ's. As far as cuts go I would go with a Butt if at all possible for best results. Post some pics and good luck!

 

[SmokinAl]

You can't beat a butt for PP!
Next step would be a picnic, but not as good!
Al

 

[schlotz]

Hmm... pork butts are available in so many stores these days. Hard to believe you can't find one. Where are you located?

 

[Rdnckhemi01]

I got a pork butt last night while grocery shopping. I only asked the question cause o wasnt sure if the store would have it or not(never really looked for it)

 

[schlotz]

If this is your first butt, check out the recipe in the sig below....
Good Luck!

 

[worm304]

I rather like a whole picnic. Skin it and handle the same as you would a butt. It will take a little longer but it works out great.

 

[zwiller]

I got a pork butt last night while grocery shopping. I only asked the question cause o wasnt sure if the store would have it or not(never really looked for it)

I remember that moment still. Life has never been the same. Butts are perfect for making sausage also. I buy a few when on sale at $.99/lb.

Agree not to sauce all. Most guys simply use a drip pan to collect. Some will freeze fat off.

 

[Norwester55]

Another contender for PP is something I saw at GFS, pork cushion. Some guys say it's better than butt. I swear I never saw butts in the store much but once I looked for them I found they are all over and pretty much every place has them.

I've used cushion for PP before and besides being as cheap as and sometimes cheaper than butt its pretty good. I've got 5-6 lbs curing right now for pulled ham.