I promised a friend that I would provide approximately 20-30lbs of pulled pork for a party this Sunday. When I went to my local supplier yesterday I was informed that his weekly order was mixed up and that instead of the boston butts that I usually buy did'nt arrive and that all he had received were the "picnic" shoulders. I have never used this cut before and I have noticed some obvious differences from the boston butts that I'm used to. I have two picnics (approx 10lbs each) and plenty of Jeff's rub and yellow mustard at the ready. My concern is in regard to the very firm leathery skin or rind that covers the roasts. The butcher assured me that there is ample fat/marbling beneath this skin, however, my concern is what kind of effect will it have on smoke penetration and heat for rendering the fat and breaking down the collagen etc.., to get tender and pullable end result. :?
If anyone has any advice, I would sure appreciate it. There will be 80-100 people at this party, and plenty of other food as well, but as much as I've bragged about my pulled pork bbq successes, it would be my worst nightmare to have the only dish on the table that nobody liked.
Thanks, in advance for any help :)
Cheers,
Brian
If anyone has any advice, I would sure appreciate it. There will be 80-100 people at this party, and plenty of other food as well, but as much as I've bragged about my pulled pork bbq successes, it would be my worst nightmare to have the only dish on the table that nobody liked.
Thanks, in advance for any help :)
Cheers,
Brian