Pork shoulder Boston roast bone in. Pulled pork worthy?

[Firemedic76]

The store had a couple Boston butt and they were huuuge per usual however they also had this cut and its a more manageable 6lbs. Will this work for pulled pork?

 

[SmokinEdge]

Absolutely yes.
But the huge ones were likely twin packed butts (2) in each package.

 

[uncle eddie]

Boston Butt is always a great choice for PP...
I also use picnic roast as it is a LOT cheaper (usually more than 1/2 the price of BB), but you have to do a little butchering to prep it for the smoker.

 

[Firemedic76]

Absolutely yes.
But the huge ones were likely twin packed butts (2) in each package.

Oh didn’t think of that.

 

[Firemedic76]

Absolutely yes.
But the huge ones were likely twin packed butts (2) in each package.

so as I think about it idk because the fat cap was all one piece. It didn’t look like it was cut in half Indicating two separate pieces of meat.

 

[thirdeye]

A large butt (uh, Boston butt) is 10 to 12 pounds. 8 to 10 pounds is normal and the twin packs in the cryp packs are around 16# total. A whole shoulder, picnic and butt attached, is 16# to 20#.

If you buy a smaller sized butt they have removed some of the more choice muscles on the top end, so try to get a big one and then you can trim it down yourself for different purposes. For example, maybe 3# of stew meat, or some pork burger.

 

[jcam222]

I’ll add to keep in mind pulled pork freezes well. So many uses for it too. Smoke a big one and enjoy a few different times.

 

[Firemedic76]

A large butt (uh, Boston butt) is 10 to 12 pounds. 8 to 10 pounds is normal and the twin packs in the cryp packs are around 16# total. A whole shoulder, picnic and butt attached, is 16# to 20#.

If you buy a smaller sized butt they have removed some of the more choice muscles on the top end, so try to get a big one and then you can trim it down yourself for different purposes. For example, maybe 3# of stew meat, or some pork burger.

These were def whole big butts from 10-14lbs. Is there a way to tell if theirs two in a package?

 

[pineywoods]

so as I think about it idk because the fat cap was all one piece. It didn’t look like it was cut in half Indicating two separate pieces of meat.

These were def whole big butts from 10-14lbs. Is there a way to tell if theirs two in a package?

They often times put the meat in and it looks like it's one piece until you open it.
10-12 lbs may be a single butt but I don't think I've personally seen one that was 14 lbs I'm guessing they may come that big but I haven't seen one. The double packs are usually cryovaced that's just about a dead giveaway I've rarely seen a single butt cryovaced.
As was said pulled pork freezes very well some of us actually prefer it reheated I think it's either smelling the smoke all day or snacking on other things but usually after getting it out of the smoker, resting it then pulling it I'm just not so hungry and eager to eat a bunch of it. Of course I do usually sample a little while pulling but not a lot of it. I used to always cook an extra butt I would vacuum seal meal sized packages put them in the freezer and pull them out for quick and easy meals. I'd normally put it into a electric rice cooker to steam it hot or into a crock pot but sometimes just microwave it. Often times I'd have some finishing sauce already made and stored in the fridge and I'd add a little before reheating.

 

[Firemedic76]

They often times put the meat in and it looks like it's one piece until you open it.
10-12 lbs may be a single butt but I don't think I've personally seen one that was 14 lbs I'm guessing they may come that big but I haven't seen one. The double packs are usually cryovaced that's just about a dead giveaway I've rarely seen a single butt cryovaced.
As was said pulled pork freezes very well some of us actually prefer it reheated I think it's either smelling the smoke all day or snacking on other things but usually after getting it out of the smoker, resting it then pulling it I'm just not so hungry and eager to eat a bunch of it. Of course I do usually sample a little while pulling but not a lot of it. I used to always cook an extra butt I would vacuum seal meal sized packages put them in the freezer and pull them out for quick and easy meals. I'd normally put it into a electric rice cooker to steam it hot or into a crock pot but sometimes just microwave it. Often times I'd have some finishing sauce already made and stored in the fridge and I'd add a little before reheating.

appreciate the info. I’ll see how this one turns out and in the future maybe I’ll cook a whole butt and then like u say freeze the rest. The butts cost about the same as this cut at twice the weight so they def are more cost effective.

 

[D.W.]

I’ll add to keep in mind pulled pork freezes well. So many uses for it too. Smoke a big one and enjoy a few different times.

This right here. And if you are cooking on an offset as you mentioned in your other thread, do as many as you can reasonably cook as it can be costly to run the smoker. Pull and vacuum seal the meat then freeze for whatever you want later. You can do this with chickens as well, it freezes nicely.