Pulled Pork Question

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swalker

Meat Mopper
Original poster
Jul 16, 2006
259
11
NW Arkansas
Last weekend I smoked a pork butt roast and made pulled pork with Jeff's fantastic finishing sauce. I put in another one at 4am this morning. It turned out so well, I want to do another one. Is this what most of you smoke to make pulled pork? The store had sirloin roast, shoulder roasts and one butt roast. So I got the butt roast. Just wondering if any of these roasts will pull ok. Or is there one particular one you usually get for making pulled pork?

Your comments greatly appreciated.

Steve
 

monty

Master of the Pit
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Jul 17, 2005
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Newark, Vermont
Steve,
Last weekend I did a pair of picnics for a crowd I had here. They pulled very well!

When you do a picnic you have to take off the rind. Do so carefully with a sharp knife and leave as much of the fat as possible. Then smoke fat side down.

The rind can be cut into small squares and deep fried for cracklins for your cornbread.

Cheers!
 

meowey

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Jul 16, 2006
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Northern NY (Adirondacks)
Steve,

That cut of pork has several names. The one I use is usually labeled as Boston Butt. Maybe Dutch will jump in here on this one.

Meowey
 

nmayeux

Meat Mopper
OTBS Member
Jun 20, 2006
256
11
Marietta, GA
I am sold on the butts. The picnic has a higher fat content, and is great when pulled with the butt (the two make up the whold shoulder). At competitions most of the competitors use butts for their turn ins.
 

swalker

Meat Mopper
Original poster
Thread starter
Jul 16, 2006
259
11
NW Arkansas
Thanks for the help guys...I think I am sticking with the boston butts too.

Got one one now and am doing my first meatloaf tomorrow...per Meowey's instructions....It will have to be great!!!

Thanks again, Steve
 

jamesb

Smoking Fanatic
Dec 31, 2005
369
11
Irving, TX
I prefer the bone-in butts... While I can't say for certain that the bone adds any flavor, I like to think that it does... AND! the bone is the perfect way to tell when the butts reaches that pullable state that most of us strive to achieve. When the bone wiggles freely or pulls out clean, dat butt be done!

To each thier own...

James.
 

tommy c

Meat Mopper
OTBS Member
Jun 23, 2006
213
12
Wisconsin
JamesB,
Your exactly right
wink.gif
Any cut of meat is better with the bone in. And yes it does add flavor, especially if your braising.
 

gypc

Meat Mopper
OTBS Member
Jul 4, 2006
257
10
InDiana
Bone-in butts are the best for pulled............because my dog always wants something out of the deal, so we give her that bone. :lol:

Really, I think it adds to the flavor.
 

Dutch

Smoking Guru
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Jul 7, 2005
7,126
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Midvale, UT
Bone-in makes for a sweeter meat!! I prefer to use butts for pulled pork but have use the picnic shoulder as well. In regards to the picnic, there is a muscle that just will not pull. I just set it off to the side and later will chop it up for my own sammich.
 

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