Author Topic: What cut for pulled pork??  (Read 3491 times)

Offline _Bear_

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What cut for pulled pork??
« on: April 18, 2011, 03:09:39 PM »
OK, I want to smoke up some pulled pork and freeze it to use at the track while I am drag racing this year. On here I noticed the cut of choice is a pork butt, but it is obviously called something different in Canada. What is the cut called that the Canadians are using. How many lbs will I need to feed 10 people for 3 meals (my pit crew) over 3 days?
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Offline oakville smoker

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Re: What cut for pulled pork??
« Reply #1 on: April 18, 2011, 03:28:04 PM »
Hello fellow Cannuck

You do need a pork butt for best results
I had a hell of a time finding them
Bottom line:  forget about the grocery stores and find a decent butcher shop

I live in  the west GTA and drive to Stoney Creek to get my butts
You will  have the same issue with briskets and bellies and most cust of meat you need for low and slow
I use the same place for all of it
Its called Highland Packers    They sell wholesale to boot and have a web site

I also found a place in Scarberia that would sell them

Hope that helps
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Offline smoker pete

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Re: What cut for pulled pork??
« Reply #2 on: April 18, 2011, 03:34:19 PM »
Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt = pork shoulder = pork shoulder butt = pork blade shoulder ... I know there a other names  ;D

Here's a quick reference to a Pork Butt
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Offline mainly_a_lurker

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Re: What cut for pulled pork??
« Reply #3 on: April 18, 2011, 04:11:45 PM »
In Ontario I usually find them labelled as a pork blade shoulder roast.  In most grocery stores you'll have a hard time finding a whole butt - usually they are cut into 2 or 3 pieces so you're only getting a 2-4 lb piece.  Your best bet would be a local butcher if you want a whole one.