Hello all,
I have made pulled pork using the traditional Shoulder (Boston Butt) many times. I usually have a pan underneath to collect drippings that I add to Baked Beans for flavor etc. Plus it keeps them off the element and reduces the risk of a fire.
The last few that I have cooked the fat is more trimmed, reducing the amount of flavorizor drippings. I was thinking of placing some bacon on the top of the shoulder to add some more drippings/flavorizor. I was planning to put the rub on and then lay the bacon on top of that without any rub.
Has anyone done this before and are there any issues with using a product that is cured with the shoulder ???