Pulled Pork ?

[PigOut]

What part of the pig makes the best pulled pork ?

                                          Skip

[West Coast Kansan]

Butt not sholder IMO.

[LilSmoker]

Hi PigOut, i agree with WCK from various cuts i've tried for pulled pork, the butt is by far the best.

Over here in the u.k. our cuts of meat are named differently, and sometimes actually cut differently.

We have shoulder of pork neck end, or blade end, this is known as a butt in the u.s.

Then we have another shoulder cut in the u.k. which is known as a hand of pork, in the u.s. this is known as picnic shoulder.

Anyway here's the cut i use shown on a u.s. chart:



I get this cut from my butcher with all bones still in, and the rind on, i just remove the rind so it takes a rub better, but i always leave the bones in. Always comes out great.

Hope this helps..............LilSmoker

[Consiglieri]

That pig picture makes me hungry.

[nodak]

hey, now that's a consumer friendly critter ;D.  Guessing you just cut along the dotted line.  Wish we raised them kind up here. :D

[LilSmoker]

That pig picture makes me hungry.

hey, now that's a consumer friendly critter ;D.  Guessing you just cut along the dotted line.  Wish we raised them kind up here. :D

Haha! yeah imagine seeing a few of those at the farm  ;D ;D ;D

[PigOut]

When I see them at the farm, I see the same dotted lines on 'em !! My face gets red and my stomache starts talkin to me . I'm hopeless !!
We have a OBradley at work now. We keep it under the hood for the cnc plasma cutter. I run the fab shop and weld dept. We put the meat in the morn and eat at lunch.They bring the meat and I smoke it. And get paid well to do it !

                             Life is GOOD

     
                                           Skip

PS. Thanx for the chart lil smoker !!

[iceman]

Kind of a take off of the paint by number thing. "Butcher by the dotted line 101"
That just might be the new thing!!! :D ;D ;)

[Chez Bubba]

Skip,

For true pulled pork, you'll need to start smokin' that butt when you leave the day before. I.T. needs to be around 190F. Then it's shredillicious!

Kirk

[smokin stu]

Here piggy piggy piggy.

straw, wood, brick house....  phooy......  over here in my BS little piggy and all will be well. :P ;)

Love the photo.  I too am seeing pigs and now cows with dashed lines on them.  I was scouting for wild turkeys last week and came across a flock (herd?) of about 50 birds and all I saw were drumsticks walking breast meat.

Pork butt, bone in, 8-9 pounds.....  cook for 1 1/2 hours a pound, then FTC for up to 5 hours and then start up the kinky music, cause that there is food porn. ;)

[LilSmoker]

Pork butt, bone in, 8-9 pounds.....  cook for 1 1/2 hours a pound, then FTC for up to 5 hours and then start up the kinky music, cause that there is food porn.

;D ;D ;D

[PigOut]

Thanx guys ! I'll do the overnight thing at home. Maybe this wknd.

Bone in , is this better then bone out ?

                                                     Skip

[LilSmoker]

Bone in , is this better then bone out ?

Most definately yes  ;)

[Tiny Tim]

Bone in , is this better then bone out ?

Most definately yes  ;)

Gotta agree.  Only pulled pork I've done so far was a bone in with a pretty basic rub, and (gasp) I did it in the oven instead of the smoker.  Best shredded pork I've tasted so far, but I know I can do better if I smoked it too.  May be buying a 65# box o' butts to experiment with, since my neighbor ain't kickin' any hogs when they're loading yet (he says he'll get me one that breaks a leg while they're loading sometime). :D

[Wildcat]

Don't know about bone out, but bone in is great.