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Pulled Porkie

Nu-GuyNu-Guy Posts: 136
edited 4:09PM in EggHead Forum
I know that Boston Butt is part of the pork shoulder (right?) but which one is prefered for pulled pork. Bone in? If it's the whole shoulder, can I do two shoulders at one time on a large Egg? Any pointers is appreciated. Planning on doing them this weekend for eating on the 4th.
Thanks for the help.


  • Char-WoodyChar-Woody Posts: 2,642
    Nu-Guy, True Boston Butt is the top part of the shoulder and contains more fatty connective tissue than the lower shoulder or shank of the front leg. This is what makes it so great for pulled pork. Bone in or bone out..I prefer bone in for flavor. Its kind of a flat odd shaped shoulder joint bone. The rest seems to be a finer grained meat and altho it will cook to a nice tender meat, it isn't quite up to par with the real top butt portion. I would stick with the real cut and add two or three to the cook if you need it.

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Stick with Bone In. After you make the Pulled Pork, the bone makes nice soup.

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