Okay. I have been cooking for many years, but I still get confused by all the different names for cuts of meat.
This morning my local market had this on sale "pork shoulder blade boston roast" and I bought a 4.22lb cut. I also just got my large BGE about two weeks ago and have been lurking here ever since. I really want to cook this on the egg tomorrow evening but have no idea of how to do it. i am perusing the many recipes shared here and have the wonderful cookbook from Bill.
The trouble seems to be this. What the heck is this cut?! Is it a Boston Butt? Is this what you make bbq pulled pork from?
Please help! Thanks!!