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Pulled Pork

Bubba's dadBubba's dad Posts: 97
edited 7:25AM in EggHead Forum
When I go to the grocery store what is the cut of meat that I am looking for to make the best pulled pork? Do I want bone-in or boneless? Thank you very much from way in the Northwest


  • JeffersonianJeffersonian Posts: 4,244
    I've always used the bone-in, but it can be made well with either.
  • One opinion I saw the other day makes me lean toward the bone in and says that it's done when you can pull the bone out easily and it's clean. This makes sense to me, especially if you are not using a polder thermometer. Other than that, I really can't tell much difference in the taste. It's all good.
  • Little ChefLittle Chef Posts: 4,725
    Bubba's Dad: The most common cut for pulled pork is Pork Butt, bone in. The boneless butt is typically bound in a net (which is oven safe) but will pull off the bark when de-netting it. You can also get a shoulder/picnic, but the skin/fat layer will inhibit bark formation (makes some fine pulled pork though, too)
    To answer your question, most common is Pork Butt, bone in. See if you can find a whole butt, which is typically 7-9 lbs. Have fun with it, it's a great cook on the egg. :)
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