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Pork shoulder with bone in?

flyboy320flyboy320 Posts: 19
edited 4:07AM in EggHead Forum
I'm new to the BGE, and have only done a few pulled pork cooks, so go easy :)

I ordered a pork shoulder (5lbs) to cook tonight, went and picked it up and brought it home. After putting the rub on it, I noticed there is a bone going through the meat. All the other ones I have done were boneless. Can you get a pork shoulder with bone in, and if so is it any different than cooking a boneless shoulder?


  • thailandjohnthailandjohn Posts: 952
    I have cooked a few hundred butts over the years, and I feel bone in is the only watt to go

    I also like getting the largest butts...last night I cooked 2 10 lb butts and a 17lb whole shoulder

    Butts are the easiest to cook and have great flavor and you can feed many for a very low cost
  • flyboy320flyboy320 Posts: 19
    So is the meat I got a butt and not a shoulder?

    Is the cooking directions/instructions the same for both cuts?
  • Capt FrankCapt Frank Posts: 2,578
    You have a butt which is half the shoulder, the picnic makes the other half and is more like a ham
    What you have is what you want for pulled pork. Opinions vary of course, but most, including myself prefer the bone in, if for no other reason that it gives another indication of doneness as the meat will pull away from the bone as it finishs. When yoor cook is complete the bone will come out of the meat like it was never attached. Cook as you normally would.
    Hope this helps :)
  • thirdeyethirdeye Posts: 7,428
    Heck, if the shoulder didn't have a bone the pig would fall flat on his face. Heheheee.

    Actually the butt end of the shoulder has a blade bone, and the picnic end and shank has long bones just like we do, humerus radius and ulna.


    I've always felt any bone gives more flavor, but I'll bet I haven't cooked more than 10 boneless butts in my life (not counting buckboard bacon)
    Happy Trails

    Barbecue is not rocket surgery
  • thailandjohnthailandjohn Posts: 952
    The butt is part of the shoulder
  • gdenbygdenby Posts: 5,720
    Lots of people prefer bone in. Less cutting into the meat, so less chance of contamination. Maybe a little bit more flavor from the bone. Something to grab and see if its coming loose, and so show the cook is done.

    Cooks the same, perhaps a slightly shorter time.
  • RascalRascal Posts: 3,703
    From my learnin', the 'picnic & 'butt' cuts, bone in or not, are from the shoulder of the animal (hog/pig) and cook to almost identical finish. I most often opt for bone-in Boston butts and they're always moist & flavorful!! 8 - ),,,
  • flyboy320flyboy320 Posts: 19
    Great, thanks a million guys :P

    Steep learning curve!

    Also thanks to everyone at this forum fantastic help when needed...
  • thailandjohnthailandjohn Posts: 952
    When I can, I like cooking a whole shoulder

    Mixing the two kinds of meat on the shoulder gives the pork a great flavor

    Here is a few pictures of one of the whole shoulders I cooked.

    Go to my website here
  • snake701uksnake701uk Posts: 187
    Bone in is best. Just watch the cooking time and temp control position. Cook less time and keep probe away from bone. Then enjoy. Andy
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