Can I use "Pork Shoulder Butt" for Pulled Pork

Walter

I've used Boston Butts before for pulled pork. Can I use a "Pork Shoulder Butt" ? The "butcher" at Costco told my wife it was the next cut from the Boston Butt. If I can use it would it be much different in terms of texture or flavor? I'm preparing pulled pork for my son's graduation (his request) and don't want to dissapoint 30 newbies to low-n-slow cooking.
Thanks,
Walter

JJ

Walter,
It will work

Unknown

JJ,I agree it does work and the pork is good. However, I have not been able to get the meat to fall off the bone (pulled by hand)like I achieve with "butts" on the Weber.I have cooked "butts" for 7-8 hours at 250 & 300 degrees and I can not get the meat to fall away by hand pulling.[p]Can anyone offer suggestions?? I don't want to have to go back to the Weber.

Gfw

<p />Rk, you should be cooking to an internal temp of about 200 degrees - we all have our favorite ways, mine takes about 18-20 hours at 210-240 dome temp. Check out the link for more pictures and times.

[ul][li]Pulled Pork[/ul]

Char-Woody

Rk, you will find the shoulder meat is more grainy and dense and it will not shred as well as the more marbled (fatty) full boston butt. This is what makes the Boston Butt unique.
Char-Woody

Unknown

Char-Woody, aren't the Boston butt and pork shoulder butt the same cut with different (colloquial) names?

Gfw

George, from the Pork People...

[ul][li]Pork Cuts[/ul]

Char-Woody

Gfw, Good pics..shows the separation of the Shoulder Butt (Boston Butt) and the shoulder itself.