Oh no- pulled pork

cbr0011

I just realized that I got a boneless pork shoulder. Will that still make good pulled pork?

Hi54putty

Yes

Chubby

yes without a doubt!!  They/It will cook a bit faster... without the bone.

 

That said, you're cooking to a temp...not a time...so 195-200 is still what you're looking for.

You just may finish a few laps sooner!

 

Capice'?

cbr0011

Got it. Thanks.

Their were two in the package. They are cut weird, I was thinking about putting them both in a foil roaster pan instead of directly on the grill, maybe some liquid in the pan. Thoughts?

Hi54putty

I use butcher's twine to tie them into shape. It works great. No bark if sitting in liquid.

tnbarbq

Hi54putty said:

I use butcher's twine to tie them into shape. It works great. No bark if sitting in liquid.

X2 on that.  Gotta have bark.

SmokeyPitt

Hi54putty said:

I use butcher's twine to tie them into shape. It works great. No bark if sitting in liquid.

Agree...nothing wrong with boneless, but sometimes they fall apart.  A little twine helps them keep their shape. 

If you want to use a drip pan that is fine, but put it on the plate setter under the butts.  Butts have so much fat there will be plenty of moisture- no need to have them sitting in liquid.  If you want to add a little liquid to the pan that's fine; but also fine without it

cbr0011

Should I tie them together?

Hi54putty

No. More bark the better.

Chubby

One other thing you CAN do with boneless butts....?

"Unfold" them...season the insides as liberally as you wish (since you have access)... then fold them back up ...and tie! Then season the exteriors per usual!

Enjoy!!

 

 

cbr0011

Thanks everyone, good stuff

Eggcelsior

I do the boneless butt packs from Costco almost exclusively. I never tie them. I rub all surfaces then put them on the grid in the shape they were in the package. Sometimes a small piece will fall off... Cook's treat!

Black_Badger

Hey @Eggcelsior, do you put them on cut side up or down? Those I've gotten from Costco always have a cut side and a whole side, but I always season then tie. Seems like whole side down might hold together better (?).

For what it's worth I like bone in better, but I've gotten good results from both.

Cheers -
B_B

Eggcelsior

@Black_Badger

The cut is almost like a flap over the "whole side" so I have that up, as you say. I like them much better than bone-in because there is more surface area. More surface + rub = more flavor/bark. All I've seen with bone-in is the ease of picking it up and a built-in doneness test. All preference though.