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Best pork cut to use?

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HNL
HNL Posts: 31
in EggHead Forum
If I want to make shredded BBQ pork for sandwiches, is it better to use a pork butt or a pork shoulder?
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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    either way you can't go wrong !!!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • Little Steven
    Little Steven Posts: 28,817
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    Same thing. Shoulder is comprised of the butt and the picnic. If you are thinking butt comes from the hind that is not the case. It doesn't really make sense butt that is how it is. :D

    Steve 

    Caledon, ON

     

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  • HNL
    HNL Posts: 31
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    I guess I am the butt of this joke as I ASSumed that the butt was from the hindquarters of the animal.

    How long (hours per lb) does a butt/shoulder take at 225-250?  What temp do you cook to?  Do you wrap halfway through?

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  • Little Steven
    Little Steven Posts: 28,817
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    I think most people make that ASSumption. The general rule of thumb is indirect, 250* (dome temp) is 1 1/2 to 2 hours per pound on a single butt. You really have to cook to temperature or if you have a bone-in butt (no joke) cook until the bone comes out with no resistance.

    Steve 

    Caledon, ON

     

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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    I cook by Pork Butt at 225 pit temp until the Butt reaches 190 degrees 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I don't wrap but, you should allow time for FTC after you pull it off the Egg. At that point it is wrapped in foil and then put in a cooler padded with towels. You can keep it FTC'd for 4-5 hours if necessary.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Lit
    Lit Posts: 9,053
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    Its a very forgiving cut. I only foil when I cook at higher heats like 350 cause I can see the bark starting to over cook. I would shoot for a median temp around 300 that will speed up your cook to an hour a pound or less and you can't tell the difference. Cook to at least 200 internal and check several places. Below 200 and it won't pull as easy. Let it rest at least a half hour after before you pull.
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