Shoulder/Butt/Picnic

Unknown

Is pork shoulder comprised of the butt and picnic?
Can the shoulder be used for pulled pork, or is it better to just use the butt?

JSlot

Yes, the shoulder consists of the butt and the picnic and they are both used for pulled pork. The picnic is leaner throughout the meat portion, so monitor accordingly.[p]Jim

Unknown

JSlot,
My first attempt at pork was a backstrap that my husband brought home. I think it is some part of loin. It was a very lean piece of meat with a thin layer of fat on one side. I tried low heat for long time and it turned out to have great flavor but was quite dry. SO, I thought I would buy meat for this weekend's grilling adventure and get a boston butt. Am I kinda on the right track to think that more fat will make for a more moist meat? Or should I go with picnic cut?

Wise One

espnga, a Boston butt cooked low and slow is an absolute delight. You want a lot of fat so that it will baste throughout the cook while rendering out most everything except th emeat. Cook it under 240 until you get an internal of 195-205. It should take 1 1/2 to 2 hours a pound and you will have fall apart meat with an unbelievable flavor. You're defintely on the right track. however, if you want to do a loin again, try wrapping it with bacon. Great flavor and stays pretty moist.

Unknown

Wise One,
Thanks Wise, right now husband and I need all the BGE help we can get. I'll be off to the grocery for a Boston Butt and hope we get the hang of this thing soon.

Unknown

espnga,[p]Take a look at:

[ul][li]North Carolina Style Pulled Pork — Elder Ward[/ul]