G'Day Eggheads,
I am very much keen to try pulled pork on my new egg. However the Boston Butt is not a common in the window/on the shelf item here in Australia.
Not a single butcher I have spoken to has heard of the term. Can anyone advise on how best to explain this cut so I can get the right piece of pork ?
Also keen to hear from any other Aussies on the forum about how they have gone getting the American style cuts. My butcher has done me a few briskets lately that have turned out well. Going to try a legg of lamb this weekend.
Thanks in advance !
Jay
0 ·
Comments
http://www.ochef.com/1319.htm
An Egg Downunder
The Egg from Oz
That may be a consideration if your butcher simply cuts the leg in half for you...
Good luck.
Just print this picture. It shows the whole front shoulder (front leg) minus the trotters (feet). Then it shows the two cuts (picnic - lower section, closer to the ground)... and the butt section (the higher section, also called the blade roast). The butcher should be able to take it from there.
It's called shoulder roast in Canada. Likely the same there.
Steve
Steve
Caledon, ON
Fore quarter roast, bone in
Shoulder blade roast (I.D#4056) with bone-in
Shoulder blade roast (I.D#4230) bone-less