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In Reply to: Pulled pork picnic shoulder posted by Brian on June 26, 2012 at 11:50:54:
I use this cut all the time, mostly because I get it in Toronto on sale at $0.69/pound...where butt is $1.29/pound...I cook it traditional low and slow till 205 with fat cap on, make sure you have a decent pan to put it in if wrapping as you will liquify a lot of fat render so budget for 16-20 hours this way and you will be happy with the results, have done dozens of them and never had dry pork. Go a little heavier with the smoke as a lot of the meat will be protected with the fat cap so when you mix the smoky and not so smoky you get a good result.
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