Press "Enter" to skip to content

Can you use pork shoulder blade for pulled pork?

The Shoulder Cut The most common cut for making pulled pork is the shoulder. The pork shoulder is the entire front leg and shoulder of a hog. In your grocery store, you will usually find this divided into two cuts: the Boston butt (also known as the Boston roast) and the picnic roast.

Should you wrap a pork shoulder in foil?

While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal …

Can I finish smoked pork shoulder in oven?

Yes, I cook them on the smoker until 160 degrees internal, or until my charcoal runs out. Then I cover it or wrap it and finish it in the oven at 250. When its done, I wrap it in foil and blankets and put it in a cooler for 1-2 hours to rest. To have it done at 12 (noon), I’d cook it the night before.

Do you smoke pork shoulder fat side up or down?

Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.

How long can you let a pork shoulder rest?

15 to 20 minutes

Can you cut a pork shoulder in half before smoking?

Splitting a boneless pork butt before cooking creates more delicious outside bark (more surface area = more bark) and promotes faster cooking. You can split a pork butt in different ways, but to maximize surface area you want to cut it in half lengthwise across its width, as shown in this diagram.

Can you smoke a pork shoulder at 300 degrees?

Set up smoker for cooking at about 300°F with indirect heat. Once it’s ready, it’s time to cook. Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.

How do you cut pork shoulder into strips?

How to Butcher Pork Butt

  1. Remove any hard, waxy fat from the surface of the meat.
  2. Slice meat crosswise into slabs of the desired thickness.
  3. Cut slabs lengthwise into strips of the desired thickness.
  4. Cut each strip crosswise into cubes.
  5. As you work, remove any knobs of hard, waxy fat as they become accessible.