Something I could spend DAYS talking about, my ‘other’ favourite Pork product … the Shoulder.
The whole thing is called a New York Pork Shoulder and is either sold whole or more commonly, cut into it’s two sub-primal parts called the Picnic (arm bone area) and Butt or Boston Butt (Blade bone area).
These are almost always boned and ground for sausage but … there is NO substitute for recipes calling for Pulled Pork other than the Mighty Shoulder. When cooked LOW AND SLOW the heavy connective tissue and fat render this hard working muscle tender and juicy.
I LOVE to smoke these gems for at least 2-3 hours (225) then, along with classic aromatic veggies (Celery, Carrots, Onions and 2 cups of Apple Juice) finish it in the oven, covered in foil (same temp) for another 6-7 hours.
When finished, shred with forks, chop or just use your hands to “pull” the tender meat apart, add your favourite BBQ sauce, and enjoy on a crusty roll with a pickle on the side.
This is a true labour of love, but worth every minute of it.
Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential