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Off The Water
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Test run from the new butcher and weekend smoking project
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<blockquote data-quote="one100grand" data-source="post: 276183" data-attributes="member: 4189"><p>Pork shoulders are sold in a couple of different names, but it breaks down to 2 pieces - the boston butt or the picnic ham. For a "true" pork shoulder, it should be sold as a shoulder (I generally prefer bone-in, so when these guys told me it was boneless I was a little apprehensive until I saw the meat), not as just a butt/picnic ham. If you don't have a pork shoulder available, a Boston Butt is the slightly better cut for pulled pork in my opinion.</p><p></p><p>The money muscle is the muscle that runs near the bone that's kind of an oval shape; it's a different consistency than the rest of the meat; in competition, folks serve the pork shoulder as a pulled & sliced style to show off their cooking technique. I've learned about that and have started slicing it and serving it in addition to the pulled pork with just a little of the vinegar sauce on it.</p></blockquote><p></p>
[QUOTE="one100grand, post: 276183, member: 4189"] Pork shoulders are sold in a couple of different names, but it breaks down to 2 pieces - the boston butt or the picnic ham. For a "true" pork shoulder, it should be sold as a shoulder (I generally prefer bone-in, so when these guys told me it was boneless I was a little apprehensive until I saw the meat), not as just a butt/picnic ham. If you don't have a pork shoulder available, a Boston Butt is the slightly better cut for pulled pork in my opinion. The money muscle is the muscle that runs near the bone that's kind of an oval shape; it's a different consistency than the rest of the meat; in competition, folks serve the pork shoulder as a pulled & sliced style to show off their cooking technique. I've learned about that and have started slicing it and serving it in addition to the pulled pork with just a little of the vinegar sauce on it. [/QUOTE]
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Test run from the new butcher and weekend smoking project
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