What kind of pork for bbq

The proper cooking technique is required to make the shoulder tender. Low and slow is the way to go!! The pork shoulder is perfect for braising or stew. My favorite method is smoking the shoulder on my WSM to make pulled pork. At my shop , we use the pork shoulder for making our very own fresh sausage. I feel this meat makes the best sausage as it has the right amount of lean meat and fat.

To make the sausage, we simply remove the blade bone and coarse grind the meat, season with spices and herbs, and then stuff the sausage into natural hog casings.

We make a variety of different of sausages such as Italian, brats, Cajun, Polish, chorizo, and breakfast sausage, just to name a few. Fresh sausage can also be smoked or cured. Fresh ground pork is also best from the shoulder. The loin includes some of the most tender and popular cuts. Center cut chops are from the middle of the loin and include rib and loin cuts. Center cut chops can be bone-in or boneless and are best when they are cut at least one inch thick, which will help them from drying out while grilling.

Roasts can be made from the loin and can vary in weight from two to ten pounds. Crown roasts have a beautiful presentation for a holiday or special dinner. The general rule is, what sticks is what stays.

For the best flavor, wrap the seasoned meat in plastic wrap and place it in the refrigerator overnight. Make sure to remove the pork from the fridge early enough so it will come to room temperature before you place it in the smoker—cold meat will burn on the outside. Actively scan device characteristics for identification.

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List of Partners vendors. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. Because of this location, it is relatively underworked while the animal is alive, meaning that the meat has potential to be especially tender.

However, as you all know, achieving optimal barbequing results means transforming that tough connective tissue into the sort of savory juices that can make a piece of meat truly amazing.

Melting that connective tissue is what allows the bone to slip out easily when the meat is done cooking. Heavy marbling throughout the butt will increase this considerably. Make sure to not get marbling, the little flecks of fat throughout the pinkish-red meat, confused with larger fat deposits. Located just below the pork butt is the pork shoulder. If the pork butt are the trapizoid muscles, then the pork shoulder is the deltoid.

Because of the fact that it is quite literally the shoulder joint, there are more bones in a shoulder than in a boston butt. This can make the meat more flavorful when cooked properly, but also makes for a more finicky piece of meat. None of your guests will want to see a bone in their pulled pork, and it is much more likely with a pork shoulder than within a boston butt.

It is from the pork shoulder that a lot of the movement that propels a pig originates from. While pigs are moving around, that means that the pork shoulder is getting worked frequently.

This results in much more connective tissue, which means that there is more collagen to melt into the meat.

That said, too fast of a cooking process can cause that moisture to evaporate, resulting in an incredibly dry cut of meat. As such, barbequing and smoking are ideal ways to cook a pork shoulder.

That said, those extra bones and bountiful connective tissue can play to the advantage of the experienced smoker. The pork shoulder can be much less forgiving to variations in temperature and time than a boston butt, but the final result can be significantly more flavorful and more moist. Reading about the differences between pork shoulder and boston butt is one thing, but is quite another to try smoking them side by side to see which is better.

The two cuts of meat are pretty economical for their size, and it can be a great excuse to have a few friends over. Best of all, most smokers have enough room for multiple cuts of meat, so there is really no excuse not to try and see which route you prefer. The first steps to making great barbeque, whether you decide to use pork shoulder or boston butt, is to make sure that you are buying top quality meat.

Examine the marbling of the meat, as well as the completeness of the cut. By completeness, I mean if the piece of pork has been cut into loading Also, avoid any meat where the fat cap is overly pronounced.

Once you get home, it is time to prep the meat. A number of barbeque pros swear by injections , but it is really a matter of personal taste.