Smoked Pulled Pork Shoulder Recipe (Pork Butt) (2023)

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Published April 4, 2022.This post may contain affiliate links. Please read my disclosure policy.

Fire up those smokers and get ready to enjoy a perfect smoked pulled pork shoulder recipe that has the ultimate bark with a fantastic BBQ rub.This will absolutely be your new go-to smoked pork recipe.

Smoked Pulled Pork Shoulder Recipe (Pork Butt) (1)

Learn how else I use this same BBQ sauce in my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe.

Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant.Pork shoulder has plenty of fat to make this recipe loaded with flavor. Just like I always say, fat equals flavor.

Smoking obviously requires you to have a smoker and plenty of time to smoke it. I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this pork shoulder.

Difference Between a Pork Butt and a Pork Shoulder

More often than not, pork shoulders seem to win the popularity contest in the grocery stores. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. While they both come from the same part of the big, there are a few differences.

A butt is meatier and has more marbling than a pork shoulder. The pork butt sits a little higher as well towards the back area, while the shoulder is further down on that same cut of meat towards the top of the leg. Together these two cuts of meat are commonly known as the butt shoulder. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before.

Best Wood for Smoked Pork Shoulder

When it comes to selecting wood for smoking pork, no matter if it’s a shoulder or a butt, you should immediately think of fruit. Pork and fruit go fantastic together. In addition, the wood used for smoking will depend upon where in the US you live. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ.

  • Alder Wood
  • Cherry Wood
  • Apple Wood
  • Peach Wood
  • Maple Wood
  • Mesquite Wood

While these woods are great for smoking pork, don’t let this list confine you. If you love smoking with wood that is not on this list, I encourage you to use it when making this pork shoulder recipe.

(Video) How to Smoke Pork Butt / How to Make Pulled Pork Recipe

How Long Does It Take to Smoke?

A few things will depend on how long it takes to smoke a pork shoulder or even a pork butt, the most important being the weight of it and the temperature at which you smoke it. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done.

  • Remove it from the smoker once it reaches an internal temperature of 165°.
  • Wrap the pork shoulder in foil or butcher’s paper and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°.
  • Rest in the foil at room temperature before serving.

What Do You Spray on It When It’s In the Smoker?

I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. This process is also known as spritzing. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may be unable to tell the difference in flavor in the end. The measuring combination of my spritzer is:

  • 1 cup apple juice
  • ½ cup apple cider vinegar
  • ½ cup of water

Should I Wrap My Pork Shoulder?

It is always encouraged to wrap your pork shoulder at some point in the smoking process. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. Wrapping helps to further elevate the internal temperature of the pork and also helps to tenderize it by steaming it. This process also assists in breaking down the fat and collagen to make the meat more tender and juicier.

The Resting Period

I’ve always learned ever since my days in culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. This process can take anywhere from 30-60 minutes, and I advise covering the pork in foil or butcher’s paper while it rests.

What Is Bark?

The bark is the crust that forms on the outer surface of the meat you are smoking. Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. Think of it as a candied outside crust.

Dry Pork Rub Recipe

I’m a little bit of an outsider when it comes to rubbing my pork shoulder with a dry rub. I don’t believe you should rub it and let it sit for a long period of time. I reason that all rubs have salt in them, and the salt draws out moisture. Moisture is what keeps meat tender, juicy, and flavorful. If you’ve ever rubbed a piece of meat and let it sit until morning, you’ll notice quite a bit of water in the bottom of the pan. Right or wrong, that’s my belief based on my cooking background and knowledge.

When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Here’s what’s in my rub:

  • Cumin
  • Garlic Granules
  • Onion Granules
  • Paprika
  • Sea Salt
  • Pepper

The Best BBQ Sauce for Smoked Pork Shoulder

Pairing up a good BBQ sauce with this pork shoulder is a bit up to the maker of it. I believe BBQ sauce should be added in moderation and only to compliment or even further enhance the flavor of the pork butt. Here are some great homemade BBQ sauces that would go well on this recipe:

  • Sweet BBQ Sauce
  • Vinegar-Based BBQ Sauce
  • South Carolina Mustard BBQ Sauce

How to Prepare the Pork

Pork shoulders usually come in weights of between 6 and 9 pounds. Obviously, the weight of the pork shoulder or pork butt will determine how long it takes to smoke until it is finished. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it.

If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary.

How to Make Smoked Pork Shoulder

  1. Preheat your smoker using your favorite flavored wood to 250°.
  2. Place a metal drip pan underneath the grill grates and fill it with water.
  3. Make the BBQ rub for the pork shoulder and set it aside.
  4. Pull it out from the refrigerator and let sit for 30 minutes.
  5. Trim away any unwanted access fat.
  6. Rub it down on all sides with yellow or Dijon mustard.
  7. Coat the pork on all sides with the rub
  8. Place it on the smoker.Smoked Pulled Pork Shoulder Recipe (Pork Butt) (2)
  9. After 3 hours of smoking, begin spritzing with 15-20 sprays every hour for 3 more hours for a total of 3 separate spritzes before removing it.
  10. Once the shoulder reaches an internal temperature of between 165° and 170°, remove it from the grill.
  11. Add it to a double sheet of large foil or butcher’s paper and spray it again with the spritzer generously.
  12. Wrap it well in the foil and return to the grill.
  13. Continue cooking it until it reaches an internal temperature of 200° to 205°.
  14. Remove it and let it rest in the foil for 30-60 minutes.
  15. Unwrap it, remove the bones and large chunks of fat, and shred using forks, tongs, or hands.
  16. Serve pulled with your favorite BBQ sauce or as a sandwich.
Smoked Pulled Pork Shoulder Recipe (Pork Butt) (3)

What Do You Serve It With?

There are many side dishes that you could serve this with, but here are my absolute favorites:

  • Vinegar coleslaw recipe
  • Potato Salad
  • Baked Beans
  • Corn Bread
  • Macaroni and Cheese

Make-Ahead and Storage

Make-Ahead: You can make this smoked pork shoulder 4-6 hours ahead of time. Keep it covered in a pan with foil in the oven at 165° until it is ready to be pulled or served. If you have already pulled the pork, mix 1 to 2 cups of beef stock to help moisten it back up.

How To Reheat:Add the desired amount to a large pot with a little bit of beef or chicken stock, cover with foil and cook at 325° for 30 minutes.

Storing and Freezing: Store it in a plastic container and keep it in the refrigerator for up to 4 days. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil.

Smoked Pulled Pork Shoulder Recipe (Pork Butt) (4)

chef notes + tips

  • I am using a pellet smoker for this recipe; however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
  • Both pork shoulder and butt are tougher and require long cooking times to tenderize, such as smoking or braising. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder.
  • It’s important to look for signs when it’s done. Make sure the top of the pork skin has split before wrapping it in foil. Remember to let it rest at room temp for 30-45 minutes before pulling.
  • The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, and salt heat makes for the best tasting food.
  • Double wrap it in foil or peach paper because the juices will try to come out of it while smoking.
  • You can also include seasonings such as sugar, brown sugar, chili powder, and oregano into the rub.
  • You can also brine the meat or inject it with vinegar, juices, and seasonings.
  • Try using mustard to help the dry rub stick to the pork as well as assist in creating good bark. Also, I used Dijon mustard in this recipe.

More Amazing BBQ Recipes

  • Smoked Turkey
  • Smoked Country Style Ribs with Mustard BBQ Sauce
  • Kalbi Korean Short Ribs
  • Smoked St. Louis Style Ribs
  • Fall Off the Bone Ribs

Be sure to follow me onFacebook,YouTube,Instagram,andPinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below!

Smoked Pulled Pork Shoulder Recipe (Pork Butt) (5)

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Smoked Pulled Pork Shoulder Recipe (Pork Butt)

5 from 39 votes

Fire up those smokers & get ready to learn how to cook a perfect smoked pulled pork shoulder recipe that has perfect bark and BBQ rub.

Servings: 20

(Video) "Angry Apple" Pulled Pork | Smoked Boneless Pork Shoulder

Prep Time: 1 hour

Cook Time: 12 hours

Resting time: 45 minutes

  • Smoker

For the Rub:

  • 3 tablespoons sea salt
  • 2 tablespoons black pepper
  • 2 tablespoon garlic granules
  • 2 tablespoon onion granules
  • 2 tablespoons paprika
  • 2 tablespoons cumin

For the Spritzer and Sauce:

  • 1 cup apple juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup water

For the Pork:

  • 6-9 pound pork shoulder or pork butt, fat trimmed
  • 4 tablespoons of yellow or Dijon mustard
  • Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.

  • Rub: Combine all of the ingredients and set them aside.

  • Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.

  • Rub the mustard on every side of the pork shoulder, creating a thin layer.

  • Next, generously season the pork shoulder on all sides with the rub.

  • Add the pork shoulder to the smoker over the drip pan filled with water and smoke for 3 hours.

  • Next, spray the pork shoulder with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.

  • Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.

  • Place the pork shoulder on a large sheet of double foil, generously spritz it, and wrap it extremely tight by folding over and covering up the pork shoulder.

    (Video) BBQ Pulled Pork Shoulder | How to Make Perfectly Juicy Pulled Pork Every Time

  • Place the pork shoulder back on the smoker, bone side up, and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.

  • Remove the pork shoulder from the smoker and rest in the foil for 30-60 minutes before removing the bone, and large chunks of fat, and pull it using forks, cloves, or tongs.

  • Serve pork shoulder with BBQ sauce on the side or as a sandwich.

How To Reheat: Add the desired amount to a large pot with a bit of beef or chicken stock, cover with foil and cook at 325° for 30 minutes.

Storing and Freezing: Store it in a plastic container and keep it in the refrigerator for up to 4 days. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil.

I am using a pellet smoker for this recipe. However, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.

Both pork shoulder and butt are tougher and require long cooking times to tenderize, such as smoking or braising. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder.

It’s important to look for signs when it’s done. Make sure the top of the pork skin has split before wrapping it in foil. Remember to let it rest at room temp for 30-45 minutes before pulling.

The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, and salt heat makes for the best tasting food.

Double wrap it in foil or peach paper because the juices will try to come out of it while smoking.

You can also include seasonings such as sugar, brown sugar, chili powder, and oregano into the rub.

You can also brine the meat or inject it with vinegar, juices, and seasonings.

You use mustard to help the dry rub stick to the pork as well as assist in creating good bark. Also, I used Dijon mustard in this recipe.

Calories: 184kcalCarbohydrates: 4gProtein: 22gFat: 8gSaturated Fat: 3gCholesterol: 74mgSodium: 1168mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 1.2mgCalcium: 32mgIron: 2.1mg

(Video) Pulled Pork AKA Smoked Pork Butt

FAQs

Is pork shoulder Boston butt good for pulled pork? ›

Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig's front shoulder. It's a relatively inexpensive and forgiving hunk of meat that you'll most often see served as pulled pork in barbecue restaurants.

How long do you smoke a pork butt? ›

Smoke the pork butt for 6 hours at 250°F, then turn the temperature up to 275°F to crisp the skin and smoke until probe tender. This should be around an Internal Temperature of 202°F, about another 4 hours. So make sure you start smoking early because this should take about 10 hours to turn out perfection.

How long does it take to smoke a pork shoulder at 225? ›

Well, then, how long does it take to smoke a pork shoulder at 225? At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225.

How long do you smoke a Boston butt for pulled pork? ›

Place the pork butt roast in your smoker. Cook until the internal temperature reaches 160°F on an instant-read thermometer, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.

What has more flavor pork butt or shoulder? ›

Typically, the pork shoulder has less intramuscular fat and marbling than the butt, which directly translates into the amount of fat and tenderness the meat will have once cooked. It has a more pronounced pork flavor than leaner cuts, like pork chops, because it still contains a lot of fat.

What's the difference between pork shoulder and Boston butt? ›

Pork butt and pork shoulder both come from the shoulder of the pig. Pork butt (also called Boston Butt) comes from above the shoulder blades, while pork shoulder meat extends down to the pig's front hoofs. Pork butt contains more fat and marbling, which makes it better suited to barbecue smoking.

Should you wrap a pork butt? ›

Wrapping also captures the meat's fat, juices, and smoke flavor from the dry rub paired with apple cider vinegar, so it can all be reabsorbed once the meat is taken off the smoker to rest at the end of the cooking process, making for tender and juicy pulled pork.

Should I smoke a pork shoulder at 225 or 250? ›

Also, bear in mind that the recommended temperature for making smoked pulled pork is 225 degrees. When the smoker is set to this temperature, you can expect it to take as long as two hours per pound before it's done.

Should I wrap smoked pork shoulder in foil? ›

Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.

Is smoking pork shoulder 250 too high? ›

The best temperature to smoke pork shoulder is 250 degrees Fahrenheit. However, it's always a good idea to use a meat thermometer to check the internal temperature of the pork before removing it from the smoker. We like to smoke our pork shoulder until it reaches an internal temperature of 195 degrees Fahrenheit.

How long does it take to smoke a 5 lb Boston butt at 225? ›

How Long Does it Take to Smoke a Pork Butt at 225 °F? At 225 °F, a pork butt will take 8-10 hours to reach the optimal internal temperature of 195-203 °F.

Do you smoke pork shoulder fat side up or down? ›

The answer is simple: Always position the meat with the fat side facing up. Here's why. When the fat is facing up, it will act as a natural basting liquid for the pork as it renders out. While the fat doesn't penetrate too deeply beneath the surface of the meat, it still helps it retain a high degree of moisture.

Do you inject a Boston Butt before smoking? ›

Preparing your Pulled Pork Recipe for cooking I always inject pork butts. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. You can get a cheap injector at the grocery store and it will get the job done.

How long does a 9 lb pork shoulder take to smoke? ›

The cook time for pork shoulder is around 90 minutes per pound in a 250° F smoker. A 4-pound pork shoulder will take approximately 6 hours. A 9-pound pork shoulder will take approximately 13 ½ hours. Frequently monitor the internal temperature.

How long does it take to smoke a 9.5 lb Boston Butt? ›

For pork shoulder or pork butt, the smoking time usually takes about 2 hours per pound minutes per pound of meat at 225°F. Otherwise, plan on about 60-90 minutes per pound at 250°F. Using a digital cooking thermometer is the best way to monitor the smoking process.

What's the best cut for pulled pork? ›

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

What is the juiciest cut of pork? ›

Pork Loin Roast

Bone-in, it's at its juiciest and most flavorful, but cooking time will be longer, and the bone can make carving a bit challenging.

How many people does a pork butt feed? ›

An uncooked 8lb butt will yield about 4lb cooked. That's enough for 16, 12, 8 depending on serving size. For 20, I'd do 2 butts with an eye for freezing plenty for later.

Can you make pulled pork from pork shoulder? ›

Trim fat: To make pulled pork you will want to buy a pork shoulder (sometimes called pork butt or Boston butt) roast. I prefer boneless, but you could buy bone-in. Trim pork of excess fat and cut it into 4 pieces. Combine spices in a small bowl and rub all over the pork.

What is pork shoulder best for? ›

Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. It is also called "picnic shoulder" or "picnic roast." It is best braised, cut up for stews, or used to make ground pork.

Can you smoke a butt without wrapping it? ›

This no wrap pork butt recipe is a method to make the most simple pulled pork you have ever made and also have insane bark. It's a great way to use a pellet grill to smoke a pork butt (AKA boston butt) when you do not have time to tend to your BBQ.

Should I spritz pork shoulder? ›

Spritzing pork shoulder isn't strictly necessary, but it shouldn't do any harm either. The key is to wait until the meat has been on the smoker for a few hours before taking this step. That will give the bark a chance to form and allow the smoker to maintain the proper smoking temperature.

What temp is a pork butt done? ›

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

Is 250 too hot for pork butt? ›

In general, you smoke a pork shoulder for 75 minutes per pound at 250 degrees Fahrenheit. But the duration is only a rough gauge and the actual cook time depends on internal temperature. A safe internal temperature is 185˚F, however, the ideal internal temp for tenderness is 190-200˚F.

Can you smoke a pork shoulder too long? ›

Some people may believe that because some pork shoulders can smoke for up to 20 hours, they cannot be over smoked. Unfortunately, this is not the case. Meats cooked in a smoker can overcook just like any other method of cooking.

How long does it take to smoke a 10 lb pork shoulder? ›

Cook until the meat is exceptionally and sigh-inducingly tender and reaches an internal temperature of 185° to 195°F (85° to 90°C), somewhere between 10 to 14 hours or about 1 1/2 hours per pound of meat. Let the meat rest for at least 30 minutes.

How long do you smoke a 7 lb pork shoulder? ›

While every piece of meat will be different, the general rule for pork butt is that it will need 90 minutes to smoke for every pound of meat. As such, a 7 pound pork butt like the one in this recipe will take approximately 10 and a half hours to fully cook. Get to the smoking process. What is this?

What do you put on a pork butt wrap? ›

How To Wrap Pork Butts - Pork Butt Recipe - YouTube

How long smoke Boston butt before wrapping? ›

I wanted to find out the perfect time to wrap pork butts, so I asked an award-winning barbeque pitmaster how the pros do their butts in competitions. The ideal time to wrap pork butt once the internal meat temperature has reached around 160°F to 165°F, which should take about 5-6 hours.

What is the best pork for pulled pork? ›

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Can you make pulled pork from pork shoulder? ›

Trim fat: To make pulled pork you will want to buy a pork shoulder (sometimes called pork butt or Boston butt) roast. I prefer boneless, but you could buy bone-in. Trim pork of excess fat and cut it into 4 pieces. Combine spices in a small bowl and rub all over the pork.

What is pork shoulder best for? ›

Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. It is also called "picnic shoulder" or "picnic roast." It is best braised, cut up for stews, or used to make ground pork.

Which is better Boston butt or picnic? ›

Because picnic shoulder comes from the thinner area, it is a bit better for cooking whole and slicing, while pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart.

What is the secret to tender pulled pork? ›

Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.

Can you use Pepsi instead of Coke for pulled pork? ›

How is it done? Well, you put a pork sirloin roast in a crock pot, cut one red onion and throw that in there, then pour… wait for it… two soda cans of Pepsi or Coke, sprinkle with a little salt and pepper, turn on your crock pot, set it and forget it and then come back 8 hours with two forks, shred and enjoy!

What temperature should pork shoulder be for pulled pork? ›

Insert a temperature probe into the thickest part of the meat, taking care to not touch any bone. The temperature probe will remain in the meat for the entire cook, so be sure and find a location that will take an accurate reading. Smoke the pork shoulder fat side up, to an internal temperature of 160°F.

Should I wrap my pork butt? ›

Wrapping also captures the meat's fat, juices, and smoke flavor from the dry rub paired with apple cider vinegar, so it can all be reabsorbed once the meat is taken off the smoker to rest at the end of the cooking process, making for tender and juicy pulled pork.

How long does it take to smoke a pork shoulder at 250? ›

It will take approximately 8 hours to smoke an 8-pound pork shoulder at 250 degrees Fahrenheit. However, it's always a good idea to use a meat thermometer to check the internal temperature of the pork before removing it from the smoker.

Should I smoke a pork shoulder at 225 or 250? ›

Also, bear in mind that the recommended temperature for making smoked pulled pork is 225 degrees. When the smoker is set to this temperature, you can expect it to take as long as two hours per pound before it's done.

Why is my pork shoulder not shredding? ›

When pulled pork isn't shredding, it could be because the meat didn't cook long enough. Cooking it too long, or attempting to rush the process by cranking up the heat, are two other common culprits. It's also important to use a reliable method for shredding the meat.

Can you overcook pork shoulder? ›

In a word, yes. If pork shoulder or pork butt is allowed to cook past 210 degrees or so, the meat will begin to dry out. This will affect the quality of your pulled pork, even if you smother the meat in barbecue sauce before serving it.

What part of pork is the most tender? ›

The most tender cuts of pork are from the rib and loin. It's where the expression "high on the hog" comes from. The most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles produce the toughest cuts.

Why is pork shoulder called picnic? ›

It has a large bone in the centre and is tougher because it does more work (walking). It's called Picnic Shoulder because it comes from the shoulder of the pig (hog), which is technically the front legs of the pig including the shoulder blade. The shoulder yields two large pork roasts.

Is a pork shoulder picnic roast the same as a pork butt? ›

Pork shoulder is also called pork picnic shoulder and is found directly below the pork butt on the animal. This sub-primal cut runs from the bottom of the pork butt to the top of the front leg hoof. As opposed to the pork butt, this is a well-used muscle on the pig, making it a more dense and tough piece of meat.

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