Smoked pork shoulder is a cut of meat from the front leg and shoulder of a pig, commonly divided into the Boston butt and picnic pieces. It is used for roasting and creating pulled pork, and is typically smoked over hardwood for at least six hours. The meat is rested and then extracted for use in sandwiches and other dishes, often served with a barbecue or chili sauce.
A smoked pork shoulder is the front leg and shoulder of a pig that has been smoked. It commonly contains three key pieces of pork: the Boston butt, the picnic, and the pork hock. The meat is typically smoked over hickory, hickory, or cherry wood, however oak, maple, and other types of wood may also be used. The lower end of the pork shoulder contains the picnic ham, which is usually covered with some fat and skin and commonly contains the round leg bone or femur.
Smoked pork shoulder is a cut of meat containing both the shoulder blade and femur bone, and is used for roasting and is the most common type of cut used to create pulled pork. The cut is commonly divided into two pieces of meat: the Boston butt, which is the upper leg piece containing the scapula bone, and the picnic, which is the lower leg piece. The picnic is also covered in blubber and commonly covered in skin about halfway through. The skin can be sliced or sliced to produce crispy crackling while the meat is cooked through.
While either piece of smoked pork shoulder can be used for pulled pork, the Boston butt is the most commonly eaten for this type of meat. The bone from the blade adds a sweet flavor to the meat closest to the bone, while the piece of meat contains enough fat to retain moisture as the cut cooks and also prevents drying. Pork shoulder is typically smoked over hard wood, such as apple, for no less than six hours over low heat. The meat is often cooked for 15 hours to get the most flavor out of the combination of smoke, bone and meat.
After cooking, the smoked pork shoulder is allowed to rest for up to three hours to reabsorb and redistribute the natural juices of the pork throughout all parts of the shoulder. Once rested, the meat is extracted from the roast in small pieces using two forks or by hand. The meat extracted from the smoked pork shoulder is placed in a bowl or container and is used for the preparation of pork sandwiches and other dishes that feature the type of pulled pork. The meat is commonly served with a sauce of the cook’s choice, which typically contains barbecue seasoning, chili, or honey.
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