Pulled Pork is usually made from a cut from the shoulder and it often called – you guessed it – Pork Shoulder. But beware, like an elusive con man, this cut of red meat has many aliases – it is also known as Pork “Butt” (yum, appetizing!), Boston Pork Roast (it is de-boned and wrapped with butcher twine), and Picnic Roast, to name a few.
A cut of meat known to few outside the borders of St. Louis is known as Pork Steak, which involves slicing pork shoulder into cuts that are typically 1″ or greater thick – more on this particular phenomenon to follow in a future post….
Pork Shoulder provides a great way to feed nearly a small army on a budget. It can be bought relatively inexpensive to other cuts (I paid $1.89/lb) but it can be fatty – and it therefore requires an extended cooking time. When preparing this meat for the flame of the grill or oven, we recommend you try to trim the exterior fat, wherever possible, but which may not be feasible with a wrapped Boston Roast.
One key to turning what could be an otherwise “chewy” Pork Shoulder into a fantastic dish is the oft used low-and-slow approach. I love to smoke this cut of red meat but sometimes my job gets in the way of maintaining a grill for 8 hours (aarrrgghh, stoopid job!).
When I want this tasty dish but I don’t have the time to grill, I throw it in the crockpot.
I use the exact same rub as when I smoke. The mustard adds a great base for the remaining rub. You can use the pork in many ways but I love to make a sandwich with traditional toppings (mustard, red onion, tomato, cheese, and sauce) and traditional sides like corn and coleslaw.
Check out our Crockpot Pulled Pork. Let us know what you think!
– Joey Meatballs (@red_meat_lover)
