Matty,[p]The 'whole' pork shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is …

Sep 3, 2015 · When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork …

Apr 21, 2017 · The reason I ask is that my grocery store used to carry Hormel Pork Butts and they were sort of squares cut and meatier looking. They no longer carry Hormel Pork Butts and …

Apr 1, 2019 · AND is there some difference in a butt (like the ones I've seen at Krogers) that are packaged as a "shoulder Boston butt" and a regular old boston butt. These "shoulder boston …

Mar 2, 2012 · The Pork butt moves less when the animal is alive, the less movement the more tender it will be.I prefer the pork butts because it is less work to clean them up. I also grind the …

The boston butt is from higher up on the animal and contains the shoulder blade bone. The picnic is from the upper arm and is the lower half of the entire shoulder cut. Either can be used for …

Jul 22, 2015 · To answer the question I think you might really be asking, generally count on about a 55-60% yield when smoking pork butts. in other words, 5.5-6 pounds of pulled pork from a …

Picnic shoulder is the shoulder and below. It is worked harder on the animal, so it can be tougher. Less forgiving than Boston butt and can have a ham like taste, depending on the cook. I use …

Apr 30, 2015 · I figure 2 hours per pound and a 2 hour rest at 165 internal wrapped up with some liquid of your choice at 225 degrees. But, Butts do not always comply and you may be looking …

Jan 19, 2006 · Well, I went back and got a 10lb boneless pork shoulder from costco. I now have it brining for the next 36 hours. For the brine I'm using the following 1 Gallon Water 1 Cup Salt …