Dee.Dee wrote:
> "Dave Bugg" > wrote in message
> ...
>> Dee.Dee wrote:
>>> "Edwin Pawlowski" > wrote in message
>>> . net...
>>>>
>>>> "Sky" > wrote in message
>>>> ...
>>>>> I'd like to make some pulled pork (not necessarily for
>>>>> barbeque/grill, etc.), what cut of pork is best to use; shoulder,
>>>>> butt . .? It will get cooked in the oven. TIA.
>>>>>
>>>>
>>>> Around here the choice is butt or picnic as you won't find a whole
>>>> shoulder, but either way works.
>>>
>>> Lordy, me -- I bought a butt (Neiman brand) a few months ago and it
>>> stunk so bad I couldn't eat it.
>>
>> That's normal for a cryovac packaging. A good rinse of water and a
>> few minutes of time out of the package gets rid of the odor.
>>
>
> No, it was a 'piece/hunk' that the butcher (Whole Foods) brought out
> from behind, showed me and asked me if I wanted that size. It
> certainly was riddled with fat.

The butcher pulled it from a cryovac, Dee. And pork butt is well marbled,
and has a large fat cap. After 16 hours in the pit (or oven) most of that
fat has rendered out and the meat is extremely succulent.

>
> Dee Dee

--
Dave
www.davebbq.com