On Sat, 6 Feb 2010 15:01:09 -0800 (PST), Barry wrote:

> Serving pulled pork for the super bowl tomorrow. Picked out a 10lb
> picnic when the butcher convinced me to switch to two Boston butts. He
> said pork would be far more tender and better than I've done before. I
> slather with mustard and cover with rub. I'll cook at 225 for about
> 8hrs.
> Was he right?

Yes. Assuming the butt and the picnic came from the same pig, the
butt is better. It's easier to pull, cooks more evenly, and is less
work to separate meat from fat/skin. The yield is much better as
well.

-sw