Question on Pork Shoulders: Bone In or w/o Bone

[mbeutler1203]

It seems like it is far easier for me to find boneless pork shoulders than it is bone-in.  Is there any significant difference in taste or preparation required for a boneless for shoulder?

Thanks!

[muebe]

Boneless will require you to secure with butcher's twine or silicone bands to keep it together.

Bone-in you are paying for the bone too

Otherwise they are the same...

[Pappymn]

I get boneless as that is what Costco sells

[Savannahsmoker]

I assume you are talking about the boston butt part of the shoulder and I smoke bone in because it is easier to me.

[sliding_billy]

Bone in for flavor, fat content (cooks better) and usually price.

[mbeutler1203]

I get boneless as that is what Costco sells

That's my best source too. Any tips on tying it to help it stay together?

[RAD]

I sometimes will get the bone in and remove the bone. Tie it up and cook to about 170-180 for slicing instead of pulled. Nice change of pace.

[Pappymn]

I get boneless as that is what Costco sells

That's my best source too. Any tips on tying it to help it stay together?

My cooking string skills are lacking. So I like to use the silicone cooking bands. Great product

[Ka Honu]

Some people say cooking almost any meat on the bone gives you more flavor; others say not. I'm not a big advocate one way or the other.

If I'm making pulled pork I don't think it makes any difference (the rub, prep, and smoke creates most of the flavor anyway) so I generally go for the lowest cost to product ratio - boneless. I don't tie them up (not being into that kind of stuff) and haven't had a problem.

If I'm going to roast and slice or chunk (for roast pork, pernil, etc. with or without smoke) I generally go with a shoulder cut (bone in). It just seems like the right thing to do.

[mbeutler1203]

I get boneless as that is what Costco sells

That's my best source too. Any tips on tying it to help it stay together?

My cooking string skills are lacking. So I like to use the silicone cooking bands. Great product

Thanks for the tip.  FYI I found croyvac dual packs at Mackenthun's for $2.49 a pound.  Not sure if there are any Mackenthun's on your side of the Twin Cities.

[Pappymn]

I get boneless as that is what Costco sells

That's my best source too. Any tips on tying it to help it stay together?

My cooking string skills are lacking. So I like to use the silicone cooking bands. Great product

Thanks for the tip.  FYI I found croyvac dual packs at Mackenthun's for $2.49 a pound.  Not sure if there are any Mackenthun's on your side of the Twin Cities.

None over here that I am aware of

[smokeasaurus]

I think the meat around the bone has a better flavor to it........and the bone is not that heavy and does not add a significant higher cost to the roast...............

[tomcrete1]

In my amateur opinion  bone in is always better, you get a big rush pulling the bone out no resistance it's really cool and tells you that you done well

[KJRsmoker]

I buy boneless from Costco.  I can get more rub on because of more surface area.  I attended a BBQ cooking class during the summer and the pitmaster uses boneless and puts a chopped onion in the cavity vacated by the bone.  The onion pretty much disintegrated when pulling it apart.  I haven't tried the onion but I like the boneless, especially from Costco.

[Savannahsmoker]

In my amateur opinion  bone in is always better, you get a big rush pulling the bone out no resistance it's really cool and tells you that you done well

I 200% agree.
For example