Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Lemonhead78 on February 08, 2018, 07:34:02 PM
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I really wanted to make pulled pork this weekend. My wife bought the pernil cut instead of the butt. If your not familiar with this it has more bone in it and a thick layer of fat on it. Should I remove the fat cap and give it a whirl for pulled pork or use it for something else like a Spanish style pernil roast. I really wanted pulled pork
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If it's the "picnic" portion of the shoulder that you're talking about, you can still make pulled pork out of it. Yes, remove the skin and save it for making chiccarones! It'll not be as good as the butt, BUT it should be still tasty! You're missing the "money muscle" found in the butt and that's good eats but I've made PP with picnics many times.
If you're not talking about the same cut of meat then your mileage may vary!
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We're on the same page when you said chicharones. Sorry about my spelling lol. That's the cut I have. So you have made it before ? For pulled pork ? Awesome . No money muscle . Thanks man
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I would cook it to pull.
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You are good to go. Not great to go but good to go. Enjoy the mistake!
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I will scold my wife when she wakes up in the morning....... maybe not lol
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We're on the same page when you said chicharones. Sorry about my spelling lol. That's the cut I have. So you have made it before ? For pulled pork ? Awesome . No money muscle . Thanks man
That's ironic because there is a "pernil" (https://en.wikipedia.org/wiki/Pernil) cut of pork. It's basically the whole shoulder, which is the Boston Butt and Picnic before they are separated.
BD
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Whether it's a true Pernil cut (from hind leg), or a shoulder Pernil cut, it should work fine for pulled pork.
I prefer to trim the fat cap down to about 1/4", and cook fat side down so the meat side develops a better bark, but that's personal preference.
Boston Butt versus Picnic cuts: Over the years I've cooked a lot of pulled pork for some large crowds (Marching band cookouts, banquets, graduation parties, etc.). In a nutshell, if you specifically want the money muscle for slicing, then yes, go with a Boston Butt. Otherwise both are shoulder cuts and will work equally well for pulled pork.
As far as yield: The Picnic has more bone, and the Boston Butt has more of the fat cap (which ends up being trimmed off), so it's your choice.
Some years ago, at one of the Marching Band BBQ's, I did a blind taste test of Butts versus Picnics with all the adult staff & volunteers. There was no clear winner because no one could tell which was which.
For large cooks I just get whole shoulders and have them cut in half (separating the butt from the picnic), because it's more economical. At home I just use whichever cut I have.
This was four whole shoulders I got from the butcher, with the shank removed, and cut in half (i.e. four Butts and four Picnics).
(https://lh3.googleusercontent.com/spzZPAQSGo4lFSLHW4F3tEc8-uFIXQnIRgovlG3Xds23ZIo8UGIxwHXwLnAc632CQTN0OUyPnQMFCYj9zPuJRqAKLeq7VL4lOFfJMDhvDQIwkEUk0umm4ao18vOoFEUZLoBjykc4nfFdVwyUG10IHc56aRfwfpc0ow8e71gakF5CPnfsSebh2AZBRJWsRhLcagdH5H3UUhed-bT31_r5InLxYhTlwogMOu0y6vrGIJwTRUJ392PyNMZ4_Fkfxsyk8xtNzw1Jzde2SbLxg11LKxmLwVe7WQsijlaWWiEe78-cZTvvLv0SFABVrr4HpZI9YnQ_62cSzUxZUtye9aUnXNLDrOeA8YnhorU0znzz82kn1F5jmtJfHoHMdXXQ5QQ5t_NZfSDntGDiJM9kJXIJ-AQ4PS6Dcfn6e8Pu0V-OSyjSQJ_eM6mrcPOJHtL6sPzgQOQ9aZKtMzegngERR7bHgxX1HkkTc9mA1WkH55LWoUUx98fY3P4pIlZCvpWBsXekg99nRFxPnoMF5y7PTMUX8gUnTu-oGt7wvaxWzQ1v6XNFonD__iqcsN4SZbFHue2EV_z2JU_UWlpd93rIEJsc7YDTyas_ruttCAFuTmNr0BL6jBUPA2Z6PDVgUnTcJY5PEcTwasYmfKw05ZXu7guIwY-2T65TCZ2a=w740-h555-no)
Hope this makes sense!
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Fantastic info TentHunteR!!
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FWIW, many prefer the picnic to the butt because it has a stronger flavor. Just watch for the glands (and discard them) when you are pulling it.
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Man this site is awesome. Thanks to all, for the knowledge. I was a little confused, not anymore . I appreciate all that info