Best cut for pulled pork?

Discussion in 'Meat Selection and Processing' started by ron eb, Jul 30, 2013.

  1. ron eb

    ron eb Meat Mopper

    Smoked a 5 lb bone in pork shoulder on brinkmann smoke n grill. 6 hours, kept the temp in the zone. 220-240.

    it did not pull. came out more like pork loin, any ideas?
  2. bobank03

    bobank03 Smoking Fanatic

    What was the internal temp of the meat when you took it off the smoker? 
  3. bobank03

    bobank03 Smoking Fanatic

    and welcome to SMF. 
  4. ron eb

    ron eb Meat Mopper

  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    You need to get the IT up around 200* for it to be pulled. My guess is you didn't get near that in only 6 hrs. You should plan between 1.5-2 hrs per Lb.
  6. ron eb

    ron eb Meat Mopper

    is there different cuts off the shoulder?
  7. geerock

    geerock Master of the Pit SMF Premier Member

    The shoulder has the butt and the picnic. IMHO the butt is the best for pulled pork for a manageable size. For a group the whole shoulder pulled and mixed together is great too.
    And yes... you need to get to minimum 195 to 200 IT.
    Last edited: Jul 30, 2013

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