Quote Originally Posted by Seravieve View Post
Thought of this thread today.. Made pulled pork for sandwiches. Used a 4.79 lb pork butt, ketchup, bbq sauce, worcestershire sauce, brown sugar, pepper, garlic salt, etc.. I let it cook from 9ish this morning until 4:30ish. Was really tasty. Had to take out a lot of fat.. so next time I'll probably try a better cut of meat. Any suggestions? I saw some people use pork loin.
How did you cook it and at what temp?
Please?


Loin is a little higher priced that a shoulder-Try a pork shoulder! It's leaner but you have to be really careful regarding the way that you have it cut. I like mine with the bone in for oven cooking and bone out for BBQ. I you want to take the time and do a little knife work before hand, a shoulder is nuclear!


Tonight I took the left over shoulder meat that I cooked yesterday, sliced thin into a skillet with the left over bellpepper, onion and zucchini added soy sauce and served it over rice. It was good!