Looking for a piece of meat that’s full of flavour and that you can turn into mutliple different dishes and that’s CHEAP, then look no further than pulled pork and my recipe below.
I am not going to sit here and lie and tell you that I am a BBQ expert. Truthfully I only really got into bbq’ing properly after the move to Bris-Vegas and that was only 15 months ago. What I can attest to being fair to middling at is cooking and knowing how to put damn good flavour combinations together. I used to cook pulled pork in the oven before I moved to Brisbane and got myself a deck, warmer weather and a BBQ so you will see my recommendations on oven cooking in the tips/tricks below, BUT now that I have used a BBQ and added a little smoke to the mix there really is no turning back. Next stop is to get a kettle BBQ so I can really take things to the next level.
Pulled pork is typically made from whole pork shoulders but they are not commonly found in the average supermarket. Often what you will find is a half shoulder or butt also known as the Boston butt. Why is it called a Boston butt? Well, this is because the barrels that pork used to be stored & transported in were called “butts” and this particular shoulder cut became a New England speciality back in colonial times so the name Boston butt just stuck.
There is no need to get grossed out thinking you are munching on a pigs butt. As I say, the Boston butt comes from the shoulder so you can breath a sigh of relief! I like to skip the supermarkets whenever possible and source my meat direct from the butcher. This particular cut came from my go-to butcher Steve down at the New Farm markets – All About Meat and as usual the quality is excellent as I think the photos confirm. Check out the recipe below and click here to check out my BBQ sauce that I make to go with it.
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