British BBQ Society Forums

Has anyone made pulled pork on the wsm using a boneless shoulder joint? Also, how best to describe to my butcher( got a couple in the high street) a boston butt?
Thanks'.

Sadly if you ask for a Boston Butt over hear the butcher will most likley look at you like your mad.

I ask for a neck end pork shoulder but i normally get it with the bone in as it's a good way to be able to tell if it's done as it should pull clean.

If you're worried about paying for bone rather than meat the butcher should give you a lower price per lbs for bone in to cover this.

Also ask them to take the skin off as this won't get crispy cooking low and slow.

Swindon_Ed wrote:Also ask them to take the skin off as this won't get crispy cooking low and slow.

But keep the skin and make pork scratchings
(this is one reason why my trouser size is greater than my chronolgical age!!!!)

Whats your secrete in making pork scratchings ?

Eddie wrote:Whats your secret in making pork scratchings ?

No secret. Just cut the rind up and roast in a medium oven. Put on a wire rack to cool and when cooled add salt to your taste. Simples

Cheers bud, they look great will try........

Eddie

What Banjo says (and this is how I do them)...or...for even more sharp intakes of breath from your GP you can deep fry them.

I have only deep fried them once and they were OK but (as you'd expect) quite greasy and not as crunchy as the oven cooked ones.