Boston Butt
I’ve only made a small 50-60 kg of pulled pork in my young life, and they have always turned out great and people have enjoyed them, but now everything has changed, boundaries have been pushed, and I still have a stomachache, and that takes quite a bit.
The dear guys from Ladegaard Duroc keep knocking me off my feet, not the reason I have a stomachache, with their products.
This time I had to try my hand at the true pulled pork cut, namely a Boston butt, which is a big piece, my specimen weighed almost 8.5 kg before trimming, it’s the upper part of the shoulder, and you also get the shoulder blade in the bargain.
It didn’t get quite the time on the grill that I had hoped for, and I had to cheat and turn up the temperature, plus since we weren’t eating it at home, it was finished cooking in the oven, but this didn’t ruin the result in any way, as it had gotten plenty of smoke in the first 28 hours.
The method is as follows:
It was trimmed, and I injected 3 different marinades from Instant Taste into each their area in the meat, then I spread their barbecue marinade on the surface and rubbed it with magic dust.
The Primo was lit with my favorite charcoal from TBS grill shop, and the fireboard was set up, here I made my first mistake, as I got the probes mixed up, and the fan therefore got it up to over 300 degrees before I discovered the mistake. It took some time before it cooled down to the 100 degrees, and I could start.
As mentioned, it got 28 hours before I had to wrap it, and it was then around 70 degrees. When we arrived, it was placed in an oven at 120 degrees and got an additional 4 hours, reaching 91, and was wrapped again so the oven was available for the other food.
The result was super delicious, butter tender, juicy, flavorful, and I love the slightly coarser structure in parts of this cut compared to the small pork necks normally used here in Denmark.
