Slicing instead of pulling pork - which cut is best?

[W_Stewart]

Hi folks!

I have learned to cook butts for pulled pork pretty good using Chris's great recipes. I'd like to cook some pork that I can slice. I'm not talking about pork loin, I feel like I've seen some recipes for shoulder or butt that people sliced instead of pulled.

Do you simply use the same butt or shoulder roasts and slice instead of pull? Any difference to the cooking procedure/temps if the intent is to slice?

Thanks!

 

[Bob Sample]

Use the same butt or shoulder as normal. Or you might want to go with a boneless.

 

[timothy]

You want to remove when it hits an internal of 180 - 185 deg, than rest for about an half hour.
Though I prefer Picnics for sliced pork.

Tim

 

[MKEvenson]

W_Stewart , In comps many slice the money muscle and pull the rest.
http://www.thepickledpig.com/f...pork-medallions.html

If slicing the entire butt I would cook to maybe 170. I have done many butts as a braise to that temp and they come out great.

Try a search of money muscle on this site. Do an advanced search under the find tab


Mark

 

[TravisH]

Agree with all above.

Same cut as Pulled, just not cooked to as high an internal temp, say 180º~185º.

 

[Sean H]

I love a pork rib roast for sliced pork. JMHO.

 

[Dave Russell]

Which cut is best?

If you properly cook the pork butt, it'll be hard to keep the slices from falling apart. Smoke a picnic since it's not near as laden with fat and connective tissue if not pulling.

Regarding the pork butt, I think that the money muscle is the only thing that most bbq competitors are seperating from the rest for slicing, and if careful and pulled early in the doneness window, you can slice it. It's a nice, rich piece of meat that has a great texture and for some reason won't be necessarily falling apart if you're lucky and don't overcook it. However, I see no point in it except for presenting to judges expecting it.