what cut of pork works best for pulled pork

[webby]

the butt comes from the rear leg at the hip also know as a rump. the front shoulder is know as a pinic and like rich said generaly a cheaper cut. Goggle pork cuts and there are some great pictures of all the cuts and where they come from on the pig. And as for us Canadains having the same cuts we do but the are not as easy to come by with or food laws the days of the local butcher are gone. the supermarkets here order everything in per packaged and processed to how the packing plant wants to due it. so if the meat packer sold all his fresh butts to a ham company well there is none for the average consumer it is f--ked how it works up here. I was at the market today and they had pinic shoulder thats what they call it ( front shoulder bone in) but the catch is it was cured and smoked just heat and serve. we can get fresh it just takes alot more work to find and the price is always crazy money. I guess my question should hve been what cuts can you use. Sorry for any confusion. To boot where I live in Canada Northern Ontario it is even harder to get what you want or need. Like even or pork ribs are a little different we have back ribs which I found some fresh today 8.99 a pound and side ribs which I think you Americans call spare ribs if I am correct. They are usally cheaper then back ribs but alot more fatty. I do go down to florida guiet offten and have seen what your markets offer compared to our markets and it is like compairing apples to oranges. I was reading a post on beef where some one had got some shoulder clots unheard of here. And the big slaughter houses don't sell to the average Joe blow . So we are s--t out of luck.

[El Ropo]

And that my dear webby is why you are here, so you can learn that the butt is part of the front shoulder, not the rear of the pig!

In the PDF that DDave just posted, the cut is referred to as the collar butt, part #4059

This pic is borrowed from amazingribs.com, I hope they don't mind:



The combo of the butt and picnic is called a shoulder roast, whole shoulder, or pork shoulder. As you can see, nothing at the back of the pig is referred to as "butt".

[El Ropo]

Upon further review, in Canada, the butt is called the "shoulder blade roast", and the picnic roast is called the "shoulder picnic roast".

Google "pork cuts chart canada".

Here's a site up there that explains all the canadian cuts and other relevant info:

http://www.putporkonyourfork.com/index.html

It appears that most of the picnic roasts up there get cold smoked before selling ;\

Apparently up there, the term "seasoned" is the same as "enhanced" here in the states. It means the roast has been marinating in a high sodium solution. I'd avoid "seasoned" pork if at all possible. you want fresh, all natural pork roasts to start.

[DDave]

Upon further review, in Canada, the butt is called the "shoulder blade roast",

That's what it is called in my local Safeway as well.

This pic is borrowed from amazingribs.com, I hope they don't mind:

They shouldn't since they apparently borrowed it from the University of Kentucky College of Agriculture.

It's the porkcarcass.pdf file from this thread.

http://www.smoked-meat.com/forum/showthread.php?t=793

Dave

[webby]

thanks Dave that was helpful.

[3montes]

They are always labeled "Pork shoulder boston butt" in my local grocery store.
It's what I have always used and they turn out great. I always get the bone in.

[3Cs BBQ Co]

Pork butt has blade bone in it, shoulder blade. pork Shoulder is just that, the whole shoulder, with lower leg bone and skin still attached, both from front leg, rear leg is called the Ham.
It is confusing, butt, shoulder, picnic shoulder, butt roast, Boston butt, so many names for same piece of meat. I just call it GOOD STUFF !!