What cuts of meat can you make pulled pork?
The most commonly used cut of meat for pulled pork is Scotch or Boston butt. Boston Butt is a term commonly used for the shoulder. It is the cut of pork that comes from the upper part of the shoulder and may contain the blade bone. You can also use pork collar and scotch which will yield a great result as well.
What can you use for pulled pork besides pork shoulder?
The ultimate substitute for one specific pork shoulder cut is, of course, a different pork shoulder cut. Alternatively, pork leg (ham), top loin roast, and top leg work just as well. For a pork-free alternative, lamb shoulder or beef brisket are the best replacements.
What is the best cut of pork for BBQ?
What is the best cut of meat for pulled pork? When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.
What is the best cut of pork?
The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Pork fillet is the leanest of all cuts, so it’s the healthiest choice.
Can I use any pork for pulled pork?
The classic cut for pulled pork is a pork shoulder, which you may also see named at the store as pork butt or Boston butt. For a leaner pulled pork, you can get away with using the top loin boneless roast, but it won’t be as moist as your typical pulled pork.
What is the best meat for a BBQ?
Best Beef Cuts for Grilling
- Chuck Eye Steak (Delmonico) A low-cost alternative to the Rib Eye Steak.
- Ranch Steak. Affordable, lean and versatile.
- Flat Iron Steak. Extremely tender, well-marbled and flavorful and great for grilling.
- Tenderloin Steak (Filet Mignon)
- Strip Steak.
- Porterhouse Steak.
- T-Bone Steak.
- Ground Beef.
What meat do you use for barbecue?
Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items.