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Help re: boneless vs bone-in for pulled pork

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Help re: boneless vs bone-in for pulled pork

cucina | Sep 6, 2008 05:35 PM

I'm going to make pulled pork tomorrow for the first time. My husband went to pick up the boston butt at the store and all they had was boneless. I had wanted bone-in, but he didn't realize that all they had was boneless and that's what they gave him. I called a couple of other supermarkets and no one sells the bone-in butt/shoulder (I'm in the Boston area). I'm still going to try to find one tomorrow morning, but just in case I can't I thought I'd ask for some input.

I did a search on the board and it seems like most people use the bone-in. So will the pulled pork come out as good, or should I not bother with the boneless? What kind of adjustment in cooking should I make? I was planning on trying the Cook's Illustrated recipe which calls for cooking for 4 hours on the charcoal grill and then finishing it for 2 hours in the oven. Has anyone tried this recipe? What kind of cooking adjustment would you make for this method with the boneless?

Thanks!

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