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TX, USA
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Posted: 5/7/2024 3:11:27 PM EDT
[#1]
I’m with you. I bought a two pack somewhat recently without realizing my mistake until later.
I butterflied both to make the thickness as uniform as possible and it came out fine. |
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Posted: 5/7/2024 3:20:15 PM EDT
[#2]
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Posted: 5/7/2024 3:23:08 PM EDT
[#3]
Pozole or carnitas.
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Posted: 5/7/2024 3:27:26 PM EDT
[#4]
I make kalua pork with them, no need for the bone.
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MI, USA
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Posted: 5/7/2024 4:10:42 PM EDT
[Last Edit: jchewie1]
[#5]
Quote HistoryOriginally Posted By arowneragain: If they’re priced right, heck yeah. Bought one, smoked it Sunday. Normally buy bone in but the bone in choices were much smaller than I wanted, and price was the same. Flavor was no different. Eta, those are hackjobs. The shoulder bone removal slice on the one I bought was clean trimmed. |
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Posted: 5/7/2024 4:13:26 PM EDT
[#6]
I’ve made some great pulled pork with Costco boneless pork butts. There’s nothing wrong with them.
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Posted: 5/7/2024 4:15:21 PM EDT
[#7]
Ive smoked them , they work fine
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Posted: 5/7/2024 5:43:09 PM EDT
[#8]
Quote HistoryOriginally Posted By mk4dubbin: Except this thread isn't about pork shoulder Quote HistoryOriginally Posted By mk4dubbin: Originally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg Except this thread isn't about pork shoulder 
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Posted: 5/7/2024 5:47:54 PM EDT
[#9]
 I just wish they had both options available. I hate making an extra trip somewhere to get one thing. |
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Posted: 5/7/2024 5:51:31 PM EDT
[#10]
I've had good ones, and I've had a couple that are hacked into small components that make it difficult to smoke. Flavor and texture seemed to be fine. I use the internal surface area to add additional rub.
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OH, USA
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Posted: 5/7/2024 6:19:29 PM EDT
[Last Edit: Millennial]
[#11]
Quote HistoryOriginally Posted By mk4dubbin: Except this thread isn't about pork shoulder Quote HistoryOriginally Posted By mk4dubbin: Originally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg Except this thread isn't about pork shoulder ?? “Boneless butt” and “bone in pork shoulder” are basically the same cut of meat in 99% of grocery stores except the packaged butts have the bone removed so they’re usually quite smaller. Either might or might not have the fat cap. |
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Posted: 5/8/2024 8:14:43 AM EDT
[#12]
Quote HistoryOriginally Posted By macaho45: Pozole or carnitas. Monica  I came in to suggest this. I also have another recipe that I borrowed & adjusted from the 'Cook's Country' show that's a family favorite and pretty easy to make. 2 tablespoons vegetable oil 1 onion, chopped fine 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground allspice ½ teaspoon ground cinnamon Achiote paste or sauce 1 ½ cups water (or chicken stock) ¼ cup frozen orange juice concentrate, thawed 3 tablespoons distilled white vinegar (if you can get bitter orange juice, use it instead of the OJ and vinegar here) 1 ½ tablespoons Worcestershire sauce 5 bay leaves Salt and pepper 1 (2 1/2- to 3-pound) boneless pork butt roast, trimmed and cut into 1-inch chunks FOR THE PORK: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes. Add garlic, cumin, oregano, allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in achiote paste/marinade, water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits. Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender, about 2 hours, stirring once halfway through cooking. Transfer pot to stovetop; discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes. These tacos work really well with pickled red onions. I have a recipe for those, too, if there's any interest. |
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NV, USA
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Posted: 5/8/2024 8:34:24 AM EDT
[#13]
Quote HistoryOriginally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg Bone in. So you’re paying for a part you don’t eat. Cut the bone out and get the cost for what you’re actually eating. |
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Posted: 5/8/2024 9:03:06 AM EDT
[Last Edit: TxRabbitBane]
[#14]
Carnitas? Buckboard bacon? Buy on sale and grind for homemade sausage?
Big cuts of pork on sale are my jam. |
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Posted: 5/8/2024 9:10:55 AM EDT
[#15]
Quote HistoryOriginally Posted By durtychemist: Bone in. So you’re paying for a part you don’t eat. Cut the bone out and get the cost for what you’re actually eating. Quote HistoryOriginally Posted By durtychemist: Originally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg Bone in. So you’re paying for a part you don’t eat. Cut the bone out and get the cost for what you’re actually eating. Still way cheaper at the grocery store. Gonna taste the same. That's just me. |
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AR, USA
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Posted: 5/8/2024 9:15:39 AM EDT
[#16]
I prefer bone-in because there's something very satisfying about pulling the bone cleanly after a good long smoke. As said, if the price is right I'll go for it. I love pulled pork, and carnitas.
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Posted: 5/8/2024 9:22:40 AM EDT
[#17]
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Posted: 5/8/2024 9:32:00 AM EDT
[#18]
Quote HistoryOriginally Posted By NY12ga: Sous vide your pork. Makes it tender and juicy every time |
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Posted: 5/8/2024 9:34:24 AM EDT
[#19]
Quote HistoryOriginally Posted By FS7: This is what I mean. https://www.smokingmeatforums.com/attachments/img_20190702_234343-jpg.399578/ https://www.smokingmeatforums.com/attachments/img_20190702_234351-jpg.399580/ I have had this happen at least a dozen times. You don't have to go crazy with twine, but depending on the hack job done while deboning it may be a lot. I've even had a few be in multiple pieces. Not the end of the world, but a bone-in butt is preferable.   More porky goodness:  |
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NC, USA
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Posted: 5/8/2024 9:34:30 AM EDT
[#20]
Quote HistoryOriginally Posted By Calculating: I prefer bone-in because there's something very satisfying about pulling the bone cleanly after a good long smoke. As said, if the price is right I'll go for it. I love pulled pork, and carnitas. kalua pork is another option, good for a boneless shoulder. |
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Posted: 5/8/2024 9:36:19 AM EDT
[#21]
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Posted: 5/8/2024 9:38:16 AM EDT
[#22]
Quote HistoryOriginally Posted By Millennial: ?? "Boneless butt" and "bone in pork shoulder" are basically the same cut of meat in 99% of grocery stores except the packaged butts have the bone removed so they're usually quite smaller. Either might or might not have the fat cap. If you are making carnitas, paying for the bone weight is a waste. Deboning also wastes time. Some cooks are diverse and equitable. 
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AR, USA
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Posted: 5/8/2024 10:23:14 AM EDT
[#23]
Quote HistoryOriginally Posted By DV8EDD: kalua pork is another option, good for a boneless shoulder. Quote HistoryOriginally Posted By DV8EDD: Originally Posted By Calculating: I prefer bone-in because there's something very satisfying about pulling the bone cleanly after a good long smoke. As said, if the price is right I'll go for it. I love pulled pork, and carnitas. kalua pork is another option, good for a boneless shoulder. Never even heard of that. Off to the Google machine. |
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Posted: 5/8/2024 12:04:41 PM EDT
[Last Edit: freeride21a]
[#24]
Quote HistoryOriginally Posted By Calculating: Never even heard of that. Off to the Google machine. Quote HistoryOriginally Posted By Calculating: Originally Posted By DV8EDD: Originally Posted By Calculating: I prefer bone-in because there's something very satisfying about pulling the bone cleanly after a good long smoke. As said, if the price is right I'll go for it. I love pulled pork, and carnitas. kalua pork is another option, good for a boneless shoulder. Never even heard of that. Off to the Google machine. It's easy, and sooooo good. Don't even need a smoker. Finding ti or bababnana leaves might be the hardest part for some depending on location |
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OH, USA
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Posted: 5/8/2024 12:30:42 PM EDT
[#25]
Quote HistoryOriginally Posted By wildearp: If you are making carnitas, paying for the bone weight is a waste. Deboning also wastes time. Some cooks are diverse and equitable. The bone is actually a great tool... When the bone can be yanked out, the pulled pork is done. No guessing; when it gets up around 200ish and probes tender, open up the smoker or crock pot o and give the bone a tug. |
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Posted: 5/8/2024 12:55:04 PM EDT
[#26]
Originally Posted By Waldo: Does anyone even buy them for smoking? Yes. Usually smoke 2-4 at a time for parties and get togethers. Dry Rub with some Larue Dillo Dust or the equivalent, mix up a tangy apple cider vinegar based BBQ sauce and do a light coat when pulled. Serve with toasted Costanzo's Rolls, Cowboy Candied jalapeños and some poppyseed slaw. |
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Posted: 5/8/2024 12:57:32 PM EDT
[Last Edit: Berger24]
[#27]
Quote HistoryOriginally Posted By mk4dubbin: Except this thread isn't about pork shoulder Quote HistoryOriginally Posted By mk4dubbin: Originally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg Except this thread isn't about pork shoulder So yah - pork butts and pork shoulder are, in fact, pretty close to the same thing... Just so you're aware. |
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USA
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Posted: 5/8/2024 1:00:29 PM EDT
[#28]
Has Costco lost a customer?
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Posted: 5/8/2024 1:03:49 PM EDT
[#29]
Quote HistoryOriginally Posted By bondryan: Grind them into homemade breakfast sausage. One local guy sells 18-20lb sacks of pork trim - it might be pieces from loins, chops, belly, etc. for cheap. I'll buy one, keep the nice chunks and dice for pasta dishes or similar, some for pulled pork, sometimes find some small chops or side pork in there too. Rest gets ground for homemade sausage |
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Posted: 5/8/2024 1:04:00 PM EDT
[#30]
Quote HistoryOriginally Posted By FS7: I imagine he's talking about the fact that many of them tend to fall apart and are not a single large chunk of shoulder once the bone is removed. You can get lucky, but if you want a good cook it's best to tie them up. Adds more than a little bit of work. Quote HistoryOriginally Posted By FS7: Originally Posted By mk4dubbin: What are you going on about? Just set them in the smoker like everyone else does I imagine he's talking about the fact that many of them tend to fall apart and are not a single large chunk of shoulder once the bone is removed. You can get lucky, but if you want a good cook it's best to tie them up. Adds more than a little bit of work. 
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Posted: 5/8/2024 1:18:27 PM EDT
[Last Edit: WDEagle]
[#31]
Originally Posted By Waldo: Does anyone even buy them for smoking? Smoked Buckboard bacon.  Attached File Attached File Attached File |
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FL, USA
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Posted: 5/8/2024 1:47:43 PM EDT
[#32]
There are a lot of people like myself, who are not willing to eat meat that has been cooked while it is still connected to the bone. As other posters have alluded to, cooking meat on the bone changes it's flavor. The bone imparts a unique flavor to the meat when they are cooked together. Some people, perhaps most people, like the added bone flavor. Maybe a lot of people can't even tell the difference. People like me OTOH, find this added bone flavor to be very off putting and distasteful.
So you can find virtually any meat cuts either with or without the bone. I dislike meat cooked on the bone so much that it is basically unpalatable to me. I love meat. I am eating chicken for lunch right now. But it's boneless chicken for sure. |
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Posted: 5/8/2024 2:05:10 PM EDT
[Last Edit: freeride21a]
[#33]
Quote HistoryOriginally Posted By TheLookingGlass: There are a lot of people like myself, who are not willing to eat meat that has been cooked while it is still connected to the bone. As other posters have alluded to, cooking meat on the bone changes it's flavor. The bone imparts a unique flavor to the meat when they are cooked together. Some people, perhaps most people, like the added bone flavor. Maybe a lot of people can't even tell the difference. People like me OTOH, find this added bone flavor to be very off putting and distasteful. So you can find virtually any meat cuts either with or without the bone. I dislike meat cooked on the bone so much that it is basically unpalatable to me. I love meat. I am eating chicken for lunch right now. But it's boneless chicken for sure. And then there are people like me who cut the bone in half and eat the insides. You are the first person who said "I just dont like the flavor it adds" that ive seen. Everyone else I've ever talked to just thought it was gross or no bones helped them disconnect in their head where the food was coming from. |
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TX, USA
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Posted: 5/8/2024 2:30:37 PM EDT
[#34]
Quote HistoryOriginally Posted By mk4dubbin: Except this thread isn't about pork shoulder The butt is a shoulder cut. |
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AR, USA
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Posted: 5/8/2024 2:49:34 PM EDT
[#35]
Quote HistoryOriginally Posted By freeride21a: It's easy, and sooooo good. Don't even need a smoker. Finding ti or bababnana leaves might be the hardest part for some depending on location Quote HistoryOriginally Posted By freeride21a: Originally Posted By Calculating: Originally Posted By DV8EDD: Originally Posted By Calculating: I prefer bone-in because there's something very satisfying about pulling the bone cleanly after a good long smoke. As said, if the price is right I'll go for it. I love pulled pork, and carnitas. kalua pork is another option, good for a boneless shoulder. Never even heard of that. Off to the Google machine. It's easy, and sooooo good. Don't even need a smoker. Finding ti or bababnana leaves might be the hardest part for some depending on location Good to know and yeah I doubt I'll be able to find that anywhere near me. The recipe looks and sounds delicious. |
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AR, USA
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Posted: 5/8/2024 2:50:45 PM EDT
[#36]
Quote HistoryOriginally Posted By WDEagle: Smoked Buckboard bacon. https://www.ar15.com/media/mediaFiles/174498/IMG_20210115_173436221_jpg-3208815.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_20210116_180543627_jpg-3208817.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_20210117_100811755_jpg-3208819.JPG You sir, are a culinary artist. I have made your pig shots several times. |
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Posted: 5/8/2024 4:50:41 PM EDT
[#37]
I always prefer bone in and bone it out myself but that's just a personal preference.
I cut the fatty, tender coppa off for pork steaks and usually cube the rest for homemade wontons, stir fries, etc. Not a fan of pulled pork. |
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Posted: 5/8/2024 5:48:03 PM EDT
[#38]
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Posted: 5/8/2024 6:01:43 PM EDT
[#39]
I would prefer to pay for meat, not the bone.
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Posted: 5/8/2024 6:04:54 PM EDT
[#40]
Butcher's string is cheap.
Rub the inside and outside, tie it up, smoke it, pull it. Kharn |
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Posted: 5/8/2024 6:09:31 PM EDT
[#41]
Quote HistoryOr pulled chicken. Or pulled beef. Meat should be cut across the grain and grilled appropriately. Not pulled with the grain. |
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Posted: 5/8/2024 6:11:48 PM EDT
[#42]
Quote HistoryOriginally Posted By JCoop: Or pulled chicken. Or pulled beef. Meat should be cut across the grain and grilled appropriately. Not pulled with the grain. Quote HistoryOriginally Posted By JCoop: Meat should be cut across the grain and grilled appropriately. Not pulled with the grain. Well, that's like, your opinion, man. |
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Posted: 5/8/2024 6:49:22 PM EDT
[#43]
Quote HistoryOriginally Posted By FALARAK: Well, that's like, your opinion, man.  Yup. And not a very popular opinion either.
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Posted: 5/8/2024 6:59:10 PM EDT
[#44]
Cut them into 2-3 pound chunks and cook them just like you would a beef pot roast with taters, gravy and all the fixings. Yummy!
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Posted: 5/8/2024 7:23:54 PM EDT
[Last Edit: TxRabbitBane]
[#45]
Quote HistoryOriginally Posted By JCoop: Or pulled chicken. Or pulled beef. Meat should be cut across the grain and grilled appropriately. Not pulled with the grain. Quote HistoryOriginally Posted By JCoop: Meat should be cut across the grain and grilled appropriately. Not pulled with the grain. There are a multitude of ways to make good meat that aren’t grilled. Cutting across the grain is a method of making something that’s tough easier to eat. If you’ve cooked it until it’s tender, there is no need to do so (though it’s still ok to do). Pretty much every culture has variations of “cook until tender, then shred”, dishes. |
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Posted: 5/8/2024 10:19:29 PM EDT
[#46]
Quote HistoryOriginally Posted By TxRabbitBane: There are a multitude of ways to make good meat that aren't grilled. Cutting across the grain is a method of making something that's tough easier to eat. If you've cooked it until it's tender, there is no need to do so (though it's still ok to do). Pretty much every culture has variations of "cook until tender, then shred", dishes. The flavor of pulled meat is often delicious, but no meat pulled or cut with the grain has a good eating texture. It's all grainy and tough. That makes it a subpar experience. |
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Posted: 5/8/2024 10:27:24 PM EDT
[#47]
Not my favorite but I don't hate it. More bark, faster cook time. They're just kinda sloppy
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Posted: 5/8/2024 10:31:06 PM EDT
[#48]
Is there really any difference between Pork Shoulder vs Butt when smoking for pulled pork?
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Posted: 5/9/2024 7:00:03 AM EDT
[#49]
Quote HistoryOriginally Posted By TheLookingGlass: There are a lot of people like myself, who are not willing to eat meat that has been cooked while it is still connected to the bone. As other posters have alluded to, cooking meat on the bone changes it's flavor. The bone imparts a unique flavor to the meat when they are cooked together. Some people, perhaps most people, like the added bone flavor. Maybe a lot of people can't even tell the difference. People like me OTOH, find this added bone flavor to be very off putting and distasteful. So you can find virtually any meat cuts either with or without the bone. I dislike meat cooked on the bone so much that it is basically unpalatable to me. I love meat. I am eating chicken for lunch right now. But it's boneless chicken for sure. Little girls? |
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Posted: 5/9/2024 7:08:31 AM EDT
[#50]
Slice into thick pork steaks. Heavily season with a BBQ spice rub. Chipotle, garlic, cumin, salt…
Smoke at 225 for a couple of hours. Meanwhile… put a bunch (20) of seeded and halved jalapenos and an equal number of tomatillos under the broiler. When blistered, remove and peel the jalapeños. Roughly blend with the tomatillos into a green sauce. Take meat off the smoker. Chop into chunks. In a big pot, brown an onion and garlic in bacon fat. Add meat and the green sauce. Add a beer. Cook for a few hours on low. Squeeze a few lines into it and chopped cilantro. Season to taste |
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