Bone-in is my preference. The Costco butchers get a little over zealous with trimming and take off too much fat. Only dry pulled pork I’ve made was when using Costco boneless butts.
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I have a two pack in the freezer. Never remember to thaw them in time for the weekend and end up buying a fresh butt. When I finally remember to thaw them one will go on the smoker, one will become carnitas.
Overall, I’ve been frustrated with Costco’s butchering on several cuts. Their boneless skinless chicken is like a grab bag or white elephant Christmas gift. You never know what is in the package.Comment
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Thank you everyone for your input!!!Comment
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Bone in for me all the way. They stay together better, and you get the pleasure of pulling out the bone when you are done. My Harris Teeter (Kroger) also regularly has butts on sale for much cheaper than Costco. I picked up two butts two weeks ago for $.99/lb.Comment
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