Kurobota Pork Shoulder for Family Christmas Dinner . . . .tips?

[Satchelpig]

I am hosting family for a Christmas Festivus and have ordered a Kurobuta pork shoulder with which I intend to make pulled pork (I am also ordering a Waygu brisket but that's a topic for a separate post). We'll have a total of 16 people.

My intention is to dry-brine and rub the shoulder in the same way I would any other pork butt, but if anyone has any special advice for how I might treat this fancier version of pork, I'm all ears. Certainly don't want to screw it up!

[STEbbq]

I wouldn’t treat it any differently. The only thing I’d do is watch the temp for when to pull it more closely as it might not follow the usual cooking times. It’s possible it might cook a bit faster.

[Mosca]

Yeah, I’d do it the same as any other piece of pork. I might consider slicing instead of pulling, but I don’t think it would matter, that’s just presentation.

[Donw]

Nothing different from your normal cook. You got this. Enjoy the delicious pork.

[jfmorris]

The couple of times I've done a "fancy" boston butt from Porter Road, I found that the fat content and correspondingly the moistness of the pulled pork was lacking compared to the commodity boston butts I am used to doing. I would definitely start probing it for doneness at 195F and not wait for it to hit 203F which is my normal alarm temp for butts.