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Pulled pork from costco pork

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  • grantgallagher
    Club Member
    • Feb 2018
    • 903
    • NJ

    Pulled pork from costco pork

    Im figuring plenty of people have done this and it comes out fine. Was looking for some butt but all i could find there was this “boneless shoulder butt”, conveniently named so you dont know if its the shoulder or the butt, lol. Im assuming its shoulder since thatsbwhat it says on the white label. Like i said, im sure it will work and the price is right. Just thought id ask.

    Click image for larger version  Name:	E307CAA9-4DE3-4EA4-8172-10331CE5F26C.jpeg Views:	1 Size:	3.69 MB ID:	697263
    Club Member
    • Jan 2016
    • 293
    • San Diego, California
    • Rec Tec 680
      Weber Performer
      Weber Rotisserie for kettle
      Weber Summit
      My old worn out Gasser for burgers

    I have used them, they come out fine. You might want to wrap a string around them.


    • JoeSousa
      Club Member
      • Sep 2016
      • 763
      • Spokane, WA

      Yeah,they are just standard pork butts. That is what you want. They cook up just fine. Since they are boneless you might want to tie them up a bit so they cook more even otherwise there will be some weird piece and flaps that will overcook.


      • AverageJoe
        Club Member
        • Jun 2018
        • 388
        • Fruita Colorado
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        Yes. They have just simply removed the scapula from the meat. And that is a good piece of meat. If that is all I can get I use twine to keep it all together when I smoke it.


        • jfmorris
          Club Member
          • Nov 2017
          • 2553
          • Huntsville, Alabama
          • Jim Morris

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          I've done them, but prefer the bone-in ones I get at Sam's for some reason. Maybe because Sam's is closer to me. Those are definitely the "Boston Butt" cut of the pork shoulder though, and they've just deboned them for you. You are not paying for that half pound of bone is one way to look at it.


          • texastweeter
            Club Member
            • Jul 2017
            • 2745
            • Republic of Texas

            Pork butt is actually shoulder. It got it's name from when salted pork was shipped in wooden casks called "butts". Truss it up, and proceed like normal.


            • Rod
              Club Member
              • Dec 2015
              • 554
              • Phoenix, AZ
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              Yep. I'll tie those up as well to get a more uniform shape and help it hold together.


              • Santamarina
                Club Member
                • Aug 2018
                • 652
                • Wildomar, CA

                They cook up nicely. Just be sure to not trim too much fat!!! The first time I did one I kept trimming...not realizing I was trimming the interior where the bone was. It was pretty dry. Others have been tasty...though I still prefer the bone-in and no longer buy them at Costco.


                • mountainsmoker
                  Club Member
                  • Jun 2019
                  • 1714
                  • Bryson City, NC

                  While I prefer the bone in those are just fine. Tie them in as evenly round shape as you can and apply a rub and smoke on. Those look nice. Good red meat with out much trimming to do, instead of the white/pink you get at grocery store. If that is a 12lb butt count on about 16 hours at least maybe 18 to get to 195-200. Then you need to let it set to cool to a temp where you can handle it to pull with out burning your self.
                  Last edited by mountainsmoker; June 18th, 2019, 06:43 PM.


                  • Troutman
                    Club Member
                    • Aug 2017
                    • 6910
                    • Republic of Texallence

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                    Whoa cooked a bunch of those, commodity pork.


                    • Troutman
                      Troutman commented
                      Editing a comment
                      OK define premium in pork? Pretty subjective. Swift is owned by the SA giant JBS, don’t trust those guys...


                    • texastweeter
                      texastweeter commented
                      Editing a comment
                      Troutman I agree. To be premium to me it should be unenhanced, and duroc or Berkshire.

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      Still injected with up to 11% saline solution... so you're not paying for a bone, but you are paying for 89% pork and 11% salty water.

                      And even if you believe the marketing (which you shouldn't), it's still the cream of the commodity crop.

                      That said, I make em for work, because they don't know the difference.
                  • snowswamp
                    Club Member
                    • Dec 2017
                    • 215
                    • Lakewood, CO
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                    That is what I use. There are two per pack. I tie each up so they are roast like in shape for even cooking and season them. You can even lay them open and season the inside before you tie them. They come out great in my opinion and the family has always loved it.


                    • Sweaty Paul
                      Founding Member
                      • Aug 2014
                      • 1308
                      • Hays, KS
                      • Green Mountain Grill - Jim Bowie
                        (I've never regretted having too much grate space).

                        Weber Genesis Gas grill
                        Weber Kettle grills x 2

                      I’ve used them and they cooked fine. I trussed them so they’d keep their shape. To be honest I couldn’t tell any real difference in flavor.


                      • mountainsmoker
                        Club Member
                        • Jun 2019
                        • 1714
                        • Bryson City, NC

                        Troutman I have to laugh. No pork is inspected and any company can label it what ever they want to. As far JBS they own about 66% or more of the pork producers in the US. Not just Swift but Smithfield and others. So it you really want good pork buy some Berkshire/duroc mixed piglets like my neighbor and I did let them feed in an open field, take them to your local butcher and get the cuts you want cure and smoke your own bacon and hams and have the dang best pork you will ever taste


                        • texastweeter
                          texastweeter commented
                          Editing a comment
                          I think you mean no pork is graded, as USDA inspects pork. That is how we got rid of trichinosis in the 60's. I agree on the futon and Berkshire. Great roasting swine. A guy that works for me, his father raises Iberico strain pigs up north. Been trying to get my hands on one for about 6 months now.

                        • Troutman
                          Troutman commented
                          Editing a comment
                          Man I’d be all over Iberico. Let us know if that’s ever made available texastweeter
                      • HouseHomey
                        Club Member
                        • May 2016
                        • 4797
                        • Huntington Beach, Ca. Surf City USA.
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                        As a rule I don’t tie those. I think I’m the only one who don’t tie those? Any one else?

                        if you must tie get some season/dry brine in the first. Do you need to tie them?? When are you cooking?


                        • Troutman
                          Troutman commented
                          Editing a comment
                          The boneless ones can fall apart some, tying is optional

                        • Santamarina
                          Santamarina commented
                          Editing a comment
                          I try to get the bone-in, but whenever I cook these I don’t tie them. Just shape them once on the rack in your pit and they hold together well enough.

                        • HouseHomey
                          HouseHomey commented
                          Editing a comment
                          Santamarina whohooo plus 1 on the no tie. Two weirdos I guess. Do you find that it make for great pork. I do. Perhaps it’s in my head. I usually cook bone in from smart n final though.
                      • fttank
                        Club Member
                        • Dec 2016
                        • 227
                        • Huntington Beach, CA

                        The Costco Business Center has bone in pork shoulders. Double pack about 12 lbs. each. Not sure why the Costco stores don't stock this item. Smart and Final has Bone in by Farmer John. Planning to pick up a two pack for the weekend today. Oh and I tie my bone in butts. So much easier getting it off the smoker.


                        • Derickls
                          Derickls commented
                          Editing a comment
                          I love the costco business center. The one near me also sells full half goats

                        • HouseHomey
                          HouseHomey commented
                          Editing a comment
                          Business center??? I buy all my butts from Smart n final on ADAMS. Love the Fj. Costco is boneless

                        • fttank
                          fttank commented
                          Editing a comment
                          #HouseHomey there is a Costco Business Center next to the Walmart on Beach Blvd and the 22. They have bone-in Shoulders there. No lines. Smart & Final is much closer. I bought two 9 lb FJ bone-in butts today at the Golden West/Edinger store. $1.99/lb. It's just another option for us.



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