Boneless pork...?

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MikeS.
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2008/04/19 23:50:38 (permalink)

Boneless pork...?

I'm going to do at least 2 shoulders or butts for pulled/chopped pork in a couple weeks to feed my Lodge.

The other day at Costco I saw they had either shoulders or butts, I don't remember which.

So my question is, would I cook these any different then the bone in variety? Would they cook any faster or slower?

I normally cook these for 12 hours at 225 with a light hickory smoking the first 3-4 hours.

Thanks guys,
#1

11 Replies Related Threads

    mayor al
    Fire Safety Admin
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    RE: Boneless pork...? 2008/04/20 02:02:52 (permalink)

    Mike
    I prefer to use the Butt Portion. It is usually a uniform thickness and roughly a square-cut. The Shoulders are often conical in shape and require more attention for a uniform cooking time. Plus the Shoulder often has a bone-joint that is more difficult to work with than the Blade-Bone in the Butt.
    Lately one of our local stores have been selling Butts for 99 cents a pound. I bought 5 of them all roughly 8-9 lbs each.
    #2
    chewingthefat
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    RE: Boneless pork...? 2008/04/20 17:26:24 (permalink)
    Concentrate on the internal temp, done perfectly at 195 degrees. My Costco has the boneless butt. I prefer bone in butt myself, shoulder gets kind of shanky, a little hard to pull easily.
    #3
    John A
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    RE: Boneless pork...? 2008/04/20 17:47:32 (permalink)
    Never have done a shoulder, I'm a butt man. I've done both bone in and boneless and have not noticed any difference in cooking times, texture, taste, etc, in my smoker.
    #4
    Foodbme
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    RE: Boneless pork...? 2008/04/20 20:42:06 (permalink)
    Pork Cooking Chart:

    ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done
    Cut Thickness or Weight Cooking Time
    Loin Roast, Bone-in or Boneless 2 to 5 pounds 20-30 minutes per pound
    Crown Roast 4 to 6 pounds 20-30 minutes per pound
    Leg, (Fresh Ham) Whole, Bone-in 12 to 16 pounds 22-26 minutes per pound
    Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 minutes per pound
    Boston Butt 3 to 6 pounds 45 minutes per pound
    Boston Butt, Boneless 3 to 6 pounds 2 to 2½ hours
    Tenderloin (Roast at 425-450 °F) ½ to 1½ pounds 20 to 30 minutes total
    Ribs (Back, Country-style or Spareribs) 2 to 4 pounds 1½ to 2 hours (or until fork tender)

    BROILING 4 inches from heat or GRILLING
    Loin Chops, Bone-in or Boneless ¾-inch or 1½ inches 6-8 minutes or 12-16 minutes
    Tenderloin ½ to 1½ pounds 15 to 25 minutes
    Ribs (indirect heat), all types 2 to 4 pounds 1½ to 2 hours
    Ground Pork Patties (direct heat) ½ inch 8 to 10 minutes

    IN SKILLET ON STOVE
    Loin Chops or Cutlets ¼-inch or ¾-inch 3-4 minutes or 7-8 minutes
    Tenderloin Medallions ¼ to ½-inch 4 to 8 minutes
    Ground Pork Patties ½ inch 8 to 10 minutes


    BRAISING: Cover and simmer with a liquid.
    Chops, Cutlets, Cubes, Medallions ¼ to 1-inch 10 to 25 minutes
    Ribs, all types 2 to 4 pounds 1½ to 2 hours

    STEWING: Cover pan; simmer, covered with liquid.
    Ribs, all types 2 to 4 pounds 2 to 2½ hours, or until tender
    Cubes 1-inch 45 to 60 minutes
    NOTE: Cooking times compiled from various resources.

    February 2003

    #5
    MikeS.
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    RE: Boneless pork...? 2008/04/22 01:03:49 (permalink)
    quote:
    Originally posted by chewingthefat

    Concentrate on the internal temp, done perfectly at 195 degrees. My Costco has the boneless butt. I prefer bone in butt myself, shoulder gets kind of shanky, a little hard to pull easily.


    195??? You're sure?
    #6
    John A
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    RE: Boneless pork...? 2008/04/22 08:09:32 (permalink)
    Mike,

    195º internal temp is fine. Wrap it in HD foil and newspaper then put into a cooler for at least one hour before pulling. It will stay hot for hours so be careful when you pull it.
    #7
    Sundancer7
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    RE: Boneless pork...? 2008/04/22 08:22:33 (permalink)
    quote:
    Originally posted by John A

    Mike,

    195º internal temp is fine. Wrap it in HD foil and newspaper then put into a cooler for at least one hour before pulling. It will stay hot for hours so be careful when you pull it.


    I guess I am use to smoking temps but I am like Mike as I thought 195F would be way too high and cause the pork to be very tough and dry.

    Paul E. Smith
    Knoxville, TN
    #8
    ScreamingChicken
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    RE: Boneless pork...? 2008/04/22 10:33:26 (permalink)
    195's the magic temperature where most of the fat and connective tissue's broken down and the pork can be shredded, and the fat will be liquid enough mix evenly throughout the meat. I've taken a few butts as high as 205 without having any problems as for whatever reason(s) the brand of pork I use isn't always 100% pullable at 195, even after resting for a couple of hours. When that happens I rip up what I can and chop what's left.

    Pork that's going to be sliced or chopped can be cooked to a lower temperature like 180.

    Brad
    #9
    chewingthefat
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    RE: Boneless pork...? 2008/04/22 12:08:45 (permalink)
    quote:
    Originally posted by MikeS.

    quote:
    Originally posted by chewingthefat

    Concentrate on the internal temp, done perfectly at 195 degrees. My Costco has the boneless butt. I prefer bone in butt myself, shoulder gets kind of shanky, a little hard to pull easily.


    195??? You're sure?


    Absolutely
    #10
    the grillman
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    RE: Boneless pork...? 2008/04/22 12:31:14 (permalink)
    I’ll second the idea the 190 or over is what is needed to get pork that will pull properly. At 175-180, it will still be too tough (now, the meat will be done at 175, but just not pullable)

    For those soft, pillowy shreds of porky goodness, 190 or even 200 is fine. Let it rest for at least 30 minutes before attempting to pull.

    Now, who uses bear paws to shred? I do, and I love the way they work..they are the best.
    #11
    MikeS.
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    RE: Boneless pork...? 2008/05/02 16:30:34 (permalink)
    Ok, so 195 it is. I did 2 boneless shoulders from Costco last night / this morning to 195 and they were great. Thanks guys.
    #12
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