The back "shoulder" of a pig would be called a haunch or a ham. You generally make "pulled pork" from a Pork shoulder cut (either butt or shank). The butt portion is most popular because it has less bone and less connective "stuff" in it. The shank portion can make some tasty ...
Too many of you quit too early to see any significant results. You tend to give it all up once results start to slow down. It took you years to gain all that fat, so why do you expect to lose it in such a short time? It’s hard to make your first million, but once you do,...
your Pork Butt 101 never says at what temperature you actually cook the butts. I'm assuming that it is somewhere between 200 and 250, since you mention bumping up to 250 if the meat plateau's. I know some guys are cooking at 200 for some period of time and then bumping up to...