Quick Answer
Yes, you can absolutely use a bone-in pork shoulder for pulled pork. In fact, many pitmasters prefer bone-in pork shoulder because the bone adds flavor as the meat cooks low and slow. The bone also helps the meat retain moisture.
What Cut of Pork Works Best for Pulled Pork?
The best cuts of pork for pulled pork are the shoulder cuts like the Boston butt (also called pork butt or Boston shoulder) and the picnic shoulder.
The Boston butt comes from the upper part of the front leg of the pig. It contains part of the shoulder blade bone. This is the most common cut used for pulled pork.
The picnic shoulder comes from the lower part of the front leg. It contains the arm bone, shank bone, and a portion of the shoulder blade bone.
Both these cuts have a good amount of fat marbling that keeps the pork juicy and flavorful as it cooks low and slow to become tender and pull-apart texture. The connective tissue in the meat also breaks down over the long cooking time resulting in succulent pulled pork.
The bone contributes to the flavor as the meat cooks. It also helps retain moisture in the meat so you end up with very juicy pulled pork.
Steps to Make Pulled Pork with a Bone-In Pork Shoulder
Here are the basic steps:
1. Choose the Right Size Bone-In Pork Shoulder
For pulled pork for 4-6 people, choose a 5-7 lb bone-in Boston butt or picnic shoulder. Go larger if cooking for a crowd.
You want the bone to fit comfortably in the cooking vessel you are using. Leave some room around the meat for airflow and even cooking.
2. Prepare the Pork Shoulder
Rinse the pork shoulder and pat it completely dry with paper towels. Trim off any excess fat.
Apply a dry rub generously all over the meat. You can make your own spice rub or use a store-bought one. Use spices like brown sugar, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Cover the seasoned meat and refrigerate overnight or up to 24 hours to let the rub flavors penetrate the meat.
3. Smoke or Roast the Pork
To make authentic pulled pork, the traditional method is low and slow smoking over indirect heat for 8-12 hours:
– Set up your smoker or grill for smoking at 225°F – 250°F using wood chunks or charcoal. Apple, cherry, hickory, pecan, and oak work great.
– Place the pork shoulder bone-side down and smoke for 8-12 hours until it reaches an internal temperature of 200°F – 205°F.
If you don’t have a smoker, you can oven roast the pork:
– Preheat oven to 300°F.
– Place the seasoned pork in a roasting pan and roast for about 1 hour per pound until it reaches an internal temperature of 200°F- 205°F.
4. Rest and Shred the Pork
Once cooked, remove the pork from the smoker or oven. Let it rest wrapped in foil for 30 minutes.
Shred and pull the pork meat apart using two forks. Discard any excess fat, but leave some for moisture.
You can remove the bone before shredding or shred around it and discard the bone after. The tender meat should easily pull off the bone.
5. Serve and Enjoy!
Moisten the pulled pork with reserved juices from cooking. Or add your favorite BBQ sauce.
Serve the insanely tender and smoky pulled pork on buns, over baked potatoes, with mac and cheese, or however you like!
Conclusion
Bone-in pork shoulder like the Boston butt is absolutely perfect for making tasty pulled pork. The bone adds moisture and flavor as the pork cooks low and slow. While you can remove the bone before shredding, it’s easy enough to shred around it then discard. Follow the steps above for tender, fall-apart pulled pork using a bone-in pork shoulder. Top it with your favorite barbecue sauce and serve on buns for unbeatable pulled pork sandwiches.