October 21, 2014

The pork shoulder has whatever a grill or exhilaration master might wish for. Heft. Flavor. Affordability. And also remarkable lull of preparation. Although a whole pork shoulder tips the range at 14 to 18 pounds and also a Boston butt (the top fifty percent of the shoulder—the reduced most commonly sold at the supermarket) in ~ 5 come 7 pounds, this huge hunk ’o meat constantly comes out tender. And that’s true whether you smoke, indirect grill, or spit-roast it—methods typically used by hog-o-holics around Planet Barbecue.

But no all pork shoulders room equal, and also to get the best bang because that the buck, you should know around anatomy, animal husbandry, seasoning and grilling techniques and also gear. Fine cover all those object in this three-part series.

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1. Pork need to taste choose pork:

Hogs provided to it is in bred because that flavor. Today, many supermarket pork is an commercial product elevated for maximum development in minimum time for this reason it can be marketed quickly and cheaply. Even odder, the average hog today contains 31 percent less fat than it would certainly have two decades ago. And we all recognize that that fat dead flavor. So what’s a ’cue fanatic come do? Well, very first of all, once buying pork, select the finest marbled piece you have the right to find. Much better yet, look for a heritage breed (see below), which is bred because that flavor and fat.

2. To buy pork that’s raised humanely and with respect:

You, flavor-loving food dude or dudette, don’t want your pork to taste favor chicken breast. You desire it to taste choose pork. Furthermore, you want your hogs elevated humanely and also with respect.

Family farmers have heard you: A cultivation number advanced pork the old-fashioned way—mostly outdoors—focusing on heritage each other (see below). Once you buy her meat indigenous your regional butcher or farmers’ market, the merchant should have the ability to answer any kind of questions you have about how the meat was raised and processed.

Meanwhile, if your just information originates from labels on pre-packaged meat, here’s a quick an introduction of generally used terms:

Natural: Ideally, a term used to describe meat that has no preservatives or man-made ingredients. Unfortunately, over there is no USDA certification for “natural,” therefore it might simply it is in a marketing term with no top quality standards to earlier it up.

Enhanced: part processors inject pork through a equipment containing water, salt, sodium phosphates, and also other flavor- and moisture-enhancing chemicals. They deserve to increase the weight of the parcel by as lot as 15 percent. (Which increases your cost.) These added ingredients have to be noted on the label. If you’re in search of the odor of brined or injected meat, you’re better off doing the yourself.

Raised without Antibiotics or Administered Hormones: choose humans, pigs are regularly inoculated to prevent disease. The insurance claim “without antibiotics” could look great on the label, yet it is no something the USDA at this time monitors. Together for hormones, their use is not allowed by legislation in the increasing of pigs, therefore the case is practically meaningless.

USDA Organic: This brand certifies that the animals were elevated without antibiotics top top 100 percent necessary feed and also that castle had access to the outdoors.

Grass-Fed: Warrants the pigs were raised totally on pastured grass and not fattened on grains (the latter being the diet of an option on developed feed lots).

Certified Humane: This phrase shows the pig was raised without antibiotics ~ above an approved diet (not have to organic) and also with enough room to carry out “natural behaviors.” Compliance is monitored by one independent—not governmental—organization.

Free-Range: Currently, the USDA just certifies free-range poultry. There are other independent organizations, however, that monitor animals’ well-being. Look, because that example, for the terms “Animal Welfare Approved,” “Certified Humane,” or “Food Alliance Certified.”


3. Respect for heritage:

Often referred to by that is Japanese name, kurobuta (“black pig” literally), the Berkshire is the crown prince of hogs, through generously marbled, dark-pink, rich-tasting meat that provides supermarket pork it seems to be ~ downright bland. (Think of it together the Kobe beef the pork.)

Below are other examples of heritage breeds, each with its own distinctive texture and flavor. Look for them at specialty butcher shops and also farmers’ markets. One of the trailblazers in the project to conserve heritage breeds is the slow-moving Food offshoot, Heritage foods USA. On your website, they also sell pork shoulder samplers therefore you can compare the differences in between breeds.

Red Wattle: originally from brand-new Caledonia in the south Pacific, this breed gets its name from that is jowly appearance and rusty red color. Prized for its ham and also beefy-tasting meat.

Mangalitsa: This Hungarian transplant is the antithesis the “the other white meat.” extraordinarily well-marbled, tender, flavorful meat and high-quality lard.

Tamworth: described as “robust and also gutsy” by Heritage foods items USA—in various other words, porky. Due to the fact that it’s normally leaner than some heritage breeds, it yields wonderful bacon.

Duroc: This each other is especially prized for its shoulder meat and also its spareribs. The meat is a dark reddish pink color with good intramuscular marbling (read “juicy”) and also high pH, an interpretation it retains much more moisture during processing, storage, and cooking. Milder tasting than part heritage breeds.

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4. Choose the right cut:

A whole pork shoulder extends indigenous the bottom the the front foot to the height of the shoulder, not included the trotters (feet). Advertisement smokehouses buy and cook the totality shoulder, but at the sleeve level, you’re an ext likely to uncover the top or bottom section of the shoulder.

Boston butt (also known as pork shoulder butt) refers to the optimal of the shoulder, a gorgeous hunk the protein with tender meat and also generous marbling with a tongue bone running through part of it. If you take place to live in St. Louis, this is the ar from i beg your pardon pork steaks (also referred to as blade steaks) room cut.

Shoulder ham (also recognized as a picnic ham) refers to the bottom that the shoulder, including the top of the foreleg. That is not quite as well-marbled as the pork shoulder butt, yet responds fine to low and also slow cooking.

5. Buy enough for leftovers:

“Cook once, eat twice.” Words to live by for every one of us. The amount of pork come buy to ensure there’s sufficient left for a 2nd meal counts on a number of factors, the course. How many human being do you intended to feed and also how would certainly you gauge your appetites (big eaters, men, women, children)? will you it is in serving side dishes through the pork? Or buns? for pulled pork, the standard ascendancy of thumb is one-third come one-half lb of meat every person. As soon as cooked and shredded, a bone-in pork shoulder will certainly lose approximately 40 percent that its weight. For example, a life 10-pound pork shoulder (or two 5-pounders) will yield around 6 pounds of finished meat, offer 12 to 18 people.

TRY THESE an excellent PORK SHOULDER RECIPES:Lexington pulled Pork ShoulderPuerto Rican Pork Shoulder (Lechon Asado)Oaxacan Pork FajitasSt. Louis Pork Steaks