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Unread 03-22-2013, 11:03 AM   #3
smokinrack
On the road to being a farker
 
Join Date: 03-15-13
Location: iowa
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I butcher a lot of my own pork and alway leave the shoulder whole and pull it just like a butt.i just get in behind the shoulder blade and cut the whole thing off and then saw it off right above the hock and use it whole. Doesnt taste much like a ham IMO, its a little tougher piece so is better used for low and slow and pulling.
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