British BBQ Society Forums

So, I ordered a "whole pork shoulder with the blade bone still in" from my local butcher. Perhaps I should have been more specific or perhaps he misunderstood me. Anyway, today I collected 14lbs of pig only to discover that, contrary to my expectations, there was a rack of meaty ribs still attached to the rest of the shouder. So it's not the Boston Butt I was expecting, I guess.

I've taken the ribs off and they will be a nice bonus. What would you recommend I do with the rest of the "shoulder"? I've rubbed it and was thinking of just rolling it all up and smoking it until the internal temperature reaches 190F or so.

Should I expect to be able to "pull" it? Or resign myself to slicing? (Which will still be fine, I reckon.)

He's a good butcher so the quality of the meat is excellent; my fault for speaking to his assistant and not taking along a diagram culled from these forums!

It's probably the right cut of meat, I ask for a "whole neck end shoulder" and when the butcher brings it out to show me before taking off the skin for me it's still got the neck bone attached which you might be thinking is ribs, which I also ask him to remove??

Sounds to me like it'll be good for pulling either way...just keep an eye on the internal temp