Pork Shoulder

Pork shoulder becomes amazingly tender and juicy when slow-cooked over low heat, which makes it a natural choice to put in a smoker, slow cooker, braise or on the grill. Barbecue master Adam Perry Lang says that it's almost impossible to overcook because the meat bastes itself with its own fat and must reach an internal temperature of 195° in order for it to pull apart easily. A whole pork shoulder consists of two main parts: the pork butt and the picnic shoulder. You'll typically find the pork butt in grocery stores when searching for pork shoulder. It's inexpensive and easy to cook. F&W's guide offers recipes that range from classic pulled pork to favorites from Latin America and beyond.

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