Juicy Pulled-Pork Sandwiches
Pork shoulder is a natural cut for barbecue because it becomes amazingly tender and juicy when slow-roasted over low heat. Adam Perry Lang says that it's almost impossible to overcook because the meat bastes itself and must reach an internal temperature of 195 degrees in order for it to pull apart easily. A whole pork shoulder (which takes about 18 hours to cook) consists of two main parts: the pork butt and the picnic shoulder. Perry Lang often uses just the pork butt end of the shoulder because it takes less time (about 8 to 10 hours) and there is less fat to trim after the meat is cooked.