What cut of Pork is this?

[BonaireBBQ]

So I need some help. What cut is this? It is a European cut. Not sure what to do with it. Treat it like a Butt and do pulled pork?

 

[old sarge]

Looks like a bone in pork loin roast.  Smoke as is, cut into chops and smoke?  Roast whole with taters and gravy or fry/grill the chops.  Lots of ways to go with it.

 

[BonaireBBQ]

Thanks

 

[old sarge]

I am surprised no one else here chimed in. Anyway, I hope I was of some small assistance.

 

[BonaireBBQ]

Going to smoke them like a Butt. But with all the bones and small size not sure how much time it will take. I plan on smoking tomorrow Monday. I actually have 2 of them. One 4.5 pounds the other just shy of 6 pounds. Any suggestions guesses about smoking time? Serving at 7 pm.

 

[Pork Belly]

It is part neck part shoulder. It actually would make nice bacon if you bone it out. You can cook it for slicing or continue to cook for pulled.

 

[BonaireBBQ]

Here is what it looks like sliced in to steaks. I did not slice mine still thinking like pulled pork.

 

[DivotMaker]

The profile looks a lot like country ribs cut from a pork shoulder.  I'm with you, Walt...pulled pork!

 

[BonaireBBQ]

Well these two surprised me! The small one about 4.5 pounds took 14.5 hours to get to 185F. The larger one 6 pounds 18 hours to get to 185F. Normally I pull at 195F. I was figuring 1.5 to 2 to hours per pound for that size. I guess with all the bones in it, it took much longer. That said the small one was very tender, pulled really well, was juicy and was a big hit, only about 15 minute rest. Maybe because dinner was a bit late. Didn't get pictures of the small one because as fast as I could pull it my friends we loading it up on their plates.

 

[SuperDave]

Looks delicious.

 

[DivotMaker]

Looks great, but those small cuts always have a mind of their own!! 

 

[old sarge]

Looks good from where I am sitting!

 

[BonaireBBQ]

More Help Please.

This is what I get down here if you ask for boneless pork shoulder.

 

[Pork Belly]

Thats a nice chunk of meat. I would roll that thing in Basic Dry Cure, Add 1/4 cup brown sugar and 1/4 cup maple sugar. Seal it up in a zip lock for ten days, flipping it once every day. Rinse, air dry for 24 hours on a rack in the fridge, Smoke it slowly up to 150 internal. Chill it in the fridge overnight, slice thin for cold sandwiches, thick to sear for breakfast meat.

 

[BonaireBBQ]

Thanks Brian
This is what I ended up doing with it.
2106 gram boneless pork shoulder 4.65 pounds
1.5% Salt 1.5% Sugar equilibrium brine 2 ½ days
Yellow mustard binder
Memphis Dust rub  no salt in rub
14:00 In smoker at at 235F
4.2 oz Hickory
Pulled at internal temp 195F right at 8 hours in the smoker. I should have gone to a higher internal temp not all the fat rendered. Good bark and moist but I pulled a bit of fat out of it.
Brian where on the hog is this cut from?

 

[Pork Belly]

It is the same cut as your first picture but boneless. It is called Copa, neck or shoulder depending on where you live and who your talking to.

It makes great sandwich meat or bacon because of the marbling.

 

[BonaireBBQ]

Thanks Brian

Interesting the boneless version is 0.25 per pound cheaper. I did lose 50% weight after smoking.