Heritage pork butt help

[cdp8]

I've cooked a fair amount of pork butt for pulled pork on my WSM. They were all cheap commodity butts from whatever store had the best price. My best ones were injected with the Chris Lilly/Big Bob Gibson recipe.

I was gifted a Duroc pork butt from Creekstone Farms. It's my understanding that among heritage pig breeds, Duroc is quite similar to Berkshire. I'm cooking it for an AFC/NFC Championship Sundat get together.

Should I inject this butt or not? If anyone has cooked one of these heritage butts, I would love it if you would share your experience and any advice.

Thanks.

[noreaster]

Same. Generally cook supermarket butts but got a heritage one from nc..cheshire farm.. once. Personally..I wouldn't inject bc I want the natural taste to shine and not be overwhelmed by the injection.  I also get wildfork berkshire pork on occasion and just season very simply. Just my 2 cents.  Good luck

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[JEBIV]

I agree with @noreaster

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[cdp8]

Thanks. I was thinking along those same lines. Commodity pork is leaner and needs the injection. Heritage pork probably does not.

Hopefully, the Bills will win tomorrow.  And Championship Sunday will see the Bills punch their ticket to the Super Bowl and my guests enjoying some great pulled pork.


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[cdp8]

So far, so good...

9lb butt. On my WSM22 at 275. Foiled after7 hours at 170. The no foil pic is at 4 hours. The foil pic is at 9 hours about to be re-wrapped and put in a pre-heated cooler for 3-4 hours.


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[Chesapeake Weber]

Looking good


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[Big Dawg]

Agree . . Great Looking Butt ! !





BD

[noreaster]

Nice

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[cdp8]

Thanks! No plated shots, but it was the best pulled pork I've made. Considering I don't cook pork butts that often, I'll probably stick to heritage butts in the future; it was that much better than commodity pork. It has so much more flavor.


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[JEBIV]

Nice butt !!

[bamakettles]

Looks perfect!


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