Showerthought: I always thought pork shoulder was the best for pulled pork

I read a study from the University of Nebraska that showed beef chuck roast, cooked low and slow, can have a higher yield of usable meat by almost 15%. I tried it last week and the texture was great, plus it gave me more product to sell. Has anyone else tried using beef cuts for traditional pork dishes?

3 comments

3 Comments

cole35618d ago

Didn't my buddy try that and his family loved it?

grantf7318d ago

Honestly, your buddy is onto something. That beef texture mila mentioned is a total game changer for sandwiches. It doesn't fall apart into a stringy mess like pork sometimes can. You get these solid, juicy chunks that hold onto the sauce way better. Tbh, once you try a beef pulled sandwich with that better bite, it's hard to go back. The flavor just feels more... substantial in a good way.

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mila_brown1018d ago

Actually read that same study, but the 15% yield thing is for the cooked weight AFTER trimming and pulling. The starting weight of a raw chuck roast versus a raw pork shoulder is pretty close. The real win is that beef holds its shape better, so you get less mush in the finished product.