Pulled pork is a quintessential BBQ dish that no backyard grill master can do without. To get fork-tender, fall-apart shredded pork the key is cooking the pork “low and slow” until it practically melts in your mouth.
While pork shoulder, also known as pork butt, is ideal for pulled pork, these cuts can be massive, weighing 8 pounds or more. Trying to fit an enormous piece of meat in your smoker or oven can be tricky. And you likely don’t need pounds and pounds of pulled pork in one go.
The solution? Cut that pork shoulder in half before cooking it, Halving the shoulder makes the pork easier to work with and cook evenly You’ll get delicious pulled pork with that signature smoky flavor and tender texture,
Here is a step-by-step guide to cutting pork shoulder in half for perfect pulled pork every time
Benefits of Cutting Pork Shoulder in Half
Cutting the pork shoulder in two has several advantages:
- Fits more easily in smokers, ovens, and other cookers
- Reduces overall cooking time
- Can customize amount of pork to your needs
- Creates more surface area for seasoning and smoke absorption
- Allows for even cooking and thorough smoking
- Gives you the option to freeze one half for later
No matter if you need a smaller pork shoulder for your cooker or to scale a recipe down, halving it is an easy solution.
Pork Shoulder Anatomy
Before cutting, it helps to understand the structure of the pork shoulder. Key features:
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Bone – A large bone runs through the center of the shoulder. This is your guide when cutting the pork in half.
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Fat cap – A thick layer of fat covers one side of the shoulder. Leave it on for moisture and flavor.
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Muscle – The signature pork butt muscle sits atop the bone. It’s the most tender part after cooking.
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Skin – Pork shoulder usually comes with the skin on. Remove it before cooking if desired.
How to Cut Pork Shoulder in Half
Follow these simple steps:
1. Start with a chilled shoulder
- Keep the pork shoulder chilled in the fridge until ready to cut. Cold pork firms up for cleaner, easier cuts.
2. Position the pork shoulder
- Place the pork skin-side down on a clean cutting board. Locate the bone running vertically through the center.
3. Make the initial cut
- Using a sharp chef’s knife, make an incision down the side of the bone. Cut through just the meat, not the bone.
4. Finish cutting in half
- Continue cutting down along the bone to halve the pork shoulder. Take your time and cut carefully.
5. Trim and square off halves
- Trim any ragged edges or excess fat to shape the two halves.
And that’s it! You now have two evenly sized pork shoulder pieces ready for delicious pulled pork.
Tips for Cutting Pork Shoulders
Follow these tips for clean, easy pork shoulder cutting:
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Use a large chopping board to provide ample workspace.
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Let pork sit at room temperature for 30 minutes before cutting for slightly softer meat.
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Sharpen your knife before starting for precise, smooth cuts.
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Cut slowly and carefully to avoid accidents.
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If working with a bone-in shoulder, ask your butcher to remove the bone first.
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Rest half shoulders 30 minutes before cooking to allow meat to relax after cutting.
Best Practices for Smoking Halved Pork Shoulder
Once your pork shoulder is cut in half, follow these tips when smoking for pulled pork:
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Generously season each half with your favorite dry rub. More surface area = more seasoning.
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Smoke low and slow at 225-250°F until pork is fork tender and shreds easily.
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Halves require less time than a whole shoulder. Plan for 6-8 hours depending on size.
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Use a digital meat thermometer to monitor internal temp. Pull pork at 200-205°F.
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Let pork rest 30-60 minutes before hand pulling or slicing to serve.
With a few simple knife skills, you can divide a pork shoulder into manageable portions for tender, juicy pulled pork. Your patience will be rewarded with smoky, succulent shredded pork worthy of any barbecue.
Frequently Asked Questions
What’s the best way to cook halved pork shoulder?
Low, slow smoking between 225-250°F is ideal, though oven roasting also works well. Cook to 200-205°F internal temperature.
How long does it take to smoke a half pork shoulder?
At 225°F, plan for around 1.5 hours per pound, so a 5 lb half shoulder takes about 7-8 hours. Cook times vary based on size, temperature, and type of smoker.
What’s the minimum size to smoke half pork shoulder?
Aim for halves to be at least 2.5 lbs. Much smaller and they will dry out when smoking low and slow.
Can you sous vide a half pork shoulder?
Yes, halved shoulders are a great size for sous vide cooking. Go 24-36 hours at 165°F for incredibly tender meat.
Is it better to leave pork shoulder whole or cut in half?
If your cooker can fit it, a whole pork shoulder is ideal for maximum juiciness. But halving it works great too. Do what fits your setup best.
Cutting pork shoulder in half is an easy cooking hack for barbecue brilliance. With more surface area for seasoning and smoke to permeate, you’ll savor mouthwatering pulled pork in smaller quantities.
