Summer is here, and with it comes the season of barbecues and outdoor cooking. Whether you’re planning a family gathering, a friendly get-together, or just a quiet evening in your garden, the right cut of pork can make all the difference. At Grid Iron Meat, we specialise in native breed meat from North Yorkshire farms, ensuring premium quality for those who appreciate good traditional food. Today, we’re featuring three exceptional shoulder cuts of pork: Boston Butt, Pork Collar, and Boneless Shoulder. Let’s explore how these cuts can be used for your summer BBQ.
Boston Butt
Overview: The Boston Butt, despite its name, comes from the upper part of the pig’s shoulder. It’s well-marbled, which means it has a good amount of fat interspersed with the meat, making it perfect for slow cooking.
Why It’s Great for BBQ: Boston Butt is renowned for its tenderness and rich taste when cooked slowly. This cut is ideal for pulled pork, a BBQ favourite. The marbling ensures that the meat stays moist and succulent even after hours on the grill.
Cooking Tips:
- Pulled Pork: Rub the Boston Butt with a mix of salt, pepper, paprika, and a touch of brown sugar. Slow cook it on the BBQ for several hours until it’s tender enough to pull apart with a fork.
- BBQ Sauce: Enhance the pulled pork with a tangy BBQ sauce. Brush it on during the last hour of cooking for an extra layer of flavour.
Pork Collar
Overview: Pork Collar, also known as neck fillet, is another shoulder cut that is highly versatile. It’s slightly leaner than the Boston Butt but still has enough fat to keep it juicy.
Why It’s Great for BBQ: This cut is perfect for both quick grilling and slow roasting. Its rich taste and tender texture make it a favourite for many BBQ enthusiasts.
Cooking Tips:
- Grilled Steaks: Cut the Pork Collar into thick steaks. Season simply with salt, pepper, and a bit of garlic. Grill over medium-high heat for about 5-7 minutes per side, depending on thickness.
- Skewers: Dice the Pork Collar and marinate in a mix of olive oil, lemon juice, herbs, and spices. Thread onto skewers with vegetables like peppers and onions, then grill until the meat is cooked through.
Boneless Shoulder
Overview: The Boneless Shoulder is a versatile cut that can be used in various BBQ dishes. It’s slightly tougher than the other shoulder cuts but responds well to marinating and slow cooking.
Why It’s Great for BBQ: Its versatility allows you to experiment with different flavours and cooking methods. Whether you’re making kebabs, roasting, or even smoking, the Boneless Shoulder is up to the task.
Cooking Tips:
- Smoked Pork: Rub the Boneless Shoulder with a blend of spices and smoke it on the BBQ for several hours. The slow smoking process infuses the meat with a deep, smoky flavour.
- Kebabs: Cut the shoulder into chunks, marinate overnight in a spicy mixture, and thread onto skewers. Grill over medium heat, turning frequently to ensure even cooking.
Enhancing Your BBQ Experience
Here are a few additional tips to make the most of these pork shoulder cuts:
- Marinating: For the best results, marinate the meat for at least a few hours, preferably overnight. This helps to tenderise the meat and infuse it with flavours.
- Resting: After cooking, let the meat rest for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is juicy and delicious.
- Pairing: Serve your BBQ pork with fresh summer sides like coleslaw, potato salad, or grilled vegetables. A cold beer or a refreshing lemonade can also complement the meal perfectly.
