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Table of Contents:
- Is pork shoulder butt the same as Boston butt?
- Is pork shoulder Boston butt good for pulled pork?
- Does pork still have trichinosis?
- Is cooked pork always white?
- Why does cooked pork turn white?
- Why is some pork meat dark?
Is pork shoulder butt the same as Boston butt?
Pork butt and pork shoulder both come from the shoulder of the pig. Pork butt (also called Boston Butt) comes from above the shoulder blades, while pork shoulder meat extends down to the pig's front hoofs. Pork butt contains more fat and marbling, which makes it better suited to barbecue smoking.
Is pork shoulder Boston butt good for pulled pork?
What is the best cut of meat for pulled pork? When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.
Does pork still have trichinosis?
Is trichinellosis common in the United States? Trichinellosis used to be more common and was usually caused by ingestion of undercooked pork. However, infection is now relatively rare. During 2011–2015, 16 cases were reported per year on average.
Is cooked pork always white?
Some products may brown before reaching the target endpoint temperature combination. Others may be pink when prepared to the proper temperature. Cooking all pork to a white or tan color will result in overcooked meat that often is less flavorful, juicy and enjoyable.
Why does cooked pork turn white?
When it's cooked, the proteins denature and recombine, or coagulate, and the meat becomes opaque and whitish. Cows and pigs are both sources of dark meat, though pig is often called "the other white meat." Pigs' muscles do contain myoglobin, but the concentration is not as heavy as it is in beef.
Why is some pork meat dark?
Red meat has more myoglobin than white meat, and a higher myoglobin content generates a darker meat color. Though culinary tradition treats pork as white meat, it's scientifically red meat, as it has more myoglobin than poultry and fish.
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