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Sliced Boston Butt

Just picked up a nice 8 lb boston butt and wanted to do it up a little different. Instead of making pulled pork, I wanted to try slicing it and need some opinions.

First, would an internal temperature of 180 deg. be about right for slicing?

Secondly, is it even a good idea to slice rather than pull? Basically, which is the generally accepted preference here on the forums?

Normally, I just pull it because that's the only way I've ever done it - and boy do I enjoy it! However, my 17 year old daughter thinks she would prefer it sliced, so. . .
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