Does anyone know of a study or analysis done on smoked pork shoulder?
The nutrition labels are for the raw meat, prior to fat rendition, and most cooked guides I look up are skewed by included BBQ sauces, commercial brands that have additives, and information that seems off.
For example, when I see a guide that shows 5% fat loss for pulled pork, I question it. And by smoked, I mean ~15 hours for a pork butt @ 226 F.
I realize it changes depending on the source of the meat (how much fat does it start with, etc.) but I am looking for the "average".