It is not easy getting pork butt in switzerland but I managed to find a butcher that puts some aside for me. However, prices that I need to pay for this are not exactely discount (aprox USD 10.- per lb).
I noticed that a wholesale chain has often pork shoulder (labeled for roasts) on sale (aprox 1/3 cheaper) that then don't have a bone. Any suggestions on if I would use some of pork sholder roasts how it would be different to the pork butt - and what it would do to Q time?
cheers and thanks
Reto
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