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Smoked Butt is a term used to describe the leaner part of the pork butt (off the sholder) that is boneless and smoked, Similar to ham which is off the rump of the pig
Typically I use a boneless pork loin. If I'm making a pulled pork dish I use a butt roast aka shoulder roast.
There are a couple of boneless pork roast cuts, but the one you find in the grocery with seasoning already included is usually the pork tenderloin.
Yes, and afterwards you take it of, If you don't leave the netting on, the meat will fall apart
Pork belly is a boneless cut of fatty meat[1] from the belly of a pig. Pork belly is popular in Asian cuisine, and forms a part of many traditional European dishes such as the Alsatian Choucroute garnie, the Swiss Berner Platte, and the German Schlachtplatte. In the United States, bacon is most often made from pork bellies.
145 degrees Fahrenheit
You will find recipes for boneless pork loins at the following sites....recipes.sparkpeople.com/great-recipes.asp?food=pork+loin...boneless or www.food.com/recipe/perfect-pork-tenderloin-63828
The pork butt
Pork butt, comes from a crossbreed of a goat, and a pig. Once the Goig starts butting into other pigs or goats, they harvest its butt, and what it uses to butt. therefore using both to make the ultimate pork butt.
Cook to 170 degrees,
15-20 minutes
There are some wonderful boneless pork chop recipes available out there. I like using foodnetwork website or allrecipes website. They have recipes for any occasion and any diet type.