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Date Posted: 15:06:03 01/08/02 Tue
Author: BBQfan1
Author Host/IP: spider-ta052.proxy.aol.com /
Subject: Re: Need Help - Chat Room & Dinner for 24
In reply to: Keith from Calgary 's message, "Re: Need Help - Chat Room & Dinner for 24" on 13:14:58 01/08/02 Tue

There are a couple of cuts that folks use for pulled pork, one is the butt roast, another called pork picnic and then the whole shoulder, which is these two cuts still together.
I think a canvas of those on the forum here would see most hands go up in approval of the butt roast. It is more of a marbled roast and it seems to shred or 'pull' better, in my opinion anyway. As for your meat cutter, if you say 'butt roast' or 'Boston Butt roast' or 'butt shoulder roast' or anything along those lines you should get the beast you are after.
For the # of guests you have coming I would guess about 12-20 lbs, and that all varies on how many are adults vs kids, is that the only meat or dish you will serve, is the roast bone-in or out, do you want leftovers (it reheats well, and is great to have some in the freezer for a batch of baked beans!). If you're serving other items, some kids want dogs, don't want any leftovers, absolutely no chance of additional guests coming etc, you can go 12 lbs or so, but if the factors lean the other way, go with as much as 18-20 lbs. Again, if you want to cut cooking time, get a couple smaller roasts as opposed to 1 or 2 larger ones.
I won't go into prepping etc of the meat, as that Weber site has some pictures and methods.
Here's a link with a couple detailed recipes (with pictures):

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