Pulled pork is a quintessential barbecue dish that calls for long, slow cooking of pork shoulder until the meat is fall-apart tender. While delicious, a full pork shoulder can be quite large, taking a long time to cook. If you want tender, juicy pulled pork but don’t have the time for a whole shoulder, a great option is cutting the pork shoulder in half.
Cutting the shoulder in two smaller pieces reduces cook time while still delivering moist, fork-tender shreds ideal for piling on buns or serving as a sandwich filler. Follow this simple, step-by-step guide to properly cut a pork shoulder in half before cooking pulled pork.
Benefits of Cutting Pork Shoulder in Half
Here are some of the benefits of cutting a pork shoulder in half before making pulled pork
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Faster cooking – Smaller pieces require less time to cook through and become tender Great for weeknight meals.
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More bark formation – Increased surface area means more seasoning and smoke is absorbed into the meat.
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Customize serving size – Cook only what you need for your gathering or meal.
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Fits in smaller cookers – Halved shoulder accommodates smaller smokers slow cookers etc.
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Easier to shred – Smaller cooked pieces tear apart more easily into pulled pork.
Step 1: Prepare the Pork Shoulder
Start with a 5-10 lb bone-in or boneless pork shoulder at room temperature for easier slicing. Remove any netting or external packaging. Pat dry thoroughly with paper towels.
For bone-in, identify the large shoulder blade bone. This acts as a guide when cutting the meat in half.
For boneless, visually divide the oval-shaped hunk of meat into two roughly equal halves.
Step 2: Trim Excess Fat
Trim off any hard, thick sections of fat from the pork shoulder. Leave behind a thin layer over the top.
Try to maintain the original shape. This fat cap will help keep the pork moist as it cooks low and slow.
Step 3: Cut Along the Bone
For bone-in shoulder, make a vertical cut down the center alongside the large bone. Start at the top near the fattier end.
Use a sharp boning or chef’s knife to carefully separate the meat, cutting toward the bone.
Make slow, controlled cuts using the bone as a guide to slice the pork in half.
Step 4: Halve a Boneless Shoulder
For boneless, position your knife in the center of the hunk of meat. Rock the knife back and forth in a sawing motion to evenly halve the pork shoulder.
Take your time and make clean cuts. Try not to tear the meat.
Step 5: Inspect the Halves
The shoulder should now be cut into two smaller, evenly-sized pieces. Inspect the cuts to ensure the meat holds together cleanly.
If needed, tidy up the halves by trimming any ragged edges or undesirable fat pockets.
Step 6: Apply Rub and Smoke
Season the pork shoulder halves liberally with your favorite barbecue dry rub. Massage the rub all over the meaty surfaces.
Smoke the pork halves at 225-275°F until fork tender and an internal temp of 205°F.
Step 7: Shred and Enjoy!
Once fully cooked, use two forks to shred and pull the pork apart into tasty strands. Toss in barbecue sauce if desired.
Serve up the insanely delicious pulled pork and relax knowing your custom pork shoulder size helped shorten cook time.
Expert Tips for Cutting Pork Shoulder
Follow these pro tips for clean, effective cuts when halving pork shoulder:
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Use a sharp, thin boning knife for best control and accuracy.
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Chill shoulder slightly before cutting to firm up meat.
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Cut against the grain for most tender pulled pork.
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Let knife do the work. Don’t forcefully saw back and forth.
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Trim fat cap to 1⁄4 inch thickness for ideal moisture retention.
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Save trimmings to render for flavorful schmaltz.
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Cut shoulders over 10 lbs into quarters for faster cook times.
FAQs About Cutting Pork Shoulders for Pulled Pork
Here are answers to some common questions about cutting pork shoulder for pulled pork:
How small can I cut a pork shoulder for pulled pork?
Parts should be at least 2 pounds or more. Smaller may dry out before tenderizing.
Can I butterfly a pork shoulder instead of halving?
Yes, butterflying opens up interior for more smoke exposure and bark creation.
Should I brine a halved pork shoulder?
Brining adds moisture and seasoning. Recommended for leaner pork cuts but optional for fatty shoulders.
What about cutting already cooked pork shoulder?
Slice or pull apart only what you plan to immediately serve to avoid drying out leftovers.
Is it better to half bone-in or boneless shoulder?
Easier to halve boneless, but possible to split bone-in by cutting alongside the bone.
Should I rest halved pork shoulder after smoking?
Yes, rest at least 15-30 minutes before shredding to allow juices to absorb.
Get Pulled Pork Ready Faster
With this easy process, you can cut any pork shoulder down to the ideal size for cooking tender, fall-apart pulled pork for sandwiches, tacos, nachos, and more. Halving the shoulder helps reduce cook time substantially while still delivering all the rich smoked flavor you crave. Next barbecue, try this trick for quick homemade pulled pork that transports your tastebuds to smokey hog heaven!