The shoulder 'butt' muscle is used for this very popular meat product. The meat is soft, with a light marbling of fat throughout. It is supplied as a joint, and when cooked the chef drags at the meat to create the 'pulled' effect.
Hugely popular and very economic.
The joint is presented as a 'rind-less' joint. cook on a bed of onion, cover with stock, (wine, or water based), and cook slowly (below simmer) gas 3 electric 140C.
Pull with two forks when cooked and serve with a barbecue sauce on baguette or in pitta bread.
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