Carnival of Flavour

Pork is a great inexpensive and full of flavour meat.

Whether it is bacon, pork tenderloin, hams or shoulder blade roasts, pork has exceptional versatility and flavour at a low price.

You can slow-cook a pork roast and cut into large chunks for making pulled meat or you can prep and cook as smaller chunks for stews, chili, meatballs and patties.

But the pinnacle of pork’s versatility and flavour has to be the pulled pork sandwich.

Just saying the words makes you drool a little.

The best cut of pork to use for your pulled pork sandwich is the pork shoulder which is comprised of two parts: the upper half commonly known as the “butt” portion and the lower half called the pork picnic.

Both cuts are fantastic for pulled pork sandwiches.

The pork picnic is often overlooked because there is more meat on the butt portion.

So, what is the difference between butt portion and picnic portion?

In short, not much.

The picnic contains the arm bone and the shank, and typically has most of the skin still attached.

The muscles in the picnic have a different texture than the butt roast and the meat is lighter in comparison.

You can choose boneless cuts which cook in a shorter period of time or bone-in cuts which have a little more flavour.

Now let’s get shredding!

Your local NoFrills has a great sale on Whole Pork Picnic Roasts for $1.49 / lb.

And we have a great pork recipe for you to try: ZEG’s Pulled Pork Sandwich.

The spectacular amount of flavour of the pork picnic roast with ZEG Sauces will turn your picnic into a carnival of flavour. Enjoy!