I'm making a pork butt tomorrow and I thought I would share a picture of how I separated the Coppa muscle, which includes the money muscle from the rest of the roast.
I do a lot of trimming on pork butts. It's a fatty cut of meat that benefits from long and slow cooking. I have personally never found it to be an issue removing as much outside fat and silver skin as I can.
The Coppa muscle is used for capicola if you're going to make charcuterie. I cut out the Coppa muscle along with the money muscle, trim and tie it. This is an amazing piece of meat that is hidden inside of a Boston butt. You will never see it if you are pulling the meat for pulled pork.
There is still plenty of meat on the roast to pull. I'll be slicing the coppa muscle. It is really delicious.
On the Coppa muscle I have Franklin's AP rub. On the roast I used Louisiana hot sauce as a binder and my own sweet and spicy AP rub with a light sprinkling of Franklin AP rub on top.
Into the fridge to rest overnight.
I do a lot of trimming on pork butts. It's a fatty cut of meat that benefits from long and slow cooking. I have personally never found it to be an issue removing as much outside fat and silver skin as I can.
The Coppa muscle is used for capicola if you're going to make charcuterie. I cut out the Coppa muscle along with the money muscle, trim and tie it. This is an amazing piece of meat that is hidden inside of a Boston butt. You will never see it if you are pulling the meat for pulled pork.
There is still plenty of meat on the roast to pull. I'll be slicing the coppa muscle. It is really delicious.
On the Coppa muscle I have Franklin's AP rub. On the roast I used Louisiana hot sauce as a binder and my own sweet and spicy AP rub with a light sprinkling of Franklin AP rub on top.
Into the fridge to rest overnight.