Our go to for when we want to put on our smoker and make pulled pork. Inject this with Mojo and let it marinate over night. We brought over to our friends 4 th of July party. One of the guests was a chef on the Real Housewives of Atlanta, he was so impressed with the flavor and moistness of our pulled pork and wanted to know our secret to making good pulled pork. Our friend asked if she could have some left overs. We made one just rubbed and another with the Mijo injection, and the one with the Mojo was a winner.

I have bought this product a half dozen times from Sams, usually two at a time. I cook them in my pellet grill at 225F, and use a probe to determine the temp exactly. The connective tissues won't break down until it gets to about 205F. As soon as it reaches that temp, I pull it out to cool. It takes several hours, so don't be in a hurry (the time depends a lot on the outside temperature.) It will be ready to fall apart, so careful getting it out. Shred it once it is cool enough, and try it with a good sauce. (I make my own, but Stubb's has some good ones. Try a non-sweet sauce, but your mileage may vary.) A couple of reviews complained about the fat layer. After you have covered it with your chosen rub, put it in the smoker fat side up, so the fat moistens the meat as it melts. The fat layer is a plus, and makes better pulled pork.

As much as I love ordering from SAM'S, today I was a little disappointed with the roast. My last few roast were absolutely perfect. I guess today wasn't a good day to order a roast. Hey that's ok, I'm sure the next time will be better. THANK YOU SAM'S. With great respect, Vonsala Tyler

Have bought this every year for summer barbeque, so disappointed, this roast has so much muscle and fat compared to the previous years. Took over an hour to pull one roast, with a definite reduction in viable meat. I will no longer purchase meat from Sam's Club if they are reducing to the lowest quality to replace the dependable meats from before

Good quality pork product would like to have boneless pork butt if possible

Definitely the best to buy and slice some pork steaks off and then leave a nice chunk for a roast!

It did not cook up to be tender. The meat was tough.

Always cut the fat back off, otherwise too much liquid fat drowns the flavor of the meat.

fatty, has bone so hard to divide it up

Trimmed out almost 3 lbs.