Pork Butt on the BBQ — pulled pork from pork neck | The Rub Kitchen
In the Netherlands and Belgium, it's called procureur—in America, Boston Butt or pork shoulder. It's the same cut: the upper part of the pork neck, marbled with fat and connective tissue, and the perfect piece of meat for pulled pork. Those searching for "procureur BBQ" or "procureur pulled pork" actually want to know: how do I make this cut so good that it falls apart? This is the answer.
What is procureur?
Procureur is the pork neck—the cut directly behind the neck, above the shoulder. In butcher shops, it's also known as pork neck or neck chop in one piece. The American terms "Boston Butt" or "pork shoulder" cover the same area (sometimes including the shoulder blade, sometimes not).
What makes procureur so suitable for pulled pork:
- High fat content — 15–25% intramuscular fat that slowly melts and keeps the meat juicy
- Plenty of connective tissue (collagen) — slowly breaks down into gelatin at low temperatures—this creates the typical "juicy pull"
- Robust flavor — pork with character, holds smoke and rub well
- Forgiving — this cut is hard to dry out. Ideal for beginners in low & slow cooking
Procureur vs. other cuts for pulled pork
| Procureur (pork neck) | Pork shoulder (bone-in) | Pork belly | |
|---|---|---|---|
| Fat content | High, evenly distributed | High, less even | Very high, external fat |
| Bone | None (or small piece) | Shoulder blade present | None |
| Suitable for pulled | Excellent | Good | Less—too fatty, flabby result |
| Cooking time | 8–12 hours at 110°C | 10–14 hours (bone) | 6–8 hours |
| Availability NL | Widely available at butchers | Less common | Everywhere |
Rub for procureur
Procureur has a rich, full flavor that can handle a complex rub. The classic Memphis-style is the most commonly used for pulled pork: paprika-based, slightly sweet, smoky. Alternatives:
- Memphis BBQ Rub — the classic choice. Paprika, brown sugar, garlic—gives a deep, sweet-smoky bark on the procureur.
- Carolina Gold Mustard BBQ Rub — for mustard-style pulled pork. Combine with a mustard binder for maximum bark.
- Tex-Mex BBQ Rub — for a Southwestern character: cumin, chili, oregano. Delicious with jalapeño and guacamole as a side dish.
→ More about the binder: Mustard as a binder for BBQ rub — why it works
Procureur pulled pork — step by step
- Step 1: Dry brine (optional but recommended) — rub the procureur 12–24 hours in advance with salt (5–10 grams per kilo) and leave uncovered in the refrigerator. This draws moisture into the meat and gives better bark.
- Step 2: Apply rub — brush a thin layer of mustard as a binder, then generously sprinkle the rub over it. Let rest for 30–60 minutes at room temperature.
- Step 3: Smoke at 110–120°C — indirect, with wood chunks. Applewood or cherry wood for a mild smoke; hickory for a stronger, American smoke.
- Step 4: The stall — around 65–70°C internal temperature, the temperature rise will stop for hours (the stall). Wrap in butcher paper or foil to break the stall and continue cooking. → More about the BBQ stall
- Step 5: Pull at 93–95°C internal temperature — poke with a thermometer or fork: if it slides through the meat without resistance, it's ready. Not before.
- Step 6: Rest — wrap in foil and let rest for at least 1 hour in a cooler or warm oven (70°C). The meat becomes more tender and the juices redistribute.
- Step 7: Pull — pull the meat apart with two forks or bear claws. Mix the outer bark well through the meat for depth of flavor.
Practical tips
- Size: expect 40–50% weight loss. A 2.5 kg procureur yields ±1.2 kg pulled pork—enough for 6–8 people.
- Count on ±1.5 hours per kilo at 110°C as a rule of thumb—but always use a meat thermometer, not time.
- Cooking time varies greatly depending on the thickness of the cut, fat content, and BBQ. Always plan for extra time.