Jump to content
jay_dyker88

Pork shoulder (Boston butt)

Recommended Posts

Afternoon guys so just been up to my local  farm shop and I picked up a 5kilo pork shoulder with the bone .it has the skin on ect would you say trim it at all ? They have done some trimming on it already ..

IMG_20190526_074236_182.jpg

IMG_20190526_074236_176.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Hi Jay,

Nice looking joint you have there.

if it was me I would remove the skin (save it for Crackling) and trim to reduce the fat cap but be careful not remove it all as that’s where you get flavour and the rendered fat keeps the meat moist.

I am looking forward to see how it turns out for you.

Cheers

Dave

Share this post


Link to post
Share on other sites

Nice on guys Thanks I've took of the top layer of skin not to much removed thou..rubbed back up and it's been on since 4am lol ...nice a low in temp cooking around 210f to 220f ..

How would cook the crackling??any ideas 

  • Like 1

Share this post


Link to post
Share on other sites

Cheers bro yeah my second attempt and I've smashed it ...not only that its the meat as well you buy cheap meat it's not good ..I always go to my local farm shop and its unreal ...

  • Like 2

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...