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Pork shoulder (Boston butt)


jay_dyker88
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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

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