Pro tip: Got a whole hog delivered and realized most of you are wasting the pork shoulder

I had a farmer drop off a 230 pound hog last Tuesday and I spent the whole day breaking it down. The thing that got me is how many people toss the pork shoulder into the smoker whole without separating the butt from the picnic. That connective tissue and fat cap between them is a total game changer if you cut it out first. I ended up with six perfect roasts instead of one big blob that cooks uneven. The butcher I trained under back in Portland would yell at you for leaving that joint intact. Why are you all still treating it like one lump instead of using the natural seams?

2 comments

2 Comments

adam_anderson69d ago

Wait, people actually leave that seam in? That's crazy.

gavin_allen489d ago

Man, I had no idea either until my buddy pointed it out at a BBQ last summer. I used to just pull that seam out without thinking, but then I tried leaving it in on a slow-cooked pork shoulder and it came out way more tender and flavorful. Honestly, it's one of those little things that makes a huge difference once you try it (and you don't even have to look at it while it's cooking). It's totally worth giving it a shot if you're doing any kind of big roast or smoked meat.