bbigj
New Member
Posts: 7
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Post by bbigj on Jan 25, 2010 15:41:20 GMT -5
I asked my wife to pick up a pork shoulder for me--the plan was to make pulled pork or if I felt adventurous some carnitas--and she came back with a "pork shoulder blade roast". I thought that should be exactly the same thing, but this one is tied together with string. That makes me think it is intended for an oven roast. Is this the case, or should I proceed with my previous plans for slow and low?
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Post by BBQ Butcher on Jan 25, 2010 16:13:19 GMT -5
I asked my wife to pick up a pork shoulder for me--the plan was to make pulled pork or if I felt adventurous some carnitas--and she came back with a "pork shoulder blade roast". I thought that should be exactly the same thing, but this one is tied together with string. That makes me think it is intended for an oven roast. Is this the case, or should I proceed with my previous plans for slow and low? It's either a boneless version of the Butt (same thing as you asked for) or some one in the meat dept thought it would look pretty with butcher's twine around it. Go ahead and cook it as planned ;D
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