Remove the pork belly piece, and continue cutting along the seams to separate the remaining pork chunks. You can see the inside bone poking through both ends. The best part is, these “picnic hams” are economical and widely available in supermarkets across the U.S. ), but there are no set rules on how to use the various cuts. Do you know how to debone a pork shoulder? Cut along the seam of this large chunk until you get to the skin. You can either use a pork shoulder with the bone in for a more delicious and flavorful dish, although it takes longer to cook. Cover the pot and let it cook over low heat for several hours until it’s done. Rinse and then dry well with paper towels . Most restaurants use the picnic ham part because it is cheaper and has more flavor to it when cooked, although it takes more time to prepare compared to Boston butt. If it isn’t wrapped, wrap it now to help keep it warm. Cut off the portion that has only skin and fat. The picnic ham includes the hock or the shank and has more bone compared to the other parts. They will all go away if you leave the skin on during cooking and then remove and discard after cooking. Put the pork shoulder on a cutting board, fat-side down, and then locate the bone on each side of the meat. Mix with the sugar and salt in a bowl. Slicing it with the bone still inside can be quite tricky, so ​some choose to remove the bone and use it for other dishes. Grocery stores sell the butt both boneless and bone-in. Remove the skin and trim off large chunks of fat from your pork shoulder if necessary. To prepare the pork picnic for the smoker, the first step is to remove it from the packaging and give it a good rinse in cold water. This humble, large cut of meat holds a wealth of diverse cuts perfect for grilling/roasting, stewing/braising, soup/congee, stir-fry, and ground meat. He said he trims the skin down to the meat on the butt to increase the amount of bark he gets but didn't comment on why he left the skin on the picnic. This can be done in the oven or in a slow cooker. Confusingly, that piece of meat is commonly called “pork butt,” or the “Boston butt.” We’ll get to that in the next section. If it's Boston Butt, you don't have to trim any. Find the thickest pork chunk on the broad end of the roast. Hey guys! Thank you for recognizing this need and being such a wonderful teacher. leave the skin on. Find other muscle membranes, and cut between the membrane/seams to separate the pieces of meat. My wife prefers the chicken-skin crackling. Find the thickest pork chunk on the broad end of the roast. The butt is the upper portion of the shoulder, and the “picnic” (also sometimes simply referred to as the “shoulder”) is the lower portion closer to the leg. You can cut the medium pieces into chunks for stewing, ground pork, or even butterflied pieces for roasting/char siu. I’m fairly good with a chef’s knife, but didn’t know what to do. Most frequently pork shoulder sold for roasting will have a fat cap, sometimes a more generous one, but skin still attached to the fat is a rarity. Like my father taught me, follow the shape of the meat, and you’ll end up with separate chunks of pork to use however you like. A first step for braising or roasting the pork shoulder is to sear it either in a frying pan or under the broiler. Yet ... score deep parallel lines down one side of the skin. Besides pork crackling, I've located a regular supply of chicken skins. This was so useful! In the past I have left it on and not had good results, so lately I have trimmed it off before smoking. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement and handling HOW TO REMOVE THE SKIN FROM A PORK BELLY JOINT Chef Dai demonstrates how to safely and effectively remove the skin from a joint of pork belly. (, ––I mention in the video that you can use the chunk for char siu, but it is a leaner cut that’s also ideal for stir-frying. I found a graphic on Amazon that shows where all the pork cuts come from. Next time I will watch your video. Pork Shoulder. Tap here to receive our FREE top 25 recipe book! But is … Simply take a sharp knife and give your outer layer of skin some quick, deep cuts. Expose the bone from the large end of the pork shoulder. Season the joint just prior to roasting. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. Rather read the instructions with step-by-step photos, scroll down below the video for this step. ) meat make. 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