This was my first time cooking a pork shoulder, and I guess I didn't realize what a fatty cut of meat it is. Mine was 7 lbs, bone in, and I adjusted the ingredients accordingly, omitting the chicken stock and vegetable oil. It took a really long time to cook to the point where it could easily be shredded, probably due to being a bone-in roast. At the end I had to go through and pick out all the fat and try to skim the sauce. The amount of fat truly disgusted me and I had a hard time enjoying the meat because of it. However, it did have a good flavor in the end and my family enjoyed it, so I would make it again, but next time trim off the majority of the fat beforehand. This would be a great pot luck dish with these adjustments.
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This was my first time cooking a pork shoulder, and I guess I didn't realize what a fatty cut...