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What's the best way to cook a boston butt pork shoulder that makes best use of the nice fat cap?

I have a 3.8lb Boston butt from a farm-raised pig, with a nice 1.5 inch thick fat cap. I'm afraid that if I braise it, the fat will go to waste. Should I roast instead? How long and what temp?

asked by Josh Riggs over 3 years ago
6 answers 2530 views
5934975a-77b2-4880-85b7-d4f61e2dc7d0--withclair
added over 3 years ago

I love David Chang's bo ssam recipe. Sam Sifton recently wrote about it in the Times: http://www.nytimes.com...

153e100a-284f-4c64-a3cc-72ac1de69d2d--zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Porchetta makes great use of that fat cap. I too love that flavor. My own recipe is http://www.food52.com/recipes...

3639eee1-5e0d-4861-b1ed-149bd0559f64--gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

I heartily second this! Pierino's porchetta is ridiculously good.

153e100a-284f-4c64-a3cc-72ac1de69d2d--zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Thank you HLA, and I am feeling ridiculous this morning. But it is my second most "saved" recipe on Food52, and my personal favorite.

Bceb7892-21ca-4308-9e14-8c1a52b007ac--20150210_140747
added over 3 years ago

This one by Laura Calder is fantastic. Great flavours. http://www.foodnetwork...

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

Thanks everyone! I think I'm going to go for the Momofuku Bo Ssam recipe. That looks insane!