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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 almost 7 years ago

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6 answers 3739 views
fozziebayer
added almost 7 years ago

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

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pierino
pierino

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

added almost 7 years ago

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

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hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 7 years ago

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

pierino
pierino

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

added almost 7 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.

Shalini
added almost 7 years ago

This one by Laura Calder is fantastic. Great flavours. http://www.foodnetwork.ca/recipes/Pork/recipe.html?dishid=8319

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Josh Riggs
added almost 7 years ago

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

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