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

Question

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?

Josh R. · Answer

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

pierino · Answer

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

hardlikearmour · Answer

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

Shalini · Answer

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

pierino · Answer

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

fozziebayer · Answer

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

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

6 Comments

Popular on Food52