🔕 🔔
Loading…

My Basket ()

All questions

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 about 5 years ago
6 answers 3336 views
5934975a 77b2 4880 85b7 d4f61e2dc7d0  withclair
added about 5 years ago

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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 5 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 about 5 years ago

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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 5 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.

281ae33b 7151 464a af77 f6d6444c9c7d  img 20151007 213502
added about 5 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

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

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.