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?

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fozziebayer
fozziebayer January 23, 2012

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 January 23, 2012

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 January 24, 2012

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

pierino
pierino January 24, 2012

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
Shalini January 24, 2012

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
Josh Riggs January 24, 2012

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

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