A question about a recipe: Matilda, Maple & Garlic Pork Shoulder with Crispy Skin

I have a question about the ingredient "bone-in, skin on pork shoulder" on the recipe "Matilda, Maple & Garlic Pork Shoulder with Crispy Skin" from ENunn.

My butcher only had bone skin but skin OFF pork shoulder. Could someone please advise how I may need to adjust any cooking method and time with the skin off pork shoulder? Thanks!

Brenzo
  • Posted by: Brenzo
  • April 30, 2012
  • 5876 views
  • 4 Comments
Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
Recipe question for: Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin

4 Comments

Benny
Benny May 15, 2012
I would call the bone and the skin a BIG bonus. for some reason, meat just doesn't have as good of a flavor or moisture content when cooked without the bone and skin.

that being said, I have no doubt this recipe will taste good without them. But I personally will not make it until I find a good Bone-in Skin-on Pork shoulder. I'm stubborn like that :) And I AM definitely waiting to make this recipe. Looks great.
 
julieland
julieland May 15, 2012
I made this with a 4 lb no-bone, no-skin pork shoulder and it was still super delicious. This leads me to believe that the bone and the skin are a bonus, but not required.
 
Brenzo
Brenzo April 30, 2012
Thanks sexyLAMBCHOPx!
 
sexyLAMBCHOPx
sexyLAMBCHOPx April 30, 2012
Here's a previous post that may help: http://www.food52.com/hotline/13921-pork-shoulder-but-no-skin-what-to-do
 
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