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!
Recipe question for:
Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
4 Comments
BennyMay 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.
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.
julielandMay 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.
sexyLAMBCHOPxApril 30, 2012
Here's a previous post that may help: http://www.food52.com/hotline...
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