🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Sweet and Savory Overnight Roast Pork

D0da8160 b637 4a69 b90d 4bc7d91b836a  pork roast food52 mark weinberg 14 05 06 0148

I have a question about the recipe "Sweet and Savory Overnight Roast Pork" from Merrill Stubbs. I acquired a fresh ham and there is no way I will cook the whole thing at once. I plan to carve out a 3-4 lb piece and cook it using this recipe. Opinions? Googling fresh ham vs Boston butt it sounds like I should use the fattier part of the ham and make sure to leave a decent fat layer on it. Any other suggestions? If it ends up more a slicing than shredded meat that is fine. I have made recipe twice with shoulder with good results.

asked by caninechef over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 937 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 2 years ago

I would follow your inclination and use the fattier part. Hope it comes out nicely!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thanks for the reply, I will report back.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I cooked this 2 nights ago and reheated for dinner last night. Came out really well using the fresh ham. I used what I would say was the "top" section of the ham. Carved out about 4 lbs of the meat down to and including a layer of fat and connective tissue near the bone and left a good fatty layer on the top side. I probably could have cooked it more as it was not dry at all. Edges where shredding but interior sliced.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 2 years ago

So glad to hear this!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

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.