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Replied to Simple Roasted Pork Shoulder Recipe : Aaron McCargo Jr. : Food Network

Apr 4, 2014 on FoodNetwork.com

...and make sure that you are cooking a "pork shoulder" (Boston Butt), with a substantial "Fat Cap", with the Fat Cap on top as you bake. It is this fat that keeps the meat moist as it breaks down during baking! You can make great Pulled Pork BBQ the same way by using a Dry Rub on the meat, and let it marinate for 24-48 in the fridge before baking....

Replied to simple roasted pork shoulder

Apr 4, 2014 on FoodNetwork.com

Really? Slow and low is the rule for tender, juicy meat . Stick to the recipe.
Did you use a pork shoulder? Did you remove the fat cap? If you baked a pork shoulder (Boston Butt) with a fat cap, with the fat cap on top as you bake, it would not dry out!

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