Best way to ensure porky goodness?
July 18, 2014 3:04 PM Subscribe
I am planning to cook Hugh Fearfuller-Whittingstall's Donnie Brasco pork shoulder
to be served tomorrow evening.
posted by gabrielsamoza to Food & Drink (4 answers total) 3 users marked this as a favorite
It calls for a bone-in, skin-on shoulder of 10-16 pounds. I wanted 12 pounds. When I went to my local butcher, I was told they didn't come that big, so instead I ordered two 6 pound shoulders. I now realize that the reason the butcher said so was that he wasn't accounting for the weight of the bone, and neither was I.
Following a short period at high heat to crisp things up, the recipe calls for cooking at 225F for 16-24 hours. But I'm concerned that this will dry out my meat since I'm using two smaller roasts. What would be a good amount of time? And suppose it finishes early, how can I best keep it warm before serving?