There was a 10 pound pork shoulder lurking in the freezer. It was
one of the two I bought back when they were on sale at $1.99/lb
(while thick cut pork loin chops ideal for grilling were $7.49), It
got roasted 7 days ago and still is less than half gone! One of the
girls had requested cold pork roast sandwiches with homemade white
bread for the night they arrived and we were able to accommodate her.

The trip is a little over 1700 km in length so 17+ hours long, 20
with breaks and they arrived around 2 AM. Saturday morning.

A 10 pound shoulder yields 5 1/2 pounds of trimmed lean meat, 3
pounds of of very fatty meat and rendered fat, 1 pound and a bit of
soup bones and almost 1/2 a pound of skin which can be turned into
cracklings, deep fried puffed rinds or stewed long enough after it's
been roasted and peeled off the joint to become soft, mushy and nice
in baked beans or soup. The bone is back in the freezer after
carving off most of the meat, the fat rendered for future use, the
skin fully cooked, diced and resting in broth, and a little lean
meat sliced and ready for sandwiches. We also have leftover Chinese
5 spice pork and rice noodle soup, leftover pork rotini and some more
broth.

A very tasty and economical cut of meat especially if you use all
of it and not just the meat.



Cheers

Jim


... People treat the use of pork fat like the possession of kiddie porn

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