I purchased a giant 9 pound whole pork shoulder for use in my pressure cooker (thanks for the suggestions from my pork loin thread)
I'm thinking I should chop it in half first because that's too much pork at once. Is it ok to just put the other half in a zip lock freezer bag and freeze? If it won't fit, should I just chop the remaining half into 2 or 3 smaller pieces?
I've never purchased one so I don't know what to expect when I open the package.
Should I attempt to remove any large and obvious chunks of fat from the perimeter ?
Should I attempt to cut it in to 1 inch cubes so it cooks quicker and easier to eat when cooked? (I use meat in a bone broth at work so it's easier if it's cut in small pieces so I don't have to fuss with a knife & fork at work.
If 3 pounds of beef chuck roast cut in 1" cubes cooks nicely in my pressure cooker in 30 minutes, any guesses on how long this might take to cook?
I've essentially been boiling the beef & chicken in the pressure cooker and it has been coming out great. I'm tempted to add enough water to cover the pork.
BTW, is it normally this cheap: $1.29/pound?
Any other thoughts or suggestions? (I'm not exactly sure what other questions I should ask).
Many thanks to everyone for your ongoing help as I get into the cooking scene !
Caveman Mike (on the Paleo Diet)