I am a somewhat experienced cook, but somehow I have never actually cooked pork shoulder before. It's so good and it's relatively inexpensive, so I want to give it a try this Monday since I'm off.
I'm following a recipe and I'm going to marinate it for 24 hours before cooking it. The recipe calls for a 4-5 lb boneless pork shoulder. I have a few questions:
-If I were to buy a larger cut of meat (say anywhere from 6-10 lb,), obviously I would increase the amount of ingredients I'm using for the rub and everything else, but would I just cook it longer? For a 4-5 lb roast it says to cook it uncovered at 425 degrees for 30 minutes, and then cook for three hours at 325 degrees. Would I just double the cooking time at 325 degrees if it was double the size?
-Does it matter if it's bone-in or boneless? I would prefer boneless because there are less obstacles, and the recipe calls for this. However sometimes there are deals for one or the other. I know there is a difference between a shoulder, boston butt, etc., but if I'm just looking to cook it low and slow and get tender meat as a result, does it really matter?
-If I do get a larger cut of meat, my fiance and I will not be able to eat all of it before it goes bad. Could I freeze some of the cooked pork when it's finished?
Thank you so much to anyone who read this and can offer some good advice!
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