Does anybody here know what part of the pork shoulder Costco's boneless version comes from? It (they?) comes in a large pack weighing about 15lbs. It looks like there may be two per pack...hard to tell.
Using my new "All About Braising" cookbook by Molly Stevens, I made a recipe for "Picnic" shoulder today, believing this fatty cut to have probably come from the bottom of the shoulder. Browned a 7lb piece for 30 minutes at 450º, then dropped the temp to 250º for what was supposed to be 8 or 9 hours, as per the recipe. After 4:45 hours, the internal temp was just over 185º-- just over the "doneness" range, so I took it out to let it rest. Tastes pretty good by the way...maybe a smidge dry.
I'm not sure why the time was so much less than 8 to 9 hours (it was in the bottom 3rd of the oven). Any feedback or ideas would be most welcome!