Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

New Favorite Cut


Home Cooking 23

New Favorite Cut

GJWhite | Mar 20, 2007 08:05 AM

I always hear about pork shoulder in regards to braising, but as lamb shanks, short ribs and the like are easier to find, never sought out pork shoulder.

Well over the weekend I braised 7 pounds for a family dinner and my god, what a fantastic cut of meat. A little pricey for pork shoulder (a laughable $4/lb.), but just wine and veg. stock (of all things) along with some bay leaf and oranges, in a low low oven for 10 hours or so and goodness it was fine.

How are you all preparing your pork shoulder?

Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›