How to Debone Pork Shoulder Roast
Many consider the pork loin a tasty cut of meat. Yet the humble pork shoulder roast is juicier and more flavorful because of its higher fat content. It's especially delicious when rubbed with herbs and oil and cooked in a rotisserie cooker. Here's how to debone the pork shoulder roast before cooking. Does this Spark an idea?
Instructions
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Select the pork shoulder roast carefully at the market to save yourself work when deboning. Look for a roast with the bone at the edge so you can determine the ratio of bone to meat.
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Locate the bone at the end and insert the blade of your knife. Some roasts have bone only at one end; In others, the bone runs the length of the roast. It depends on the way the butcher cut the meat.
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Run the knife along the edge of the bone. Apply slight pressure as you work the knife into the shoulder.
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Expose more of the bone by pulling the meat away from the bone. The more bone you expose, the easier it is to run the knife along the edge.
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Find the full length of the bone and run the knife along the edges as you continue to debone the roast. You'll find some bones are T-shaped.
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Pull the bone out of the roast. It should come out easily after you have exposed all the bone. Fold the meat back over the area where the bone was removed.
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Tie the pork shoulder roast into a roll before cooking. Take one long string, tie it around one end, and wrap it around the roast about 5 times, taking it to the other end. Then tie the string one time lengthwise around the roast.
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Tips & Warnings
If you take your time while you debone a pork shoulder roast, you will leave little meat on the bone.
