but if you're going to cook it whole, you should always opt for bone-in. The bone will impart extra flavor to the meat. Pork butt has better marbling than pork shoulder, so you should use it for ...

According to barbecue master Adam Perry Lang, pork shoulder is difficult to overcook because the fat keeps the meat juicy and the whole cut has to reach a set temperature (195°F) to even pull ...

Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow roast it. However long you plan to roast your pork ...

Choose a boned and rolled shoulder, which will be simple to carve, or buy it on the bone for more flavour, especially if you intend to slow roast it. However long you plan to roast your pork ...