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The benefit of screwing this up for a few years in a row is that I already know all the weak points leading up to roasting a 9lb pork shoulder... and was ready for them
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1722 kcal
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Grasa: 76,41g | Prot: 66,05g | Carbh: 197,08g.
Desayuno: Almond Breeze Original Unsweetened Almond Milk, Coffee, Sugar, Rolled Overnight Oats, Organic Whole Chia Seeds, Whole Natural Almonds, Bananas, Natural Chunky Peanut Butter. Almuerzo: Spinach and Chickpeas (Fat Added), Ecce Panis Simple Neo-Tuscan Boule Bread. Cena: Grey Poupon Dijon Mustard, Carrots, Claussen Kosher Dill Sandwich Slices Pickles, Swiss Chalet Multigrain Roll, Open Nature Ground Turkey Patty. Pasa Bocas / Otros: Haagen-Dazs Vanilla Ice Cream, Apple Pie (Two Crust). más...
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 Comentarios
The pro tip is to cut the skin away from the flesh and an hour or so before it is done (it takes abt 6 hours) you scoop the almost liquefied fat out from under the skin flap, put it back in the oven, and it crisps like bacon. 👍
23 dic. 23 por el miembro: unity1234
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Let's see... how many different ways have I screwed this up in the past? I underestimated the cooking time, I bought the wrong cut of meat, I was missing achiote and could not find it in any supermarket (I eventually ordered it from Amazon🙄).... those were the larger missteps. There were many, many smaller mistakes scattered in between. 😅
23 dic. 23 por el miembro: unity1234
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i love pork shoulder and we have done a lot of them as my in-laws owned a BBQ Shack.
23 dic. 23 por el miembro: -MorticiaAddams
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