|
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
View Diet Calendar, 23 December 2023:
|
1722 kcal
|
Fat: 76.41g | Prot: 66.05g | Carbs: 197.08g.
Breakfast: Almond Breeze Original Unsweetened Almond Milk, Coffee, Sugar, Rolled Overnight Oats, Organic Whole Chia Seeds, Whole Natural Almonds, Bananas, Natural Chunky Peanut Butter. Lunch: Spinach and Chickpeas (Fat Added), Ecce Panis Simple Neo-Tuscan Boule Bread. Dinner: Grey Poupon Dijon Mustard, Carrots, Claussen Kosher Dill Sandwich Slices Pickles, Swiss Chalet Multigrain Roll, Open Nature Ground Turkey Patty. Snacks/Other: Haagen-Dazs Vanilla Ice Cream, Apple Pie (Two Crust). more...
|
|
 Comments
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 Dec 23 by member: unity1234
|
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 Dec 23 by member: unity1234
|
i love pork shoulder and we have done a lot of them as my in-laws owned a BBQ Shack.
23 Dec 23 by member: -MorticiaAddams
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment. Click here to sign in.
|
|
|
unity1234's Weight History
|