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Any interesting recipes for the pork shoulder? I took one out of the freezer yesterday that I'm going to be braising today, but also I have another bigger one in the freezer that I should do something with at some point
It needs time to reduce how tough it is, either slow cooking it or let it soak in vinegar (and other things for seasoning) for a long time before cooking. Often go for that if I am going to cook it over a firepit.
This week I will be slow cooking it in a pasta sauce. Skin/fat removed and frozen to use another time, rendering the fat in a saucepan and keep it cooking until the solid bits go crispy, delicious with salt and I keep the fat in a pot in the fridge. I freeze it so that I can render it in batches as its quite a mess to clean up and loves sticking to the pan. I do wonder if a wire mesh to keep it off the base of the pan would help.