Here's another way to look at it in my humble, pork loving opinion. The shoulder is the filet mignon of the pig. It is the juiciest part of the pig. With any type of meat, a certain amount of fat provides the flavor and there is ample fat on shoulders. Shoulders, as you may have seen, can be bought separately in the grocery store but are more expensive. Economically and for large gatherings, the whole hog is the way to go. For a very small gathering, the shoulder is the way to go. One last point; pork shoulder skin. This is the ultimate delicacy in the cue world. I'm not talking about pork rinds which can be bought in the store. No, I'm talking about the cooked skin, either roasted while still on the pig or removed and roasted or fried. The skin is the fat; 100%. Few places sell it but if you can get your hands on some, you should hoard as much as possible. If you can ever acquire a taste for it, you'll love it the rest of your life. If
you can propel your cholesterol reading 100 points eating pork skins alone, you have truly arrived.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
