Pork butt question

[Bosshogg]

Having practised with boneless pork shoulder joints I managed to source a local butcher who knew what cut a pork butt was, or so I thought. I collected the joint today but when I got it home I discovered that the backbone and some ribs were still attached and the rind was still on. I have already taken off the rind and will use that to make crackling another time. My question is should I go to the effort of trying to remove the backbone myself or should I just leave it on?

I am inclined to leave it on as my butchery skills, or lack of, would mean I would end up losing a lot of meat. I am also thinking that leaving the bone on will do it no harm and may even help to keep the meat moist in that area. All I would lose is some surface area that won't develop a bark.

[tommo666]

I've just done a shoulder and the one i got was the same, had some spine and rib bits still attached. This is the way it's cut. I trimmed it out and made stock from the bones.

[derekmiller]

Leave the bone on, you will be fine. I don't think I have cooked an "un boned" joint.

[ConorD]

Yeah I found a bunch of the butchers around me leave the spine (often with a bit of cord in) and two or three of the small ribs. Generally they expect people to make crackling - hence the skin on - but all will trim both off if you ask them.

Although they will weigh it with the skin if you ask them to take out the bone you can save a few quid as they should weigh it after this has been taken off. A good butcher will normal ask what you want with the skin (scored or not generally) and serve the shoulder with the spine removed.

[Verminskti]

Please correct me if wrong but the rub isn't going to penetrate the fat so much and that fat will now be covered by the skin. If cooked skin down in a bullet it's going to further protect the meat from radiant heat? Is the issue with skin smoke penetration?

[ConorD]

Please correct me if wrong but the rub isn't going to penetrate the fat so much and that fat will now be covered by the skin. If cooked skin down in a bullet it's going to further protect the meat from radiant heat? Is the issue with skin smoke penetration?

Personally I trim down the fat cap and leave it fat cap up but I have seen guys cook it with the fat cap down for exactly that reason - protect the meat.

I don't think you will get much penetration with the skin on and I see no point in cooking something which just turns to rubber when cooked low and slow.

[Verminskti]

Forgot that part. Nothing worse than going for crackling and getting pig-flavoured chewing gum!

[ConorD]

Check out the "Yellow Squash Test" http://amazingribs.com:8080/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

[Bosshogg]

So I decided to keep the bone on and no complaints with the results! [img]http://img.tapatalk.com/d/14/03/24/beve9ega.jpg[/img][img]http://img.tapatalk.com/d/14/03/24/8uqyryva.jpg[/img][img]http://img.tapatalk.com/d/14/03/24/upu5a5eq.jpg[/img]


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[robgunby]

Man look at that smoke ring. Beautiful. Well done sir!

For future ref, I usually get mine skin off, ribs off, fat on, bone in.

That is to say, no spine or ribs, but the blade bone and joint is still inside. I take the skin and ribs for crackle and stock.

Stock, mixed with apple juice and drippings from the pork butt, make a wonderful addition to a vinegar finishing sauce if reheating on a griddle / fry pan.