Michael Richards
TVWBB Emerald Member
Up into recently I had never used pork shoulder for anything but a pulled pork. A few resent new recipes I have tried and a recent post from Rich Dahl about cutting a pork shoulder in thirds got me thinking that I wanted to get three meals out of a pork shoulder. So today I started to break down a nice 8 plus pound shoulder. I started by working to get the money muscle detached so I could use it as the protein in my second attempt at making homemade Ramen. This was my first time ever doing this. After getting some expert advice, I feel ready to make this meal on this up coming Sunday.
Then I worked to get some white and dark meat for Filipino skewers,and then some fat cap/meat chunks and big chunks of meat for Carnitas. Oh and the bone is going to be used to make the stock for the Ramen.
Next I cut the pork for the Filipino skewers into ribbons.
Then I mixed up some marinades and got them into the frig.
Money Muscle and bone went into the freezer for this weekend, I have the WSM and the Master Touch set up ready to go so I can fire them both up tomorrow and cook the Filipino skewers pork and chicken for dinner tomorrow night and then we will have the Carnitas on Wednesday night. I am looking forward to some good eats.
Then I worked to get some white and dark meat for Filipino skewers,and then some fat cap/meat chunks and big chunks of meat for Carnitas. Oh and the bone is going to be used to make the stock for the Ramen.
Next I cut the pork for the Filipino skewers into ribbons.
Then I mixed up some marinades and got them into the frig.
Money Muscle and bone went into the freezer for this weekend, I have the WSM and the Master Touch set up ready to go so I can fire them both up tomorrow and cook the Filipino skewers pork and chicken for dinner tomorrow night and then we will have the Carnitas on Wednesday night. I am looking forward to some good eats.
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