Great video, I appreciate the multiple camera angles too. I've always roasted a pork shoulder like this whole, but I wanted to make carnitas and pozole both, and I need that bone for my stock!
been eating this weekly and ive gotten it to the point i extract every muscle separately. takes me an hour including cleaning. i dont trim the connective tissue though. it's easier to remove the skin first, after you get the hang of it.
Get good gripping gloves, or a clean sock put it in boiling water for a few minutes to kill any bacteria then let it dry. Wear it only on the hand you hold the meat. Working with meat with bare hands gets too slippery.
Tbh I just watched a professional butchering video before this and this looks like amateur night. Not a fair comparison perhaps but I came here to learn.
My thoughts exactly. But in his defense; he's a cook, not a butcher. You wouldn't go to a carpet layers channel to learn how to build a circular staircase. (Maybe that's a poor example, but you get the idea) 😂
@@reynaldocafuir2278 don't agree. Both the upper (butt) and lower (picnic) are commonly sold. It's not basically a fresh ham. "Ham" refers to hind quarter, not the shoulder.
Very good demonstration. Yesterday 09/08/20 I purchased a vacuum packed Picnic 11.69#/$9.00/sell by 09/16/20 at Koger. Yes $0.77/pound. I will skin/debone/trim/season/roll/tie, hickory smoke 225°F-250°F to 160°F internal (spritzing every 45min), foil wrap and finish at 200°F internal, place in cooler to rest 8hr min, vacuum pack and refrigerate 24hr. I did a Boston Butt two weeks ago same way. Slice the cold meat 1/8" for sandwich or chop for potato hash or BBQ. I hope the Picnic is half as good as that Butt. Thanks for the tutorial.
Great video, I appreciate the multiple camera angles too. I've always roasted a pork shoulder like this whole, but I wanted to make carnitas and pozole both, and I need that bone for my stock!
Thank you for taking the time to teach. I learned a lot from your video and it will be with me forever.
Thank you!!! I appreciate you making the process easy to understand for everyone including complete novices like myself
Nice video. Buying a picnic cut today. Very helpful.
What was the background song?
Well done sir. This vid is a keeper.
been eating this weekly and ive gotten it to the point i extract every muscle separately. takes me an hour including cleaning. i dont trim the connective tissue though. it's easier to remove the skin first, after you get the hang of it.
Great vid
What music is this? Please let me know. Thanks for teaching us to debone a pork shoulder. It's really a challenge.
Would you please show us how you make crackling from pork skin.
Once we return from our current trip I will redo the video and will show this for sure! Thank you for the feedback!
I have to come over and learn you
I worked at Smithfield’s foods and could do this in like 15 secs tops lol
In your dreams
Thank u so much
Thank you so much!
Great video well done! Thank youu!!
BRAVO!!!!!
Get good gripping gloves, or a clean sock put it in boiling water for a few minutes to kill any bacteria then let it dry.
Wear it only on the hand you hold the meat. Working with meat with bare hands gets too slippery.
Just an fyi it easier to remove the skin first then debone it. But good video
The perfect deboning is to have a sharp boning knife 🗡️🔪 follow the bone around with your knife make sure it's close to the bones as much as possible.
Bro, you’re like a surgeon. I’ll watch this 5 times.
U should do it like that, nor leave that much meat on the bone
Brutal.
Brutal it's ok to slaughter than to kill a man
That took forever.... good grief buy a boning knife if your going to do this ....
I think that's ham leg
You are taking the skin off???
Tbh I just watched a professional butchering video before this and this looks like amateur night. Not a fair comparison perhaps but I came here to learn.
My thoughts exactly. But in his defense; he's a cook, not a butcher. You wouldn't go to a carpet layers channel to learn how to build a circular staircase.
(Maybe that's a poor example, but you get the idea) 😂
You have no idea how to do this!!!
looks like not a shoulder
It's definitely a picnic shoulder.
Lower part of shoulder,not the traditional upper sold in supermarkets. It’s basically a fresh ham and I prefer this over the traditional any day.
@@reynaldocafuir2278 don't agree. Both the upper (butt) and lower (picnic) are commonly sold. It's not basically a fresh ham. "Ham" refers to hind quarter, not the shoulder.
Honestly great video very concise thanks
Thanks for watching! Glad you liked it!
Very good demonstration. Yesterday 09/08/20 I purchased a vacuum packed Picnic 11.69#/$9.00/sell by 09/16/20 at Koger. Yes $0.77/pound. I will skin/debone/trim/season/roll/tie, hickory smoke 225°F-250°F to 160°F internal (spritzing every 45min), foil wrap and finish at 200°F internal, place in cooler to rest 8hr min, vacuum pack and refrigerate 24hr. I did a Boston Butt two weeks ago same way. Slice the cold meat 1/8" for sandwich or chop for potato hash or BBQ. I hope the Picnic is half as good as that Butt. Thanks for the tutorial.
That's very informative 👍
Thank You I learned a lot