👨🏾‍🍳Lab Day: Butchering Pork-Butt
Channel: Dolyn Duckett
Date: 23/01/2023

Since pork butt has an intricate network of fat, tendons, and veins I grouped my cuts into two categories: Roasting and Crackling.

For this video I concentrated on cutting the "Fat Cap". Since it's just me and my wife, for now, I filleted the muscular(meat) pieces to produce pure "Roasting" selections, keeping the fatty, tendon, and vein pieces for "Crackling."  

Meat product from: Costco

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