Pork shoulder roast wrapped in netting

SyraQ · July 2009

OK, so I bought this 4.5 roast a while back and stuck it in the freezer. Usually, I buy a bone-in pork shoulder, but this was on sale. I defrosted it and didn't know whether to take the netting off. After slathering it with mustard and Dizzy Dust, I realized I probably am going to rip off all of the good stuff, when I remove the netting when it's done. For those of you who have cooked one of these, what do you usually do ? remove netting or keep it on until done? TIA

Seattle Todd · July 2009

Never ... ever ... leave the netting on. 'Nuff said.

Grandpas Grub · July 2009

.. NT..

Grandpas Grub · July 2009

I have left the "Jet Wrap" on the pork and beef. Yes, you will loose some of the bark but not all that much.

When your cook has rested use a knife and cut a few strands at a time as the Jet Wrap will pull back as you cut the netting.

I do all this over some plastic wrap or over a 1/2 cookie sheet and toss all the goodies that fell off back into the meat.

Works fine and can't taste any difference between wrapped or not wrapped.

Obviously it is easier to deal with the meat when done without the Jet Wrap, but you work with what you have.

GG

Cactus Doug · July 2009

I have cooked several boneless butts. I remove the netting, rub inside and out then use cotton string in a couple places to hold it together. The 4 or so loops of string come off easily at the end with minimal bark damage.

Pork shoulder roast wrapped in netting

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