PN-5378
Figure 78.—Trimmed pork shoulder.
The shoulder can be divided into a picnic shoulder and a blade Boston roast by making a cut at a right angle to the sides, starting one-half inch below the edge of the blade bone (figs. [79] and [80]). Bevel the skin and fat along the edge of the picnic shoulder ([fig. 81]). Remove the skin and fat (clear plate) from the Boston roast by starting at the corner over the blade bone and lifting it up and back ([fig. 82]). Trim the surface fat to a thickness of approximately one-fourth inch ([fig. 83]).
PN-5379
Figure 79.—Preparing Boston and picnic shoulder.