Primal pork shoulder breakdown for smoking

One can hardly go wrong with a Snake River Farms Kurobta primal cut pork shoulder.

First, let it thaw. Mine took 5 days in a garbage bag, in the fridge.

I use a long and a short knife, both extra sharp.

I like to start fat/skin side up. I start by wiggling the hock, while pressing firmly to feel where the joint is. Then, with the long knife I slice through, with hope, the blade finds the joint. I ensure long, steady slices around the bone.

With a smaller paring knife, I release the joint.

Then, time to wiggle the hock and with the same method slice through to the shoulder. The small knife works best, for me, as it can easily slip and maneuver through the shoulder joint.

To separate the hock, I like to use my smaller knife. It can slice and maneuver through the shoulder joint with ease.

4 pans... One for trimming and any veins and lose bits. Another pan for the boston butt. The last pan for the small belly flap and hock.

Season as you please!!!!

Then...COOK!!!!

Check the related post when I stick these in the smoker!!!