Serious Eats: Talk
Pork Shoulder Question
I'm planning to make a pretty decent sized braised pork shoulder this weekend for a party. The problem is, that as it is, it won't fit in my oval stockpot. Can I cut it in half to make it fit, or will it not turn out as good? How much space do I need to leave between the meat and sides of the pot?
I also haven't decided on a final recipe yet (although I'm leaning towards an apple cider/beer based one), so suggestions welcome!