To tie, or not to tie

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Original poster
May 12, 2006
Beaverton, OR (PDX)
Well, I would have prefered bone-in, but the best deal around was boneless pork shoulder at Costco. On the now bone free end, everything's still attached but kinda floppy. Tie'em down, leave'em flap, or make more mojitos and find something to contemplate that actually matters?

Bruce, this is coming from an old butcher (me) but if you want to impress the guests, then tying makes for a nicer presentation if you're serving it as a roast. But if your going to end up shredding or pulling it afterwards, why bother? Personally, I don't bother with it. So just toss it in the smoker, have a few mojitos and contemplate how great that shoulder will taste when it comes out! :P is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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