Took me 4 hours to debone a single pork shoulder yesterday

Honestly thought I could knock it out in 45 minutes like the old timers make it look. Ended up fighting with the blade bone and a bunch of connective tissue I didn't see coming. My knife kept slipping on the fat cap too, which slowed everything down. By the time I got it clean my wrist was killing me and my station looked like a murder scene. Anyone else struggle way harder than expected when they first started breaking down whole shoulders?

2 comments

2 Comments

robert_craig21d ago

Holy cow, four hours?! Your wrist must've been screaming.

stellas5621d ago

Right? That grip goes numb around hour three for me.