ISO help cooking fatty pork shoulder from Costco
I recently decided to try Costco's 2-pack of pork shoulder (deboned), and found the meat to be fairly good after braising it in my Dutch Oven for a 2-hour recipe.
My only concern was the amount of fat interlaced throughout the shoulder: it was far more than I've seen in this type of cut from other stores like Whole Foods. But the price was really good, so I've given it a try--- 20 bucks for two shoulders that weigh 16lbs total, seemed like a worthwhile cooking venture.
My question is this: can I reduce the fat content by parbroiling the shoulder beforehand? (essentially boiling the meat in water to "melt" out the fat) Or, should I use a recipe that involves braising it longer than the 2 hours that I've just tried?
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.