Originally Posted by Addie
I am a bit confused. Are you suggesting that she place them one against the other so that they are one piece? That way they both will have a bare side that will not have any crispiness to it. Which one would you use the thermometer on if they are one? Both the roasts are boneless. To late for a bone in roast.
No. My suggestion is to cook both at once in the oven, at the same temperature and time it as one roast. Use a instant read to verify its done.
Originally Posted by Kayelle
Surely you must mean fat
attached, not skin.
There's no need to use two pans, as long as the roasts aren't touching. If he wants to slice it, boneless is much better than bone in. For slicing a boneless pork shoulder it should be tied.
Yes, skin with attached fat. As its delivered from the processor.
Chicharones are the result of roasting the pork roast until the skin is crispy.
Most pork unless its been removed, has the skin and fat still attached.
I have never seen a pig skinned, unless it was a wild boar.
And bone in shoulder roast is a fresh ham. Shoulder portion.
Many cured hams haves the skin trimmed off, unlike fresh hams.