Whole Pork Shoulder

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This cut consists of the shoulder blade and the shoulder picnic. Most often this cut is used by the trade for making sausages. You will need to be quite a butcher to de-bone this cut but it is possible with a sharp knife and some patience! If you want to roast this whole piece, allow about 45 minutes per kilogram or until a meat thermometer reads 170°F (77°C). It will serve a couple of dozen people.

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