Carving Pork Shoulder

André Baranowski

1. Using a carving knife and fork, slice down to the bone near the shank end of the pork shoulder. Make a second, diagonal downward cut to produce a wedge. Set wedge aside on the carving platter.

2. While holding the pork shoulder firmly with the carving fork, repeat the diagonal downward cut (using wide, sweeping strokes) to create thick slices, leaving them attached at the bottom.

3. Continue slicing away from the shank end until you can cut no farther. Make a horizontal cut underneath the slices to separate them from the rest of the shoulder.

4. Working around the remainder of the pork shoulder, cut off slices where possible. Using the knife and carving fork, transfer the slices to a serving platter and arrange.