ANDRÉ BARANOWSKITechniquesCarving Pork Shoulder1. 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.Keep ReadingFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENGrilled Corn with Pepperoncini ButterBy SARA KRAMER AND SARAH HYMANSONSee AllContinue to Next StoryADVERTISEMENTADAD