"Nancy Young" > wrote in message
...
>
> "Nanzi" > wrote
>
>> On Jan 28, 8:46 am, "Nancy Young" > wrote:
>>> Coincidental to making the most excellent pulled pork a few
>>> days ago, I watched Jamie Oliver make a Spicy Pork and
>>> Chili-Pepper Goulash on his show. It looked so good! Now
>>> I have to find a boneless shoulder. My new favorite cut of pork.
>>>
>>> http://www.foodnetwork.com/food/reci...OOD_9936_10031...
>>>
>>> or
>>>
>>> http://preview.tinyurl.com/2qtmv5
>>>
>>> nancy
>>
>> Hi Nancy, for the pulled pork you needn't pay more for a boneless
>> roast. When they are done cooking you can literally pull the bone out
>> with your fingers it is all so tender. We stopped buying the boneless
>> roasts. Nan
>
> Thanks! I did use bone in for the pulled pork. This recipe is
> for pork goulash, do you think the same thing applies? Because
> I was just happy to find a bone in pork shoulder, not sure I'll be
> coming across a boneless one.
>
> nancy
>

I'd use whichever is cheaper. The one with the bone has more flavor and
you'll still be able to pull the bone out. We call it the "pop up timer".
When you can pull that bone out, it's finished!


helen