Pork Shoulder

darbspj

Hi,
Hope this is the right place.
I am unsure how to log the pork shoulder in my recipe. Should i add using the uncooked weight?

Thanks

Francl27

yes. log everything raw/precooked.

JeromeBarry1

There's also:

10079, Pork, fresh, shoulder, arm picnic, separable lean only, cooked, roasted

Where you don't have to count the skin and bones.

beaglady

^ That’s the entry I use too. Unless you weighed the raw roast, figured the total calories, then measured the edible portions of the cooked roast and divided those servings by the total raw calories, you wouldn’t know the raw weight of a single serving off of the whole. Way too much trouble for me.

OldHobo

Normally I think the best way is to log meat uncooked...but:
My experience is that pork shoulder loses about 50% of its weight in a long slow braize. It's not just the skin and bone but a tremendous amount of the mass in a pork shoulder is connective tissue that breaks down into collagen and ends up in the bottom of the roasting pan along with maybe a pound of pork fat. If you're not eating the non-fat part of that, well shame on you, but figuring out how to log it accurately is still mostly guesswork. I'm not saying it's better than the JeromeBarry1's, but here is a link to another possibility.