(My source used lean loin meat, but with pastured meat, there is some lean-ness already there, and you do need a little fat for tenderness and flavor.) After excess fat was removed, and the bone factored out in dinner calculations - although the bone was cooked in - I’d say between 4.5 to 5.o pounds meat. Because this cut has bones, the portion sizes were not identical. 1 approximately 5.25 lb) pastured pork shoulder butt, fat removed, broken down into 8 chunks.This is the blog post recipe I more or less followed, from The Yummy Life: Warning: This is NOT going to be quick and easy!!
