Originally Posted by
Chuck7
7.62,
DO NOT DEBONE..
My wife said to check it after 5 hours..when the meat can be pulled off with a fork..it's done..REMEMBER to drain off juice...pull meat off the bone..the meat will fall off the bone.. and put back into the crock pot for about 20 minutes,Front shoulders are hard to debone thus the reason for this recipe..The meat will literally fall off the bone..the bones will be white and you can pull them out.There will be no reason for a knife either..the meat falls off the bone..
Thanks! Actually, it's already deboned as I do that before I freeze it, so hopefully it will turn out okay anyway.
It's pretty easy to debone a front shoulder, IMO. It's just the only piece I don't separate into muscle groups. Lay the quarter on its flat side. Pressing with a thumb at the highest point will reveal a ridge of bone that runs across the entire shoulder. Use your knife to fillet off two pieces of meat: the wide, resting on the shoulder blade piece, and the thick, hanging "behind" the blade ridge piece.