Anyone have any good tips on butchering a large bone in pork shoulder? It's tough to get the sinew and everything from around the bone. Usually i use that for pulled pork or italian style roast pork, and it just goes into the slow cooker. When i want to make sausage though, it's difficult to get a lot of the good meat pieces separated from the bones. I have good knives and I've been going at it with my utility knife and my chefs knife. Just seems to be a pain in my ass.
