Whole Foods Pork Sale
Up here Whole Foods has bone-in Pork Picnic Shoulder on sale for $1.69lb. I know I can google a recipe for this but why should I when I have the good people from the SE family to help me out? Besides, I know you're only gonna suggest the best ideas.
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14 Comments:
My favorite is a cuban pork recipe that marinades the pork in grapefruit, orange and lime juice with vinegar, garlic and onions for up to three days. The longer the marinade, the more intense the citrus flavor. It's great in cuban sandwiches or just shredded and served with rice and beans.
If you want something quicker, a milk braise is always pretty easy. Saute some garlic in olive oil until it browns. Brown the pork. Cover with whole milk. simmer until the milk thickens and curdles and the pork is falling apart.
It cooks quicker if you slice it into chunks instead of cooking it on the bone. I like to keep the bone in the pot though to add some more flavor.
ultraclay at 5:42PM on 10/20/08
Send it to @EtherMaiden... she could use it to make carnitas for her tacos!
LoCo at 5:49PM on 10/20/08
Pulled pork. Give the pork a good spice rub, then smoke it over low heat. Mustard sauce is the best.
beth1 at 5:58PM on 10/20/08
@ultraclay ~ the cuban pork marinade sounds interesting. Do you roast it on the grill, or slow cook it in the marinade or something entirely different? I've never cooked pork in milk - must try that too.
What a bargain you got bessfour!
PerkyMac at 6:00PM on 10/20/08
Pozole. Great for sausage.
Cook it in a crockpot with whatever flavors you like. I often do a pepper sauce based on a Rick Bayless recipe.
Cut it in cubes and make green chili.
Pork shoulder is one of my fave cuts, and often I'll find two-packs of it for 99 cents a pound. It's a lot of meat, but I cook one and freeze on.
dbcurrie at 6:15PM on 10/20/08
It's simple but delish. cover liverally with garlic salt and pepper. Brown the roast on your stovetop, then put it in a small roasting pan with water. Cover and braise at 350 degrees for 3-5 hours. The water should come half way up the roast. Keep an eye on it, and add more if needed. The meat will literally fall off the bone. Just make sure you cook it long enough. The longer, the better. I serve it with haluska.
Josdean at 6:24PM on 10/20/08
OH makes a great pulled pork. Too bad he never remembers to write down what he puts in his dry rub!
@Josdean, you probably meant "cover liberally", didn't you?
nightowl at 6:32PM on 10/20/08
I use shoulder for my pulled pork. I usually grill it for an hour or two to infuse it with smoky flavor, then cook overnight in the oven in liquid with vegetables, wine and other goodies. Amazing stuff.
I also grind pork shoulder for pure ground pork. It's not full of God-Knows-What from the supermarket and I know how much fat:lean is happening. My KitchenAid with meat grinder works great for this.
therealchiffonade at 6:44PM on 10/20/08
@Nightowl - Haha! I suppose liberally is correct. After all the beers during yesterday's Steeler game, my liver must be on my mind :-)
Josdean at 7:35PM on 10/20/08
Josdean, how do you make your haluska? My bubba used to make that for us - thanks for a great memory!!
And even though i've lived in Florida now longer than I did Pittsburgh, Pittsburgh will always be "home"!!
floridayaya at 10:02PM on 10/20/08
Oh, and here is what we do to picnic pork - buy a large bottle of Badia brand sour orange liquid mojo seasoning and a bottle of Badia all spice - rub the roast with the spice and cut some slices into the pork and stuff it with pieces of garlic. Let it set for a bit then find a big bag and put the roast and the liquid mojo and let it marinate for a day.
Then put it in a roaster, cover with foil and cook on 400 for a few hours depending on the size of the pork. Right before I take it out, I broil it for a few minutes to get some crunchy pieces.
It's awesome!
floridayaya at 10:11PM on 10/20/08
Hey Florida, happy to help! Get a REALLY big skillet. I slice down two Spanish onions (about 1/2 inch thick), then cut the slices in half. Then I slice down a regular head of cabbage to about the same width, although I only use about 3/4 of it. Meanwhile, boil a bag of extra wide egg noodles. and drain. Melt one stick of butter and one stick of margarine in the skillet and add the onion and cabbage. As it cooks, it will reduce down. Then add the noodles and fry everything together. My MIL added garlic salt and lots of black pepper. We grew to like it that way. I fry ours until the noodles start to brown and get crunchy. Again. that's how MIL did it. There are more traditional recipes out there, but this one earned me first place in a recipe contest sponsored by our newspaper. I hope this brings a little bit of Pittsburgh to you:-)
Josdean at 10:40PM on 10/20/08
Go to thepioneerwoman.com, click on the food link, then recipes and she has a brilliant oven cooked pulled pork recipe.
Mares at 10:45PM on 10/20/08
These are SOME great ideas. Keep 'em comin'. Thanks, Bess
bessfour at 10:11AM on 10/21/08