Pork Shoulder...now what?
So I bought a pork shoulder roast, and I'm not really sure what a delicious way to prepare it is. I'd like to slow roast it, and I'd like the leftovers to become tacos, but other than that, I'm stumped.
Help me Serious Eaters, you're my only hope!
(She says doing her best Princess Leia impression)
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12 Comments:
Have I got the recipe for you!
http://www.thekitchn.com/thekitchn/ingredients-meat/how-to-cook-and-shred-a-pork-shoulder-079485
My bf hates onions, so we did potatoes instead. Next time, we plan to add more veggies because they're sooooo good. Bf says this is the best recipe he's ever made!
emgroff at 11:29AM on 05/04/09
This question comes up every other month or so...here are just three of the listings I found when I did a search for pork shoulder roast...if you just type in pork shoulder you'll find even more....
http://www.seriouseats.com/talk/2009/01/two-whole-pork-shoulders-now-what.html
http://www.seriouseats.com/talk/2007/01/pernil-recipe.html
http://www.seriouseats.com/talk/2008/08/how-to-cook-a-boston-butt.html
mepolo at 11:32AM on 05/04/09
Hah, I just cooked a Boston Butt last night in my all time favorite (albeit sort of hillbilly) way.
1. Place in crock pot
2. Cover with root beer (I know, I know...)
3. Remove, discard root beer.
4. Shred pork, return to pot, simmer with favorite BBQ sauce for an hour.
5. Gorge on delicious pulled pork sandwiches.
I know you mentioned that you'd like to roast it, and all of the above links should help with that. But should you decide one day that you want some really tasty and easy pulled pork BBQ, well now you have a solution.
(And I PROMISE that the end product doesn't taste anything like root beer!)
cdp1223 at 11:39AM on 05/04/09
I just cooked up one of these yesterday in the slow cooker using a combination of 2 recipes I found on Apartment Therapy.
Rub:
1tbsp brown sugar
2tsp cumin
1 1/2tsp paprika
salt and pepper
1c white wine or chicken stock
6-10 cloves garlic peeled and smashed
Trim the visible fat off the shoulder. Place in crockpot and season with salt and pepper. Mix up rub ingredients and coat over shoulder. Place garlic cloves around shoulder and pour in stock (try not to wash off rub!).
Cover with lid and cook on low for 10hrs. It is seriously delicious!
thinkingincrayons at 3:22PM on 05/04/09
I do low temperature for 8 hours or so, after rubbing it with half kosher salt and half ancho chile powder. Put it on a rack, maybe a little water in the pan at first. "Low temperature"? 300 max. Sometimes 275. Reaches an appropriate temp to kill any bacteria, thank you, fat just melts off, and the skin becomes crispy-chewy.
lemons at 3:34PM on 05/04/09
Cook in a pressure cooker for bar-b-que, or tacos.
Maryland Crab
Maryland Crab at 4:24PM on 05/04/09
Oh my BQQ in bun with a coleslaw and caramelized onions, chile verde, Cuban sandwiches, Vietnamese sandwiches, yum my favorite.
pjracz10 at 5:41PM on 05/04/09
I use shoulder for pulled pork and also to grind for potsticker filling or any dish using ground plain pork (as opposed to bulk sausage).
Consider the overnight/crockpot/pressure cooker for really good pulled pork.
therealchiffonade at 5:05AM on 05/05/09
continuing on vietnamese theme...use left overs to make bi for com tam (broken rice w/ pork chop). just posted this recipe on my blog.
hppzz at 2:45PM on 05/05/09
I made this for a mixed crowd of adventurous and non-adventurous eaters, to rave reviews from both.
http://thepioneerwoman.com/cooking/2008/08/spicy-shredded-pork/
sarajane at 11:16AM on 05/06/09
My favorite way to use leftover pork is to drizzle with some BBQ sauce and top with coleslaw, and smoosh in those little Hawaiian rolls. Yum!
TaraTot at 1:25PM on 05/06/09
Had to comment because I just heard Russ Parsons on Good Food talking about his favorite way to cook pork shoulder - sounds delicious! Good Food's host, Evan Kleiman, said she shreds the leftovers & freezes them and then uses for tacos, fajitas, burritos, sandwiches, etc. YUM
Roast Pork Shoulder
1 8-lb leg of pork
Salt
1. Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife.
2. Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.
3. Heat the oven to 325 degrees. Remove the roast from the refrigerator; pat dry. Arrange on a rack in a roasting pan, skin-side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 3/4 to 3 hours.
4. When the meat is done, raise the oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.
5. To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that may remain. Slice the meat from the bone in 1/4- to 1/2-inch pieces. This is most easily done by slicing parallel to the main leg bone, working your way around the leg. Arrange the sliced meat on a platter and place the cracklings on top.
jbeach at 9:40AM on 05/07/09