Pork Shoulder
I think I need some kind of pork tutorial. I don't cook with meat very often, but I've been wanting a BBQ sandwich like crazy since leaving Alabama. My boyfriend took me to this hole-in-the-wall place and I ate the best BBQ sandwich EVER.
So, I have a gargantuan pork shoulder in my refrigerator, defrosted and ready to go. My plan is to cook it until it's fall apart tender, then shred it, and toss it with some homemade BBQ sauce for sandwiches. The problem is that I don't know how to do this.
Do I sear it first? Do I roast it low and slow? Do I add liquid to the pan it rosts in? Do I make some kind of spice rub? I'm lost and yes, I'm sure I could just Google this kind of thing, but I trust Serious Eaters more. So please, help me out with this.
Thanks in advance!
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12 Comments:
Pork shoulder can be cooked in any of those ways. Or in crockpot or braised in the oven or in a dutch oven. And I like it best if you let it chill overnight, preferably in its braising liquid, and cut or shred the next day.
A dry roast will give you a different texture, but it's still good. And I adore pork shoulder chops, too.
dbcurrie at 6:17PM on 09/23/09
I'm sure you'll get more complicated recipes but here's a easy one. Put pork in large roaster, season with a dry rub, pour 1/2 bottle liquid smoke over it and seal tight with foil. Cook at 300 degrees until falling apart. 6-8 hours depending on size. Let cool some when it's done cooking then shred or chop and enjoy. You might want to make a big batch of homemade sauce then simmer the chopped meat in the sauce for a hour or two. Also, it's always better the next day.
smokey07 at 6:18PM on 09/23/09
I do shoulder in the crockpot, whether for barbecue or taco meat. But I agree with dbcurrie about letting it sit overnight. It's especially nice because you can usually (particularly with bone-in) scrape all the fat right up off it before shredding. After I shred, I also put it in a 9x13 and bake it in the oven for a half hour to get some crisp edges.
As for seasonings/rubs? Well, I'm good on the taco meat, but I'm not much help on the barbecue since all I do is add my homemade barbecue sauce in when it bakes. Probably far too simple.
alosha7777 at 6:29PM on 09/23/09
What @Smokey said in the second sentence, but after that I'd cook it overnight or all day at 200-225 (not 300, which is way too hot). Put it in the oven on Friday evening and don't even peek until a good twelve to fourteen hours in. Could take up to 18 hrs or more, give or take. You want an internal temp of 190-195 for it to be falling apart.
Also, skip the "simmer in the sauce" nonsense. Let folks sauce at the table.
Garvey at 7:23PM on 09/23/09
i agree with garvey, cook the roast at 225 for 12 hours, i plug it with garlic and cook it fat side up. if you cook it in a crock pot there is no where for the fat to go so it sits in grease.
olddad at 8:00PM on 09/23/09
I agree with both Garvey and olddad. May try letting rest ontop of a mirepoix while cooking. Will help make a good gravy.
badbear at 9:03PM on 09/23/09
Well, where in AL did you eat this??
arm1970 at 9:26PM on 09/23/09
My seasoning consists of generous amounts of paprika, ground black pepper, salt, cayenne pepper, garlic, apple cider vinegar and even more amount of brown sugar.
I used to rub the seasoning onto the pork shoulder, put the pork in a bowl, cover with plastic wrap, then leave it in the fridge overnight. The next day I'd put a layer of sliced onions and chopped garlic on a big sheet of aluminium foil, then put the pork on it skin side up, topped with another layer of onions and garlic, pour the juice from the bowl where the pork was left overnight, close the foil tightly and cook it in the oven at 300F for 4-6 hours (depending on the size of the pork). Now I just throw everything (pork, seasoning, garlic, onion) in a slow cooker with half a cup of thick chicken stock, cook on low setting for a day (overnight + a work day), I think it's much better, more moist and tender, and totally lazier. Uh, I mean easier.
After that I shred the meat AND the fat (well, it's not like I eat it everyday!), reduce the liquid that's formed in the slow cooker until saucy, mix the sauce and the meat, arrange in a dish, throw under a grill until caramelised.
As a matter of fact, I had it for dinner last night! :D
natamari at 9:31PM on 09/23/09
Mustard sauce is the best on pork. It's just a lot of yellow mustard (like the whole 16 oz bottle), make it as sweet as you like with brown sugar, add some worcestershire, liquid smoke, chili powder, garlic powder, onion powder, and black (or white) pepper. Let it simmer for about an hour or so.
beth1 at 12:56AM on 09/24/09
My mom used to make a great sauce for pork roast with soy, honey and mustard. Whisk everything till the honey is completely dissolved. All the better if you add a tablespoon of whole grain mustard to give texture to the sauce.
therealchiffonade at 8:03AM on 09/24/09
Thanks @Garvey for the constructive criticism "nonsense". Recipes are like opinions everyone has one that works for them. There are many regional styles and recipes for a dish as simple as pulled pork and while it's great to add your technique to a list of suggestions, discounting someone else's idea as "nonsense" is not a constructive way to encourage open dialogue. While I don't much care about criticism and will continue to post, some SE readers might be turned off and choose not to post again.
smokey07 at 12:03PM on 09/24/09
Thank you smokey, well said. Enjoy your post.
Your neighbor
badbear at 12:31PM on 09/24/09