Roast Pork Shoulder: Need Help!
This is the first time I am making roast pork shoulder for a party. The meal is tonight, and, so far, so good.
I am working with two 3 lb., bone-in, skin-less shoulders that have marinated overnight in a mixture of fresh garlic, cumin, oregano, S&P.
Fear strikes my heart, however, when it comes to questions of timing and temperature.
Some recipes suggest a high temperature roast (425) for the first 30 minutes and then a lower temperature roast (325) for 3 hours under foil. Other recipes, however, advise an even longer roast time in a low oven, including some recipes suggesting 4 1/2 - 6 hours for the pork to become meltingly tender. The timing varies so widely that I'm feeling pretty confused!
Can those of you who successfully roast pork shoulder confirm that the longer time in a low oven is the way to go? I'm looking for crispy exterior and a tender - but not falling apart in shreds - interior consistency.
If the pork goes in at noon, will everything done by 3 PM? (ie too early for dinner...) Please save me from serving sad-looking, ice-cold, dessicated pork pucks to my guests!!!
Many thanks in advance.
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11 Comments:
http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid=1089&cid=0
Pork- The Other White Meat website has a similar recipe using a 4-5 pound bone-in should roast. The recipe recommends starting the roast in a preheated 450 deg. oven for 30 minutes. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 150 degrees F.
Remove the pork from the oven and allow to rest 15 minutes before carving.
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Roast time approx. 30 minutes per pound. Use a meat thermometer to check internal temp.
Good luck and happy eating!
CJ McD at 9:09AM on 09/19/09
google a recipe for "pernil"......it says to cover the roast and roast it for4-5 hours at 325,then uncover it an roast it for another hour at 375.
onepercent99 at 9:41AM on 09/19/09
http://www.seriouseats.com/talk/2007/01/pernil-recipe.html
This will be very, very tender. (Almost falling apart tender)
CJ McD at 10:35AM on 09/19/09
Low and slow and then let it rest.
JerzeeTomato at 10:50AM on 09/19/09
I'd say low and slow, and finish it at 450°F to crisp it up. It's too bad it doesn't have the skin on because it would help keep it moist and provide the best thing about roasted pork: crackling.
SqueezeBottle at 11:03AM on 09/19/09
I'm a "low and slow" fan with pork shoulder. I like an overnight low-temp roast, then I de-fat the juices and that's what I use on the meat. I'm not fond of dry stringy un-sauced meat.
Noon? No. It needs a much longer low & slow cook to be meltingly tender as you phrase it. In any case, I hope it works out for you.
therealchiffonade at 12:06PM on 09/19/09
well, chiff, it's one o'clock pm where i am, and the roasts just went in...
so i guess i'm screwed, according to your approach.
better find that pizza take out number, because who wants to eat "dry stringy unsauced meat."
thanks everyone for the comments.
sugartoast at 1:01PM on 09/19/09
Don't worry, your roast will be fine. If you roast it till the internal temp is 150 degrees (probably 2-3 hours for the size you have there) you'll have meat that slices like a juicy roast pork. If you want meat that you can shred that falls off the bone you the next day or two finish it in a crock pot or covered in a slow oven or in a large covered dutch oven and cook it till it does that "falling off the bone" thing.......I always buy pork shoulders and fresh hams larger than I need for the first meal so I can cook the leftover part longer the next day for meat I can shred for BBQ pork sandwiches or Mexican recipes.
kathyvegas at 2:22PM on 09/19/09
Time should never be a consideration when cooking meat. It's about internal temp. Because meat cooking is really a product of surface to mass ratio. Plus fat content, plus bone in vs. Bone out. Anyways, get a instant read or probe thermometer and cook until 150 then let rest. I like to start low and end hot to crisp it up. Hope it turned out well!
Pavlov at 10:10PM on 09/19/09
thanks everyone for all the constructive comments, especially about internal temperature and cooking time. i really learn a lot from you guys.
i kept the temp at 325 for about 3 hours, and the meat turned out just as I had hoped - tender slices of meat that aren't falling apart in shreds. the marinade was good (though a little too salty) - the cumin really came through.
i have about 1/2 left over from the meal, so i guess everyone enjoyed it. i am so relieved! (as for the rest of the meal, the mashed potatoes were terrible but my plum tart rocked!)
thank you so much, you guys.
xoxoxoxo
sugartoast at 11:14PM on 09/19/09
BTW, you used a rub. Not a marinade. A marinade is liquid.
Marinades
Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. Marinades are best suited for tougher cuts of meat.
Always marinate in the refrigerator. And remember, if you're basting with a liquid in which raw meat marinated, do not apply it during the last 3 minutes of grilling.
Brines
Brines are salty solutions in which lean meats soak. Brines help meats retain moisture, so they stay juicy and tender during grilling. Brining is a popular method for preparing poultry, particularly turkey. It can be a fail-safe method for grilling lean meats, like pork, that tend to dry out on the grill. Sugar, spices, and herbs are sometimes added to the liquid as well.
Soak meats in a container large enough to submerge the meat completely without allowing it to float in the solution. Store in the refrigerator. Before grilling, rinse brined meat to remove excess salt and dry it with paper towels. Some people dislike the salty flavor of brined meats, so it's not a method that works for everyone.
Rubs
Rubs are seasoning mixtures that are applied to meats before grilling to impart spicy or smoky flavors. The best rubs are often combinations of strong and mild spices and herbs that enhance the flavor of the meat without being overbearing. Rubs are an easy way to infuse exciting ethnic flavors--from Cajun to Korean--into your grilled meats. When oil or another wet substance is included in the rub recipe, it is called a wet rub. A little moisture helps the rub adhere to the meat. Setting aside rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat.
@ Chiff~ Pulled pork, Rocks!
carolrsfMISSESTEXAS at 7:44PM on 09/24/09