Recipe for Pork Shoulder Wanted

Hi all,

Was hoping to get some advice/ideas on what to do with a pork Shoulder (deboned). It is just over 2kg ( 5 to 6lbs i think). Having people over on the weekend and want some new ideas. Unfortunately smoking isn't an option for me and would be looking for cooking to be the same day. Though prep/marinating ahead of time is easily done.

Thanks

 

Not sure what shape you have there, but if it is the shoulder and neck piece, portioning it into smaller long strip and marinade with Asian flavour is usually great for quick grilling on charcoal (gas would do as well, haha).

 

The easiest think is to rub some olive oil on it, cover with a generous sprinkling of salt and pepper, and throw it in an over to roast. I've played around with cooking temps varying from 225-375 degrees, and it really doesn't make much difference in the finished product. It's a very forgiving cut of meat.

We also sometimes make a recipe where you pan-cook a paste formed from pancetta, celery, carrot and some pepper flakes, add 7 lbs of sliced onions and some stock, prep the shoulder with olive oil, S&P, and put it all in a covered roasting pan and into the over. Cook until the meat is starting to fall apart. The resulting sauce works great on a side of pasta or polenta.

 

Thanks WildBoar that sauce does sound delicious.

 

Alex, this is a riff on Shirley Corriher's recipe; it floated around for years on http://www.goodeatsfanboard.com/viewforum.php?f=2. Stupid easy, stupid delicious.


Pork Butt
Recipe By :GEFP Dave
Serving Size : 16
Preparation Time :0:20
Categories : Meats Pork
Description: "Slow roasted pork shoulder"
Cuisine: "American"
Source: "GEFP"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork shoulder roast
1/2 cup worcestershire sauce
1 cup brown sugar
Kosher salt -- to taste
Coat a 3-4 lb pork shoulder blade roast with Worcestershire Sauce (quarter to half a cup, enough to make a small pool in the bottom)

Crust roast with brown sugar (half a cup to a cup) by just smooshing the sugar into the meat
Cook roast all day (7-8 hrs min) in the crock pot on high, with the roast's layer of adipose fat down on the tiny rack on the bottom of the cooker (makes it easier to pull apart later).

Once the roast has turned into loosely connected meat fibers ("pull apart" texture), take a fork or two and pull out all the meat to a bowl, separating it from the remaining fat. Ladle a bunch of the molten gelatin and other roast drippings from the bottom of the crock pot onto the meat and stir until you get a really unctuous consistency (just a pile of meat strings held together with pork jell-o).

Now this is important: add enough salt to make your cardiologist scream. I know, I know. I have high blood pressure, I know the warnings, but this dish really needs a healthy dose of salt to bring out the good flavors. I'm not going to say how much, just keep pinching it on and stirring it in until you come to that really delicious flavor you are looking for. Okay, about 7 - 8 big pinches satisfies my palate.

 

Pork + Salt = umpumpump

 

Thanks guys these sound perfect. Now just the decision time

 

Once it's roasted Cuban Sandwiches are mighty fine.

 

If we are talking a good cuban sandwich brine that pork with A LOT of citrus, thyme, and rosemary.

 

Bill, :like

 

Went with this. Made some light brioche buns and made pulled pork burgers with slaw. Went down a treat. Thanks for the recipe.

And my wife said it was the best pork i have cooked for her.

Will definitely save this recipe.

 

Awesome, Alex! It freezes well, too.