I have a huge piece pork shoulder. How do I cook this?

[IndianBoyz]

Yup, mince it.

 

[Milpool]

Skin it, cut the skin into strips, simmer for a little bit in a weak solution of baking soda. Then, fry the strips until they are crispy and delicious. 1, maybe 2 pieces should be sufficient to give you a massive heart attack.

The rest of the thing. . .

I'd follow the slow cook consensus, just pick the flavors you prefer. Pork with rosemary and thyme is always good in my opinion.

Remove the meat from the bone, then simmer the bone in a pot with some veggie scraps (trimmings of onions, celery and carrots) and beans. You can season the beans how you like again. An idea would be cumin, bay leaf and garlic.

 

[otc]

I find pork shoulder is cheap but it also disappears fast.

It seems that every time I buy a big chunk of it and invite some people over I get all excited about being able to make pork sandwiches or something next day but it there are never any leftovers...

 

[pebblegrain]

Pork shoulder is one of the most forgiving cuts of meat in the entire food spectrum.

You could do zero seasoning and put it in a pot for 5 hours under low heat and it would turn out well.


Anything beyond this will only make it better. Just cook it under low heat.

 

[FtRoyalty]

http://homesicktexan.blogspot.com/20...ton-style.html

Very simple and quite tasty. I like to serve with the green sauce linked at the bottom of the page.

 

[IndianBoyz]

 

[Allen]

go out in the open, start a fire, fry it. It's delicious. No fancy recipe beats that.

 

[kwilkinson]

Originally Posted by Allen

go out in the open, start a fire, fry it. It's delicious. No fancy recipe beats that.

How does one fry something if all they have is a fire?

 

[SField]

Originally Posted by jpeirpont

Manton's recipe sounds great. For a simpler recipe you could just rub in oregano, chopped garlic and olive oil, marinate over night and cook at 300 until done. This way you'll a multiple options in how you eat it afterward.

Except marinating overnight is useless unless you use an active culture.

 

[Allen]

Originally Posted by kwilkinson

How does one fry something if all they have is a fire?

With a nice sharp stick, right through the middle, rotate from time to time. okay, I'm getting more caveman-ish than I should, but I didn't mean "just throw it in the fire". There are lots of way, best one is using a cooking grill.

 

[FLMountainMan]

Originally Posted by bigbris1

Alternative to Manton's recipe:

Clean pork with lime juice (or vinegar).

In a blender add:
green pepper
garlic
onion
salt
pepper
lime zest
Sazon

blend until it is a sofrito.

Stab the pork and stuff the woulds with this mixture. Coat the rest of the pork with the balance of the mixture.

Leave shoulder in the fridge overnight (ideally for a day).

Put in roasting pan, cover and roast on 325 for 3-4 hours. You can baste with drippings & a bit of OJ.

Enjoy.

 

[RedLantern]

Carnitas . . .

 

[indesertum]

dang

why're there so many recipes.

i kinda want to what iammatt suggested. how do i cut this thing up

 

[Piobaire]

Oh, guess I should stick pics in from the last time I smoked a pork shoulder:

 

[kwilkinson]

Nice pics pio.



My vote is: **** carnitas, make al pastor!