What's Going To Be The Best Way To Cook Pork Shoulder
Discussion
Just taken a pork shoulder out of the freezer for tomorrow. It's a Costco jobbie, boneless and with pretty much no fat on it. I wanted to do a slow pulled pork but I'm worried that without any fat it's going to really dry out. So that might not be the best idea.
So ideas on how to cook it?
So ideas on how to cook it?
Edited by mattdaniels on Saturday 19th January 15:42
perfect bit of meat for a nice goulash
Loads of peppers onions chillies, big glugs of red wine vinegar, smoked paprika and some caraway seeds, season and brown meat in casserole, de-glaze with about 100ml vinegar add the rest of the ingredients, add about a pint of water lid on and then low oven for about 5 hrs or until the meat pulls. Season to taste with s+p and more vinegar if needed and serve with rice or a fresh baked pretzel.
Loads of peppers onions chillies, big glugs of red wine vinegar, smoked paprika and some caraway seeds, season and brown meat in casserole, de-glaze with about 100ml vinegar add the rest of the ingredients, add about a pint of water lid on and then low oven for about 5 hrs or until the meat pulls. Season to taste with s+p and more vinegar if needed and serve with rice or a fresh baked pretzel.
Braised pork with mushrooms, garlic and red wine
This recipe is for approx 900g of pork shoulder once trimmed.
Preheat oven to 180.
Trim the pork then cut into 2" chunks. Dust in 2 tbsps seasoned flour and sear the meat in batches in a casserole dish (obviously some olive oil reqd) then put aside.
Saute 3 red onions, thinly sliced and 2 cloves of garlic.
Pour 1 pint of red wine and 1 pint of chicken stock into the casserole to deglaze it, then bring to the boil.
Put the pork back in plus 700g of sliced mushrooms (whatever type takes your fancy. You can saute these but I don't think it makes any difference plus it keeps the fat content lower)
Bring the liquid back to a simmer and put in the oven for 1.5 hours.
Then reduce the oven temp to 125 for a further hour.
Check every so often that there's still plenty liquid in the casserole. It should have thickened to a rich gravy like consistency by the end of cooking.
This is a firm favourite in our house.
This recipe is for approx 900g of pork shoulder once trimmed.
Preheat oven to 180.
Trim the pork then cut into 2" chunks. Dust in 2 tbsps seasoned flour and sear the meat in batches in a casserole dish (obviously some olive oil reqd) then put aside.
Saute 3 red onions, thinly sliced and 2 cloves of garlic.
Pour 1 pint of red wine and 1 pint of chicken stock into the casserole to deglaze it, then bring to the boil.
Put the pork back in plus 700g of sliced mushrooms (whatever type takes your fancy. You can saute these but I don't think it makes any difference plus it keeps the fat content lower)
Bring the liquid back to a simmer and put in the oven for 1.5 hours.
Then reduce the oven temp to 125 for a further hour.
Check every so often that there's still plenty liquid in the casserole. It should have thickened to a rich gravy like consistency by the end of cooking.
This is a firm favourite in our house.
My method for pork shoulder is too score the skin then rub with lots of salt, then olive oil the meat and again season with salt and also pepper.
Oven on highest setting put it in for 30-50 mins till the crackling starts puffing up. Meanwhile prep some turkey foil, a few sheets on top of each other, slice some garlic in to thin strips and place on the foil along with some thyme and sage.
Once crackling is nicely puffed remove from oven, turn oven down to 130c, place pork on top of foil with garclic and herbs and wrap the foil around it, nice and tight!
Back in the oven for 5-8hrs, if doing it for 7-8hrs+ you can turn the oven down too 110/20c.
After the slow cook remove from the oven, put temp back up to 200c, unwrap but be careful to keep all the juices for gravy then place on a roasting tray on top of carrots, onion, garlic and herbs.
Back in the oven for 1hr to crisp up.
Results in pulled pork, not too sweet, with amazing crackling!
Oven on highest setting put it in for 30-50 mins till the crackling starts puffing up. Meanwhile prep some turkey foil, a few sheets on top of each other, slice some garlic in to thin strips and place on the foil along with some thyme and sage.
Once crackling is nicely puffed remove from oven, turn oven down to 130c, place pork on top of foil with garclic and herbs and wrap the foil around it, nice and tight!
Back in the oven for 5-8hrs, if doing it for 7-8hrs+ you can turn the oven down too 110/20c.
After the slow cook remove from the oven, put temp back up to 200c, unwrap but be careful to keep all the juices for gravy then place on a roasting tray on top of carrots, onion, garlic and herbs.
Back in the oven for 1hr to crisp up.
Results in pulled pork, not too sweet, with amazing crackling!
jogon said:
My method for pork shoulder is too score the skin then rub with lots of salt, then olive oil the meat and again season with salt and also pepper.
Oven on highest setting put it in for 30-50 mins till the crackling starts puffing up. Meanwhile prep some turkey foil, a few sheets on top of each other, slice some garlic in to thin strips and place on the foil along with some thyme and sage.
Once crackling is nicely puffed remove from oven, turn oven down to 130c, place pork on top of foil with garclic and herbs and wrap the foil around it, nice and tight!
Back in the oven for 5-8hrs, if doing it for 7-8hrs+ you can turn the oven down too 110/20c.
After the slow cook remove from the oven, put temp back up to 200c, unwrap but be careful to keep all the juices for gravy then place on a roasting tray on top of carrots, onion, garlic and herbs.
Back in the oven for 1hr to crisp up.
Results in pulled pork, not too sweet, with amazing crackling!
Yes that's pretty much how I'd do it if it was a joint with skin and fat on it.Oven on highest setting put it in for 30-50 mins till the crackling starts puffing up. Meanwhile prep some turkey foil, a few sheets on top of each other, slice some garlic in to thin strips and place on the foil along with some thyme and sage.
Once crackling is nicely puffed remove from oven, turn oven down to 130c, place pork on top of foil with garclic and herbs and wrap the foil around it, nice and tight!
Back in the oven for 5-8hrs, if doing it for 7-8hrs+ you can turn the oven down too 110/20c.
After the slow cook remove from the oven, put temp back up to 200c, unwrap but be careful to keep all the juices for gravy then place on a roasting tray on top of carrots, onion, garlic and herbs.
Back in the oven for 1hr to crisp up.
Results in pulled pork, not too sweet, with amazing crackling!
Hence starting this thread.
Pete Franklin said:
perfect bit of meat for a nice goulash
Loads of peppers onions chillies, big glugs of red wine vinegar, smoked paprika and some caraway seeds, season and brown meat in casserole, de-glaze with about 100ml vinegar add the rest of the ingredients, add about a pint of water lid on and then low oven for about 5 hrs or until the meat pulls. Season to taste with s+p and more vinegar if needed and serve with rice or a fresh baked pretzel.
Pulled pork Goulash sounds like something I will give a try!Loads of peppers onions chillies, big glugs of red wine vinegar, smoked paprika and some caraway seeds, season and brown meat in casserole, de-glaze with about 100ml vinegar add the rest of the ingredients, add about a pint of water lid on and then low oven for about 5 hrs or until the meat pulls. Season to taste with s+p and more vinegar if needed and serve with rice or a fresh baked pretzel.
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