Tuesday, July 6, 2010

How to Cook Pork Shoulder

How to Cook Pork Shoulder

1 boneless pork shoulder roast, 4 to 5 pounds
Salt and freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
1 yellow onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 tablespoon fresh thyme
1/2 cup dry white wine, such as Chardonnay
2 pounds sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 tablespoon caraway seeds

  • Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.
  • In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.
  • Return the pan to medium-high heat, add the onion, apples and thyme, and saut√© until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.
  • *Oven method:* Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.
  • *Slow-cooker method:* Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
  • Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately. 


Cook Pork Shoulder Crock pot :

Here's the post I was talking about yesterday, did this a week ago or more.
  • Been looking for a simple crock-pot recipe/method, something that didn't require too much effort. I have learned though, that one really should take the extra few minutes to brown this and/or that, reduce a juice, do a little more than just dump, cook and pray. I did it.
  • I'm still in the experimentation stage, so headed out to find some stunt meat. Something inexpensive and easy to deal with, a pork butt. My local grocery had some mystery butt in a clingy net, perfect. For all the reasons stated above, and because it was portioned in to an equal log of meat. I could count on the same cooking time from end to end, non-confrontational.
My Crock-pot is a 5 quart rig.
Pork butt - 4 to 5 pounds
BBQ dry rub
Carrots - 4-5 peeled & sliced
Celery - 2-3 stalks peeled & sliced
Onion - 1 whole - mediumish
Garlic - Fresh as much as you like (4-6 cloves depending on size), smooshed - whole
Chicken broth - 1 cup

  • If you're actually reading this for a tidbit of juicy goodness for procedure, there is at least one thing in there you might enjoy. See if you can find it.
  • Either bring the meat to near room temp or not, considering how long this sucker takes to cook it probably doesn't matter. I didn't and it came out perfect.
  • Install broth to crock pot and turn to high or low depending on how fast or slow you want this to go. Clean, prep and slice all your veggies (not the dry rub) and install to pot for the pre-heat process.
  • Get your cast iron pan hot with some oil in there, maybe 3 swirls around the pan. Pat the roast generously with the BBQ dry rub. Then, roll the sucker with flour. Shake a bit to get any excess off, but make sure the roast is covered in both. Install to pan and brown well, 6 minutes a side?
Pork Lion rib roast Crock pot :

  • This is a delicious slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with mashed potatoes and your favorite side dish vegetables.
1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon


  • Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
  • In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
  • Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
  • combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Serves 6 to 8.

Cook Pork Shoulder Pressure Cooker :

  • Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.
3- to 3-1/2 lb. pork shoulder roast
1 tsp. caraway seed, crushed
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
1 onion, cut into wedges
1 cup water
3/4 cup apple cider OR apple juice
3 medium cooking apples, cut into wedges

  • Trim any visible fat from the meat and pat dry with paper towels. Set aside. In a small mixing bowl combine caraway seed, salt, and pepper; rub this mixture over roast.
  • In a 4- or 6-quart pressure cooker heat 1 Tbsp. oil over medium heat or use brown function. Cook meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off fat.
  • Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider. Lock lid in place and bring cooker up to high pressure; cook for 45 minutes.
  • Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.
  • Add apples to pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter with pork roast and onions. Serves 8
Note: The cooking time is correct. There is no way a roast can cook in a pressure cooker in 15 minutes.

Recipe Pork Shoulder Crock Pot : 

1 pork shoulder - any size, as long as it fits in the crock
5 cloves garlic
1 lemon
1 tsp sage


  • 1.Cut the skin and fat off the pork shoulder (discard). Quickly brown the outside of the pork in a pan with a little oil (optional - I did this, as I had spare time).
  • 2.While waiting for the pork to brown. Peel the lemon - this is the bit we use. Try not to get too much of the white. You can keep the peeled lemon in the fridge for another recipe.
  • 3.Peel the garlic cloves and lightly squash each.
  • 4.Place garlic, lemon skin, sage and Pork in the crock pot.
  • 5.Pour in milk so it half covers the Pork.
  • 6.Cook on low for 8-9 hours.
 NOTE : If you don't have garlic cloves, you can substitute minced garlic.
             Delicious as a cold cut the next day.

Cook Carnitas Crock Pot :

2-4 pounds pork shoulder (Boston butt), cut into pieces (about 2 to 4 inches in size)
2-3 teaspoons kosher salt (or table salt if you don't have kosher)
2-3 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican but any will do)
1/2 of a large onion, peeled and cut into 4 pieces

  • Get your crock pot out.  Cut onion in half, put one half in a ziploc-type bag and place in refrigerator for another use OR use it for the Roasted Tomatillo Salsa recipe below!  Take the other onion half, peel it and cut into 4 slices.  Using kitchen sheers or a sharp knife cut the strings off of the pork shoulder --usually the butcher will have tied the roast.  Cut the pork into pieces, 2 to 4 inches in size but don't worry about being precise.  Put the pork and onion pieces into your crock pot.  Add salt, pepper, and oregano to the crock pot and use your hands or a spoon to coat all the pork with the seasonings.  Cover the crock pot and cook on low setting for 6 hours or high setting for 4 hours.
  • Using tongs, a fork or a slotted spoon, remove pork pieces to a cutting board - - pull out a few at a time.  Use two forks to shred the pork OR you may remove all the pieces to the board let cool a bit and then use your fingers to shred the pork.  Pork shoulder has a lot of fat and a good portion of it will melt away during the cooking process.  You will still find large fibrous, fatty sections while you are shredding the pork.  If you find a tough part you can almost be sure this is just a fatty portion --the pork meat will shred effortlessly.  When all the pork is shredded I put it into a dish and spoon some of the juices from the crock pot over to moisten.
  • I like to serve this with brown rice and lots of yummy accoutrements:  roasted tomatillo salsa (see recipe below), tomatoes, avocado, sour cream, lime wedges, cilantro, monteray jack cheese, queso fresca, etc...

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