I need inspiration for Pork Shoulder

[Nancy LC]

I'm getting tired of it and need inspiration. I have cut it into 2-3 pound hunks. I can either cut it into cubes or roast it whole or cut steaks out of it.

Any suggestion? I have made Karen's wonderful pork shoulder recipe but I'm ready for something new. I've made a lot of stews and such but a bit tired of the usual medley of pork and veggies.

[anyway...]

Pulled pork of course! I didn't actually know there was anything else you could do with a pork shoulder :D

Little salt and pepper on top. In the crock pot for about 8ish hours (more or less depends on the size). Remove from crock pot and shred with 2 forks.

Now, traditionally, you put the shreds back in the crock pot with a jar of bbq sauce and cook on low for another hour or two and then serve on buns. That always took too long for me, so I used to use blue cheese or mustard bbq sauce as a dipping sauce.

But I'm thinking you could totally use something like Smith & Wollensky's dijon vinaigrette - no dairy and the taste would be really good. Then, instead of buns, you could either have it plain or on a mayo based rev roll.

HTH!

[Ann1231]

I serve mine like anyway describes but I put it on a bed of lc cole slaw. I'm making that tomorrow night in fact!

[anyway...]

I serve mine like anyway describes but I put it on a bed of lc cole slaw. I'm making that tomorrow night in fact!

Ooh do you have a non dairy LC cole slaw recipe by chance? The only one I can dig up that's any good has a ton of half & half in it.

[capmikee]

I like to put pork roast in the slow cooker with onion and sauerkraut. I slop some lard on top because otherwise it's too lean. Squeeze the juice out of the sauerkraut first, and you can add a little bit of stock if you like.

[frankly]

Jerk pork on the grill! There's a bajillion recipes out there... much better if you have access to Scotch Bonnet peppers (I think the Habeneros you find in the states are close, if not the same). This recipe looks about right as a guideline: http://www.abc.net.au/secretrecipes/families/jam2.htm
There's plenty of decent ready-made jerk spice mixes too... Walkerswood is good [ http://www.walkerswood.com/ ].

[kallyn]

Carnitas. :yum:

[Jael]

Cut it up and stir fry it with bell peppers, garlic and onions.

[Nancy LC]

Oooooh.... thank you all! I'm looking forward to it now instead of kind of dreading it.

[Beachbum2]

Chinese Red cooked pork (the whole shoulder slow cooked in stock) is wonderful but you need to reserve the stock you cooked it in, freeze it then use it next time with the next piece of pork, refresh it with some extra garlic, ginger etc, save the stock, freeze it..... Apparently in some top Chinese restaurants their 'master stock' has been going for twenty years or so just bubbling away in the same pot. Hope that mice and other creatures haven't fallen in.

Suggested stock items: Kick it off with 3 litres of genuine chicken stock in the cardboard 'cartons' and add: fish sauce, garlic, grated fresh ginger, zest of a lime, Chinese five spice powder (careful, it's very strong) black pepper and if you want to be really cheatful half a cup of soy sauce, a cinnamon stick ... the list is really endless but as I said you don't start to get the real flavour blast until you have used the stock about 3 times. There was a cooking show here in Australia that featured it about 4 years ago and I did one at the time, kept it going for 6 months but haven't done one since, might give it a try again.

A whole chicken can be cooked now and again which adds a different dimension to the stock.

[frogguruam]

In the crockpot (or a low oven). Season with ample salt and liquid smoke and cook all day. VERY similar to Kahlua pig.

[capmikee]

Chinese Red cooked pork (the whole shoulder slow cooked in stock) is wonderful but you need to reserve the stock you cooked it in, freeze it then use it next time with the next piece of pork, refresh it with some extra garlic, ginger etc, save the stock, freeze it.....
That sounds amazing! Is that the kind of pork they use in pork fried rice? I always wondered how they made that. I was guessing it was a curing process like ham, but with Asian spices, but that makes sense.

Pardon my ignorance, but is it possible to get pork shoulder with a bone in it?

[Nancy LC]

I can never find it with the bone in it. :(

[lowcarbUgh]

Buy a ham hock for the bone.

[anyway...]

Picnic roasts have a bone in them too. I can usually find those pretty easily.

[Nancy LC]

I think it's the same thing as a pork shoulder roast. But around here they always take the bone out. :(

[bekkers]

I just made a bunch of pork shoulder cubes in the pressure cooker with curry from penzey's, it smells awesome!

[Graphite]

Well, I realize it's not a liver, but... perhaps raw? ;)

[Nancy LC]

Ok, time to dust off this thread! I have a defrosted pork shoulder read to go. Now I just need to pick one of these delightful suggestions.

[Jett]

Cavendish has a chili verde recipe for pork that I'm going to try today. Perhaps it would work for your pork shoulder: http://lowoxalatepaleocooking.blogspot.com/

[capmikee]

I eat a lot of things raw, but I don't think raw pork is a good idea. Cold smoked, ok. Cured, ok. But not plain old raw.

I'm very excited about the red cooked pork. I got a 3 lb shoulder roast at the farmer's market on Thursday (I think it has a bone, but it was frozen hard so I'm not sure). We had pork chops for dinner that night and I saved the bones, deglazed the pan with plain water, and put both together in the freezer. I'll combine that with chicken stock and some spices for the first "cycle."

What do you do with red cooked pork? It seems like there are a lot of options but I'd love to hear some suggestions. Especially some that involve adding fat.

[Nancy LC]

You can eat raw pork after you freeze it for a couple weeks to kill any parasites (which are rare these days).

I made a sauce for the pulled pork from pickle juice (slightly sweetened), mustard and tabasco.

[capmikee]

You can eat raw pork after you freeze it for a couple weeks to kill any parasites (which are rare these days).
Well, I guess we're all squeamish about something! :p

[capmikee]

I tried the red-cooked pork today. Cooked it in the slow cooker till it fell apart. Not bad for the first time, I think. I look forward to future generations. It was way too lean for me, though. It needs a rich sauce or something.