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  #1   ^
Old Tue, Feb-24-15, 18:45
pazia pazia is offline
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Default pork roast suggestions

I've been buying some meats from a local farm this winter and would like to try a pork roast. I don't care for pork tenderloin, it's too lean for me. So I'd like something nice and fatty that I can slow roast. I've read that shoulder roast is a good cut for that but they only have a smoked part of a shoulder roast.

Some of the other choices are pork loin roast, bone-in pork loin roast, boneless rib roast, center cut boneless roast. I'm thinking the last one might be best. Anyone have other suggestions?
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  #2   ^
Old Thu, Feb-26-15, 02:16
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gonwtwindo gonwtwindo is offline
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Plan: General Low Carb
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I like the shoulder roast with the blade bone, followed by the bone-in 'butt' (also a shoulder cut I think). I agree the tenderloin in too dry!

Do you have a Stater Brothers market in your area? They put these roasts on sale for .99 pretty often. I picked one up tonight for $10.
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  #3   ^
Old Thu, Feb-26-15, 09:52
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Liz53 Liz53 is offline
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Like GWTW I prefer the shoulder cuts (yes the butt - sometimes called Boston butt - is one of those) for a nice fatty meal. I braise mine (slow cook with moisture) in an enameled cast iron pan with lots of mushrooms, fennel, celery, and moderate amounts of onions and garlic, a half cup of wine, a half cup of broth, salt and spices. I let it cook at a slow simmer (either on cooktop or oven) for 3-4 hours till the collagen breaks down and the meat melts in my mouth. It is so much more delicious that the expensive lean cuts of meat.
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Old Thu, Feb-26-15, 16:38
pazia pazia is offline
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Thanks for the suggestions, they have a whole butt roast so have to see how many # - but also shoulder roast by the pound, I always prefer with blade/bone in if available.

The recipe with celery and fennel sounds so good Liz, thanks for posting, I'll try it soon! Do you cook it with red or white wine?
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  #5   ^
Old Thu, Feb-26-15, 18:05
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Squarecube Squarecube is offline
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I've posted this before, but this recipe changed my life several years ago and I just made it last week. Look for pork shoulder with the skin on and buy it from a farmer if you can.

http://www.seriouseats.com/recipes/...der-recipe.html
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  #6   ^
Old Fri, Feb-27-15, 09:34
Liz53's Avatar
Liz53 Liz53 is offline
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Plan: Mostly Fung/IDM
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Pazia, I've used both red or white wine, whatever we have open. It's good either way.

Squarecube, my mouth is watering. I know I've never seen a pork shoulder that big but am beginning to explore locally raised "free range" pork and maybe I could special order.
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  #7   ^
Old Fri, Feb-27-15, 09:41
PilotGal PilotGal is offline
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there are SOOOOO many ways to play with that roast.
one of my favorites is to slow roast it in the oven, over night.. very low temperature.. it comes out sooo juicy. the Cubans like to season it and then squeeze lime all over it.. which is one of my favorites.

another way is to slow roast it and then shred it and add lots of seasonings and lime.. this is what they make their tacos out of.

another way is to put it in the crock pot with curry seasonings.. some coconut milk and make a nice pork curry!

pork is cheap. you can make it so many ways.. but the slower and lower temps to cook it at will yield a juicy piece of meat.

*if you've ever tried cooking pork chops quickly.. you know how dried out they get.. tasteless... that's why most people cook it slow and low!

good luck!

* i just got a boneless boston butt, yesterday.. it will probably be cooked in coconut milk and curry spices! one of my favorite ways to eat it.
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