what to do with a pork shoulder
Posted 29 September 2011 - 03:00 PM
1 pork shoulder with bone in - between 5-10 lbs
Onions - enough to cover the entire bottom of the crock with 1/4" thick slices
Green pepper cut up
a couple ribs of celery
2-4 Dried smoked peppers - more if you like the heat
1 bottle BBQ sauce
Liquid smoke - ~ 1 teaspoon
Beef stock - 1 liter box or can
Salt and pepper
Line the p.o.t with sliced onion.
Dry off the pork, and salt and pepper liberally and add to the p.o.t
Mix up all other ingredients to make braising liquid. I usually do it
in a big p.o.t on the stove to get everything hot and well mixed.
Pour in liquid till the p.o.t is about 3/4 full. Some of the meat may
be above the liquid, which is OK.
Turn p.o.t on HIGH for an hour or two until you can see the liquid
boiling/ simmering gently, then turn down to LOW.
Try to resist taking the top off the crock
Let 'er go 6-10 hours on LOW. Check for doneness with a fork. It
should be falling apart when done.
Remove from the p.o.t and save the braising liquid.
Let the liquid sit for 15-20 minutes then skim off as much fat as possible.
Take the rest of the liquid and simmer it until it reduces by at least
1/2 or gets thickened up to your liking. Strain out solids and set
With two forks shred the meat and return to crock p.o.t. Add the
reduced braising liquid back in until you reach your desired wetness.
Serve on soft rolls with a small scoop of cole slaw.
Posted 29 September 2011 - 03:06 PM
crock p.o.t pulled pork FTW!
i don't remember whose recipe we used but there was a damn good boardie recipe posted a while ago. i'll re-post...
That's what I would do with it....
Q: Why do people buy a cut of meat if they don't know what they're going to do with it?