Braised Pork Shoulder
The last couple of times I braised a pork roast, I used the low and slow method. Unfortunately, the meat turned out pretty tasteless and bland, as if all the flavor was in the drippings. (The gravy was great.)
Yesterday I bought a nice half pork shoulder (5#) which came with package directions (Tyson) that suggested cooking at 350° for 45 minutes a pound.
I decided to try it their way, so I placed it face down (the meatiest side) and just poured a beer over it. I cooked it in a large pot, with a lid on it. I didn't open the oven or check the internal temperature until the end of the suggesting time.
The beer and drippings were caramelized and the meat came off with a twist of a fork. The meat was full of flavor this time.
I think I'll keep doing it this way. Now I'll have plenty of flavorful pork to freeze for other uses.
I can hardly wait to see how the gravy turns out.
The gravy is the reason I almost always use beer as a braising liquid. It makes such a wonderful gravy.
Although I did have the option of buying a boneless shoulder roast, I couldn't imaging not getting a nice bone to add to a pot of beans.
If you can't see the bright side of life, polish the dull side.