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Old 12-04-2007, 01:53 PM   #1
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Question ISO idea for Pork Shoulder Roast

I purchased a nice-sized (8 lbs.) Pork Shoulder Roast, and am going to cut it in half, for two large meals.

Today's meal I have covered - I'm going to do kind of a mexican crock pot roast kind of thing, with potatoes, green onions, carrots, cilantro, lime, corriander, etc, and will serve it with tortillas, chopped tomatoes and (of course) mucho avocado.

But I'm not sure what I want to do with the remaining 4 lbs. Any suggestions?

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Old 12-04-2007, 02:15 PM   #2
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Pulled pork.
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Old 12-04-2007, 02:51 PM   #3
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Pork Chile Verde Recipe: Recipes: Food Network - I served this as salsa on "gourmet" nachos for a Super Bowl party where we all made something gourmet out of American junk food
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Old 12-04-2007, 02:53 PM   #4
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take the remaing hunk and slice, pound thin, and make pork brasciole.
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Old 12-04-2007, 04:07 PM   #5
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Quote:
Originally Posted by Andy M. View Post
Pulled pork.

Gets my vote!!!!!
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Old 12-04-2007, 04:23 PM   #6
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Bucky...that may be just the thing!

I would have gone with pulled pork, but I just made french dips night before last. (I only like to serve sandwiches once a week)
Thanks so much!
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Old 12-04-2007, 04:28 PM   #7
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Quote:
Originally Posted by jkath View Post
I purchased a nice-sized (8 lbs.) Pork Shoulder Roast, and am going to cut it in half, for two large meals.

Today's meal I have covered - I'm going to do kind of a mexican crock pot roast kind of thing, with potatoes, green onions, carrots, cilantro, lime, corriander, etc, and will serve it with tortillas, chopped tomatoes and (of course) mucho avocado.

But I'm not sure what I want to do with the remaining 4 lbs. Any suggestions?
In a mortar pulverize dried garlic, sage, marjoram, rosemary, oregano, thyme, coarse salt, and black pepper.

Paint shoulder with peanut oil and sprinkle with items pulverized above. Add 1/2 inch water to bottom of roasting pan. Bake / roast on a rack at 300 - 350F for about 3 hours. Cold leftovers make a great sandwich on a hard roll.

Or allowing 1/2 to 3/4 pounds per person, make twice cooked pork:
Boil 1/2 to 3/4 pound pieces for 45 minutes. Cool and slice into 1/4 X 1/2 inch strips. Stir fry in peanut oil and garlic for 30 seconds then add shredded Napa Cabbage (3/4 to 1 pound per person). Finish with corn starch mixture.
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Old 12-04-2007, 05:01 PM   #8
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Quote:
Originally Posted by jkath
I only like to serve sandwiches once a week)
Pulled Pork.....


Think outside the bun








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Old 12-04-2007, 11:08 PM   #9
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jkath - I tried about 4 times from work to respond to this - maybe now that I'm home I do it without interruption! Dang customers!

Like UB said, pulled pork is not just a sandwich meat. You can serve it pulled on a plate and dare I might suggest a vinegar-based BBQ sauce?

Place some apple juice in a 13 x 9 pan and put in bottom rack of 225 degree oven. Place pork butt above it (rubbed in oil and salt and pepper) - and place it directly on the oven rack - no pan needed and it's really better NOT in a pan. Bake until internal temp reaches 200 degrees. This might take 8 - 10 hours so plan accordingly. OK, I forgot you cut yours in half so it might not take as long. It will melt like butter in your mouth!!! You can baste in a mop (plenty of those on the net and they usually consist of vinegar, brown sugar, spices, etc.) and VERY tasty!!!!!!

Now, it's not a law per se but this is usually served with coleslaw and baked beans. But since your from SoCal the BBQ Police won't have time to get there if you choose to serve something different with it

OR, another way I do it is slather with oil, salt, and pepper. Wrap in a piece of foil and bake (again, at a low temp, but probably more like 300) until roughly the same internal temp - check after about 3 hours since you have cut yours in half. If I do it this way I want to serve it with acorn squash, cut in half dotted with butter and brown sugar, green beans, corn, greens - you know, just those wintry type foods. But acorn squash is excellent with this!

I haven't come up with a BBQ sauce that includes avocados but I'll work on that
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Old 12-05-2007, 11:23 AM   #10
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I agree with Uncle Bob. "Think outside the Bun". I can tell you from experience that quesadillas made with pulled pork are heavily. So are enchiladas. I want to try some tamales with pulled pork, but haven't gotten around to it (I'm probably going to do that more like a pot pie, with the pulled pork filling and seasoned veggies in a casserole with a crust made from masa harina).

I also make a GREAT Posole with pulled pork.

KE --- BBQ Police? I've smoked venison shoulder a couple of times with pecan. Should I be expecting a visit from the BBQ PD, or just the members of this forum?
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