pork shoulder butt roast
This is the first time I have bought one, hubby wanted
it. Do I marinate it? if so what should I use. How long do I cook it in oven for and at what temperature.
It's almost 5 pounds and also what can I do with leftovers?
I would cook it for a long time at a low temperature--there are dozens of recipes, I just don't have one to give. The high fat content makes it ideal for barbecue, and making pulled pork.
You may want to check with your husband to see what his concept is, since he apparently asked you to buy it. Are you sure he meant this and not one of those processed pork butts, called Daisy Rolls here?
Just about my favorite piece of pork. If you have a heavy covered pot it'll fit in, a simple pot-roast is really good and dead easy.
Heat the oven to 350º. You don't have to tie the meat up, but I like to, since it makes it easier to handle and I think the roast comes out firmer. Put some oil in your pot and chop up an onion, a couple of stalks of celery and a carrot or two. Cook and stir these in the pot over med-high heat until the onion's just transparent. Scoop the veges out into a bowl, then sear the meat on all sides, adding salt and pepper as you go, and some dried herbs if you want (I like thyme). Then put the vegetables back in, pour about a cup of beef broth, chicken broth or wine over the meat, put the lid on and put it in the oven. It should take 20-25 minutes per pound - check the progress after an hour and a half. You want an internal temperature of about 160º before you take it out. Let it rest on a platter, still tied, for at least 15 minutes. For gravy, I defat the liquid and run it and the vegetables through the blender, then taste for seasoning. I serve this with a plain green vegetable and mashed potatoes.
There's a more elaborate and much more decadent version of this, called Porcetta, that takes a lot longer at a lower temperature. I have the recipe on file, and can send it if you're interested.
re: Will Owen
In contrast to the roasting/baking process that can yield wonderful results, you also have the option of braising.
In a braise, you brown the meat and then cook it with a bit of liquid (not too much at all) at low heat (let's say 250F, for example) for a long time in a covered container until the collagen in the muscle dissolves, resulting in a transportingly delicious alchemy.
For pork, that point is typically when the meat reaches the 195-200F degree range (beef brisket is a bit higher). Properly BBQd pulled pork is a dry pathway to a similar dissolving of collagen.
Do you have Mark Bittmans How to Cook Everything? He has some fantastic recipes for Crispy pork bits. Basically you cut into 1 inch pieces, marinate, and roast at a moderately hot oven until crispy and brown.
My husband LOVES them. However, if its not a boneless butt its hard to do.
Cooks Country had a great recipe for pulled pork in a crockpot.
roast in the oven for carnitas. bbq or roast and shred for pulled pork. cube for chile verde, al pastor, some other braise. Perfect for homemade sausage.
This is a fairly fatty peice of meat with a lot of connective tissue. It must be cooked all the way-roast, braise, bbq, whatever-to break down the connective tissue and do it justice. Ya ain't serving this MR ;)
I second the vote for carnitas. Whole Foods has a great recipe, linked below, and while it may not be truly authentic, it's darn tasty.
You can also make kalua pork. Stab 1 in. holes in your pork shoulder. Rub with 2-3 t. liquid smoke and sprinkle with 2-3 T. hawaiian (or other sea) salt. Wrap in 2 layers of tin foil to keep the juices in the packet and roast for 1 hr. at 400F and then drop the temp to 325F for another 3-4 hours. You may need to roast it longer if you do the entire 5 lb. cut.
Leslie, I highly recommend Fog City Kid's chile verde recipe on this board, which uses this cut. I trimmed as much fat as I could, browned the meat a little first, and added two roasted Anaheim chiles I had already to the puree. It is now a "favorite recipe" for my friends and family.
(With salad, Mexican cornbread and small poundcake slices grilled in butter until crispy on one side with a dulce de leche topping and vanilla & ice cream.)