pork shoulder butt roast
- Leslie Oct 3, 2005 02:12 PM
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.)
I've just recently bought and cooked a couple of these over the summer. It's a little unwieldy and a little fatty, but finished product is great and very economical (I bought mine in sale for $.99/lb.!)
I toss it into the crock pot, season with salt and pepper, garlic and maybe a shot of Worcestershire sauce. Cook on low 10-12 hours or until it falls apart. I cool it and put it in the fridge, and later spoon off the congealed fat. Pull apart with two forks to shred and toss in your favorite BBQ sauce and reheat. I serve it on hamburger buns with cole slaw side (or you can serve the slaw on top), baked beans and salad.
I've also made an Eastern (?) North Carolina BBQ sauce based on vinegar, a little mustard and crushed red peppers--whole different taste, which I love. Check epicurious for some of the N.C. BBQ recipes..
Something that no one here has suggested is scoring the skin on the pork. Season well with salt and pepper maybe rub on some garlic, and add a bay leaf and roast until meltingly tender and done. Remove from the oven and leave the oven on. Lift off the skin and place it on a piece of foil in a baling pan and put it back in the oven to render and become crisp. Chop up the crisp skin and put it in a container and refrigerate. You now have a supply of the much coveted cracklings for cornbread etc. Serve your pork just as you would a pork roast. The additional fat in that roast will make it quite succulent. You may never want to go back to loiin roasts.
My favorite way is to rub with a thick paste of fresh garlic, Mexican oregano, salt, pepper. Then cook for 3 to 4 hours on the BBQ with the coals on the opposite side. This has become our standard "other meat" at every holiday.
Tis the season to braise.
In addition to all the great suggestions you've gotten, you might consider a trip to your local library. You'll be addicted to braising cuts of meat with luscious, gelatinous tissue. You could start with Molly Stevens' All About Braising, and look at any of Paula Wolfert's cookbooks they may carry, especial the one on slow Food cooking.