284962 Wed May 03 15:15:46 -0700 2006 7 31 Home Cooking 0 1524910 A while ago I thought I saw a bunch of recipes for cooking this, but now that I have a 6-pounder in my fridge, I can't find them. Any favorite recipes? Wed May 03 15:15:46 -0700 2006 0 Jen 1 1524912 I think they are best done on a smoker at about 235 for 1hr/lb w/ hickory smoke, but if you do a ctrl+f search on this page for the name Will Owen you should find a discussion about cooking pork in the oven. Good luck and enjoy! Wed May 03 15:20:19 -0700 2006 1524910 0 BackyardChef 2 1524913 Try this one Link: http://www.chowhound.com/topics/show/284823#1523822 Wed May 03 15:23:14 -0700 2006 1524912 0 BackyardChef 1 1524922 Here's the recipe I posted a while back. I'm looking forward to enjoying this one again very soon. Considering that yours is only 6 pounds, I'd cut the cooking time a bit, but I don't know by how much. That's the very reason I love my roasting thermometer - it alerts me when the meat has reached the right internal temperature. Roast Pork Shoulder Serves 10-12. Don’t forget to brine the pork the night before you plan to cook it. 4 cups kosher salt 4 cups sugar 1 8-10 lb. skin-on, bone-in pork shoulder 1. Pour 4 gallons cold water into a large stockpot or plastic bucket. Add salt and sugar and stir until dissolved. Place pork in brine and set aside in a cool place to soak for 8-12 hours. Drain, rinse, then pat dry with paper towels. 2. Preheat oven to 350°. Place pork on a rack set in a roasting pan. (I very strongly suggesting lining your roasting pan with several layers of heavy-duty silver foil or use a disposable pan resting on a baking sheet.) Pierce skin (avoid piercing meat) all over with the tip of a sharp knife. Roast pork until skin is browned and crisp and internal temperature reaches 160° 5-6 hours. (For fall-off-the-bone tender meat, reduce oven temperature to 300° after 5 hours and continue roasting 2-3 hours more.) Allow to rest 20 minutes before carving. Wed May 03 16:05:56 -0700 2006 1524910 0 Deenso 1 1524952 different approach--same long, low cooking method Link: http://www.chowhound.com/topics/show/284517#1521250 Wed May 03 19:03:34 -0700 2006 1524910 0 toodie jane 1 1524962 I posted this last winter. Its the easiest. Heavily salt and pepper a pork shoulder. Yes, plenty of salt! You can slice the shoulder lengthwise into two pieces if you like meat with a carmelized crust. Place on rack in roasting pan. Roast at 250 degrees for eight hours. Towards the end of the roasting, if the meat juices are browning too much, add a little water to the bottom of the pan. Remove from oven, let cool somewhat. Serve in slices or pull apart with forks for pulled pork. If serving as pulled pork, serve with a thin, vinegar based Kansas City style BBQ sauce. This is also great served like Carnitas with tacos or buritos or just a carnitas plate. Wed May 03 20:25:39 -0700 2006 1524910 0 Marie 1 1525003 This is a merging of several recipes, VERY tasty. There is a photo at the bottom of the post. Funwithfood's Italian Herb-Marinated 10 Hour Pork Roast 1 7 pound boneless pork shoulder roast 2 tablespoons olive oil 1/4 cup (scant) fennel seeds -- (ground in spice grinder) 2 - 3 tablespoons finely chopped fresh rosemary -- (ground in spice grinder) 3 - 4 tablespoons chopped fresh sage 10 cloves garlic 1 1/2 tablespoons Kosher salt 2 tablespoons freshly ground black pepper 3 tablespoons capers -- RINSED & pressed dry 1 1/2 tablespoons minced lemon zest 2 - 3 tablespoons olive oil Under Roasting Rack 3 cups low-sodium chicken broth 1 large carrot -- cut in half 1 large celery rib -- cut in half 1/2 large onion 1/2 cup dry white wine Heat a large dutch oven over high heat. Add two tablespoons olive oil and sear roast on each side, until well-browned (12-15 minutes total). Place seared roast on a plate to cool (Note: Save juices roast releases along with the fat rendered from the browning.) I also deglaze pan with water if there are yummies left in the pot, then add them to the juices and fat.) In a small food processor, add the fennel, rosemary, sage, garlic, salt, pepper, capers, lemon zest, and 2 tablespoons of the olive oil; pulse until mixture becomes a paste, scraping the sides as needed. If paste is too thick, add another tablespoon of olive oil. (Can use a mortar and pestle instead of a food processor.) The herb paste can be made one day ahead, covered snugly with plastic wrap and refrigerated. Seal one side of a Foodsaver bag (large enough to hold roast); set aside. (Can wrap roast in plastic wrap instead.) Cut seven (2 extra in case one breaks) 20-inch lengths of kitchen twine; set aside. Place roast on top of a large piece of foil on the counter and spread some of the paste into the excavated *insides* of the pork butt, making sure to get deep into available crannies, gently separating the muscles. Reform the pork butt into it's natural shape and make two ties (at 2" intervals) tighly across the length of the roast, then three across the width. Spread the remainder of the roast with the paste. Place roast into the prepared bag, vacuum seal, and refrigerate for 2-3 days. Let roast sit on the counter for 2 hours before roasting. Preheat oven to 225 degrees. In the bottom of a standard two-piece roasting pan, add the chicken broth, carrot, celery and onion. Cover with the roasting pan top and place the roast atop, fat side up. Roast for 10 hours, or until internal temperature reaches 190 degrees in the center. Note: Halfway through cooking, glaze roast with some ot the fat reserved when browning the meat. Carefully remove roasting pan from the oven (as not to spill juices); place roast on an oven-proof platter and cover with two sheets of heavy-duty foil, then cover with a bath towel and let roast rest for 30 minutes. Meanwhile, to make au jus, remove vegetables from the roasting liquids with a slotted spoon; discard. Heat the oven to 400 degrees and place roasting pan, with pan juices and wine (and any liquids from the browning of the meat), into the oven to deglaze and reduce. Let liquid boil for about 10 minutes, then pour into a heatproof measuring cup. Let the fat come to the surface then spoon off the fat (I save the fat to drizzle over the roast when reheating to make it glisten). Make sure to pour the juices from the resting roast into the boiled liquids; serve pork with the au jus. Note: If roast is not crisp enough on the outside, blast it in a 425 degree oven for about 10 minutes before serving. (Make sure to glaze the roast with the reserved pork fat first!) NOTES : Really tasty--make sure the outside gets nice and crispy. Great for entertaining because it requires very little last minute preparation. Reheat chunks of the leftover roast in a 375 degree oven until crispy all over...mmm! Image: http://i38.photobucket.com/albums/e108/Funwithfood/IMG_0399.jpg Thu May 04 11:13:21 -0700 2006 1524910 0 Funwithfood 1 1525437 This is a wonderful recipe that you can adjust according to the size of your pork . It always comes out perfect. The included recipe for Spice Rub makes a lot, so keep th extra in a tightly closed jar. Napa Valley Style Long Cooked Roasted Pork 4 pounds pork leg or shoulder 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium onions, thinly sliced 1 1/2 teaspoons finely chopped fresh sage leaves Kosher salt Freshly ground black pepper About 1/4 cup Fennel Spice, recipe follows Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking. Preheat the oven to 275 degrees F. Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate. Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice. Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended. Variations: This dish can be simplified or made more elaborate depending on your taste. You can omit the onions and simply season the meat with the fennel spice. You can roast aromatic vegetables until caramelized and add them to the bottom of the roasting pan. Or you can add another layer of flavor to the onions: mince fresh rosemary and fruits such as oranges, kumquats, Meyer lemons, apples, pears, or quince, and cook with the onions, or make a paste of garlic and fresh or dried chiles and add to the onions. Fennel Spice Rub: 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: about 1 1/4 cups Sun May 07 16:23:44 -0700 2006 1524910 0 Fleur