292648 Mon Apr 28 11:44:24 -0700 2003 8 27 General Chowhounding Topics 0 1597869 I have a prok shoulder roast I am going to cook this week. I was thinking about Pernil, but wondered if anyone had a better idea ? Mon Apr 28 11:44:24 -0700 2003 0 M. Allen 1 1597886 Carnitas are a great use of pork shoulder. Boil it with a chili pepper and cumin for 3 hours, until is starts to fall apart. Then roast it at 425 degrees for an hour or so, until the outer layer starts to turn crisp. Serve on warm tortillas with chopped onions, pico de gallo, some sliced avocado, and sour cream. Guaranteed to clog your arteries, but you will be very happy when you go! Mon Apr 28 13:01:43 -0700 2003 1597869 0 Kirk 2 1597916 I second the carnitas. However I SIMMER mine for longer. This is my favorite dish to make for a casual crowd of 6-10 people. Mon Apr 28 15:30:42 -0700 2003 1597886 0 JOhn Scar 3 1597945 Do you season it any differently? I've tried other additions -- adding huge amounts of garlic, for example -- but keep coming back to the basics. I do add a cut up onion to the water, most of the time. The scent of the pork roasting for the last hour is enough to make my neighbors ask to be invited over sometime! Mon Apr 28 17:21:48 -0700 2003 1597916 0 Kirk 4 1598019 I actually season it with Cumin and salt. Thats it. Tue Apr 29 10:58:54 -0700 2003 1597945 0 John Scar 5 1598020 But I only roast for about 15 minutes or so til crisp. Tue Apr 29 10:59:48 -0700 2003 1598019 0 John Scar 1 1597902 Mmmm. North Carolina style Pulled Pork sandwiches, with a nice vinegary sauce and slaw! There should be various recipes on the web, for oven, pot, and even for my new favorite cooking method -- indirect cooking on the Weber! But this one struck me as particularly good: http://www.randyq.addr.com/ecb/pulled_pork_sandwiches.htm Mon Apr 28 14:31:37 -0700 2003 1597869 0 Zach Georgopoulos 1 1597972 Russ Parsons had an article in the LA Times on April 17 (in the regular Food Section for that week) on Pork Shoulder - the joys of slow roasted pork, with a couple of recipes - if you hurry (before this Wed) the article should be available for no charge on the LA Times website. I have not yet made this recipe, but is sounded excellent, and easy. Mon Apr 28 20:14:14 -0700 2003 1597869 0 pam 1 1598029 Throw it in the crockpot with an 8 oz. bottle of green taco sauce for 10-12 hours. Wonderful in tortillas or over noodles. Tue Apr 29 11:34:59 -0700 2003 1597869 0 MzMaggie