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Mar 20, 2007 08:05 AM

New Favorite Cut

I always hear about pork shoulder in regards to braising, but as lamb shanks, short ribs and the like are easier to find, never sought out pork shoulder.

Well over the weekend I braised 7 pounds for a family dinner and my god, what a fantastic cut of meat. A little pricey for pork shoulder (a laughable $4/lb.), but just wine and veg. stock (of all things) along with some bay leaf and oranges, in a low low oven for 10 hours or so and goodness it was fine.

How are you all preparing your pork shoulder?

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  1. i never have but now i want to try. so, you first brown it in a hot pan, right? then go ahead with the liquid and the slow, slow simmer, right?

    1 Reply
    1. re: ben61820

      I love a pork shoulder braise too. But, you have to try a whole lamb shoulder. Rub with your favourite lamb rub and smoke at 250 for 10 hours. Meat falls off bone. I don't see a problem with braising it in a 225 oven for 10 hours.

    2. I'm into long braises. What temp was your oven? I always wonder just how low you can go and get good results.

      3 Replies
      1. re: Cpt Wafer

        I prefer to do a long slow roast until it is meltnglly tender and then you remove the skin and crisp that up into pork cracklings to scatter over the mat or add to cornbread etc.

        1. re: Candy

          I like to do roasts as well. What cut do you prefer? Also, what temp do you use and for how long a lb?

          1. re: Cpt Wafer

            Shoulder. skin on, or even better a fresh ham. 300-325 F. until it is done. I know that is vague but long and slow is the way to go. Meat starts to pull away from the bone and the skin starts to crisp. I just watch it. Depends on the size.

      2. I have two methods:

        The first is to take the shoulder, season well with salt and pepper and brown on all sides on the stovetop in my dutch oven. I surround the pork with a jar or bag of rinsed sauerkraut and a bottle of beer. In the oven for five hours at 275 with lid on and serve with mashed potatoes.

        The second is this recipe that I found:
        I followed the recipe exactly, except I used Muir Glen Fire Roasted tomatoes and squished them up instead of the stewed tomatoes. It comes out almost like a stew and is perfect with buttered noodles, rice or gnocchi.

        1. That's the same as Boston Butt, right? I've made it twice using Chow's recipe from their "Cuban Christmas" article (which I can't seem to find online). It uses an oil-based marinade which can get a bit messy, but tastes fantastic.

          2 Replies
          1. re: Raedia

            Yes, I do believe it is the same cut.

            1. re: QueenB

              The picnic is the hock (foot) end of the leg. The butt is the top end of the leg. Together they are a whole pork shoulder. I smoked a whole shoulder for a club barbeque last year. What a mountain of meat, 23 lbs. Had to lose about 4" off the hock to fit it on my grill. In St. Louis, where most of the butt is sliced into pork steaks, it fetches a higher price than the picnic.

              Cooking methods I like:
              1) rubbed with Elder Ward's rub and smoked low and slow for pulled pork
              2) marinated with mojo for lechon asado.

          2. Here in the Midwest we can sometimes get pork shoulder/pork butt, for 99 cents a lb.! A great value. I sear it and place in a crock pot with garlic, bay, S& P. Cool it and remove fat, take the meat off the bones and shred. Add any sauce you like --I've been enjoying a NC type BBQ sauce--vinegar, hot pepper, or your fave homemade BBQ sauce. Now, I know it's not "true" BBQ, but with a college age son, and daughter, a great big dinner for them to take home, or share here. Put it on a bun, with coleslaw, beans on the side and other good stuff and you've got an inexpensive, tasty meal that'll feed a 19 year old for 5 days...