Pork shoulder ideas
I unexpectedly ended up with a 9 pound bone-in pork shoulder in my fridge. The only dish I have made with this before is wonderful roasted pork shoulder with salse verde recipe that I got off Epicurious (highly recommend it). The shoulder is cooked for about five hours with garlic, rosemary, salt, pepper, oil rub. I'm looking to do something different that offers a whole new flavor. Any suggestions would be appreciated, particularly those in an Italian style. Thanks
How about pulled pork? Roast pork shoulder in 250 degree oven for 6 - 7 hours until it is nicely browned and falls off the bone. The internal temperature should be 170 degrees. Let cool until it can be handled and shred. Mix with your favorite bbq sauce and serve topped with cole slaw on buns.
Sweet and tangy slaw
1/4 cup canola oil
1/4 cup sugar
2 tablespoons apple cider vinegar
1 heaping teaspoon salt
1/4 teaspoon pepper
dash of hot sauce
1/2 teaspoon poppy seeds
1 (14 ounce) bag of shredded cabbage and carrots such as Dole Cole Slaw
Place first 7 ingredients in a large bowl and whisk to combine. Add cabbage and carrot slaw and toss to combine. Store covered in refrigerator for up to 3 days.
Fennel, Celery, and Apple Slaw
1 fennel bulb, sliced thin
1 medium apple, sliced thin
2 celery stalks, sliced thin
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of salt
big pinch of pepper
To make the slaw, in a large bowl, combine fennel, apple, and celery. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Toss dressing with the fennel mixture.
Can't vouch for it myself and it may not be different enough for you, but friends recently made and raved about a bone-in pork shoulder rubbed with a paste of ginger, garlic and spices and slow-roasted for 20-24 hours. Friends said they used more paste than the recipe calls for. And they thought a Riesling made a perfect match.
The recipe comes from Hugh Fearnley-Whittingstall's River Cottage Meat Book and has been published in the Telegraph:
- 2-inch piece of fresh ginger.
- Score rind about 1/2 inch apart and 1/2 inch deep.
- The "half-hour sizzle" is at 450ºF.
- The slow-roasting is at 225ºF.