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10lb Pork Shoulder Picnic Roast

5
504girl Jul 13, 2011 11:23 AM

I have a 10lb Pork Shoulder to cook for my husbands family from Puerto Rico, and my family from New Orleans (Cajun) I wonder if there is a recipe for a little bit of both?

  1. c
    CharlieH Jul 14, 2011 09:04 AM

    Donald Link has a good roast pork recipe also. For a picnic though, I think bbq comes out best. Alot of fat on a picnic.

    1. j
      JazzyB Jul 14, 2011 05:31 AM

      Susan Spicer's "Jalapeño Roast Pork " is terrific and very easy. Wonderful paired with her "Green Rice".

      Preheat oven 375'
      Rinse and dry shoulder
      Make 1/2" slits all aver meat

      Mix:
      Juice /seat of 2 oranges (2/3c)
      2 jalapeños stem, seed, dice (I like it spicier thus don't seed)
      2T fresh thyme
      2T minced garlic
      2T kosher salt
      2T cracked blk pepper
      2T olive oil

      Rub the meat with the mix, massaging some into the incisions
      Put in roasting pan fat side up
      Cover with foil and roast 3-4 hours till fork tender
      Remove from pan, shred meat when cool enough to handle
      Add a bit of water or broth to pan to dissolve brown bits
      Pour over sliced or shredded meat

      NOTE: this recipe is for 6 # roast, increase marinade/cooking time accordingly.

      Green Rice
      In blender:
      1med. Onion, chopped
      2 poblano peppers (roasted,peeled, seeded, chopped)
      1C coarsely chopped cilantro
      1/2C scallions, chopped
      2garlic cloves, chopped
      1/2t cumin
      2c chicken stock

      heat:
      2T olive oil in 2qt. Saucepan, med high heat
      Add:
      2C medium or long grain rice
      Coo, stir briskly 5 mins. Or till rice turns light golden
      Add:
      Puree
      1t salt
      Cook 2-3 min
      Bring to boil, cover reduce heat, cook 15 min.
      Remove pan from heat, let sit covers 5-10 min.
      Fluff and serve.

      This is best plated then topped with pork and juices

      1. y
        yehyourite Jul 13, 2011 11:35 AM

        We start with Bittman's recipie for Pernil
        http://query.nytimes.com/gst/fullpage...
        and alter it by adding celery, green pepper, red and white pepper, and thyme.

        1 Reply
        1. re: yehyourite
          5
          504girl Jul 13, 2011 12:46 PM

          Thanks so much, celery, green pepper, etc....always in our recipe!! I'm learning more and more about my husbands culture!! Thanks again!

          504girl

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