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Help with a pork shoulder roast

m
MARISKANY Feb 25, 2012 11:26 AM

I think I'm in trouble. I have two friends coming for dinner tonight and I bought a 3 lb. pork shoulder roast. I decided to try to butterfly it and stuff it with breadcrums, parsley and garlic. Sounds good, right? However when I cut open the roast it kind of separated into big chucks. I managed to make 2 largish roasts (about 1 - 1/2 lbs. each) and 1 smallish piece of meat (about 1 lb.) How do I cook these considering that pork shoulder should be cooked low and slow? I need some advice.

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  1. hotoynoodle RE: MARISKANY Feb 25, 2012 11:32 AM

    i'm not sure why you're trying to stuff something that is better off braised? i'd get those puppies cooking, pronto.

    what else are you making?

    i generally use either a bottle of beer or some wine, some oj, stock and water, plus carrots, onions and garlic as the start. herbs and aromatics depending on what i want as a finishing sauce.

    1 Reply
    1. re: hotoynoodle
      m
      MARISKANY RE: hotoynoodle Feb 25, 2012 11:37 AM

      I'm making mashed sweet potatoes and collard greens. I made the greens yesterday and the potatoes will take no time at all.

      Thanks for your suggestion.

    2. w
      wyogal RE: MARISKANY Feb 25, 2012 11:33 AM

      Are you still trying to stuff it? If not, just throw those chunks into a roaster and proceed to cook it. I cut some slits into it and put sliced garlic into the slits. It will be wonderful.

      9 Replies
      1. re: wyogal
        m
        MARISKANY RE: wyogal Feb 25, 2012 11:38 AM

        What temperature and how long should I cook it?

        1. re: MARISKANY
          k
          kengk RE: MARISKANY Feb 25, 2012 11:48 AM

          325-350 until it's done. 3-4 hours I would guess. Turn the heat up towards the end if it's not browned enough to suit.

          It will be good.

          If you are really running short on time, cut it up into 2" chunks and spread out in your roasting pan.

          1. re: kengk
            w
            wyogal RE: kengk Feb 25, 2012 12:09 PM

            Yes, I agree.

            1. re: kengk
              m
              MARISKANY RE: kengk Feb 25, 2012 12:19 PM

              Thanks kengh and wyogal, but there's not enough time. It's 3:15 now and my friends are coming at 6. I decided to try to braise. I'll post the results.

              1. re: MARISKANY
                m
                MARISKANY RE: MARISKANY Feb 25, 2012 02:05 PM

                It's 5 PM and my pork braise is done. I browned the "roasts" , removed them from the pot, added onions, celery and carrots and 2 Tablespoons of Tomato paste. I deglazed with wihite wine, added chicken stock and braised the pork. I had to remove quite a bit of fat from the sauce but it's delicious. Can't believe the pork cooked so quickly.

                Thanks for all the helpful suggestions.

                1. re: MARISKANY
                  w
                  wyogal RE: MARISKANY Feb 25, 2012 02:07 PM

                  Sounds great!

                  1. re: MARISKANY
                    hotoynoodle RE: MARISKANY Feb 26, 2012 07:36 AM

                    well done! sounds good.

                    1. re: hotoynoodle
                      t
                      theandee RE: hotoynoodle Feb 26, 2012 08:42 AM

                      Please help!! I'm in trouble too! It's my dad's birthday and I just put in a 4 pound pork shoulder but I only have 2 hours to cook it. I'm using the "convection roast" feature and I put in on a rack on a cookie sheet at 325 hoping to save time. Do you think I can increase the heat to 350 at "convection roast" and shorten my cooking time?

                      1. re: theandee
                        w
                        wyogal RE: theandee Feb 26, 2012 09:40 AM

                        watch for grease, you don't want an overflow. Does the cookie sheet have a rim?

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