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one pork shoulder, two recipes

g
glurf Jan 12, 2013 06:17 PM

I have a 4-pound shoulder that I was hoping to use for pulled pork sandwiches. But I was also hoping to use some of the meat for carnitas. So my choices as I see them are to 1) either cut the shoulder in half and cook each in their own seasonings or 2) find a basic recipe for the pork that's pretty simple and adds the sauce and specific seasonings later, so I can cook the roast at one time but season the meat differently for each dish. Does anyone have any opinion on which is the betetr option (or a recipe for option #2?) Thanks!

  1. y
    youngho Jan 12, 2013 06:22 PM

    #2: http://www.seriouseats.com/2011/12/th...

    1. w
      wyogal Jan 12, 2013 06:20 PM

      When I want to do that, I roast it simply, then add the seasonings for each separate dish later. I initially season with stuff that are common to both.

      2 Replies
      1. re: wyogal
        g
        glurf Jan 12, 2013 06:27 PM

        Seasonings that are common to both such as ... ? Anything beyond salt ad pepper? Thanks!

        1. re: glurf
          w
          wyogal Jan 12, 2013 06:39 PM

          garlic, maybe some onion
          and that's it. I'll add a bit of liquid smoke to the pulled pork, and season the carnitas with cumin, ancho chili powder, maybe some paprika
          But, I love the taste of roast pork and go light on the seasonings.

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