Have pork shoulder will travel...any advice?
For Easter I'm planning on making a pork shoulder; hoping to get one around 8-10 pounds (will call my butcher about that--also, does that sound like a good size for 16 people, considering there will be lamb, ziti, etc?). I've made pernil several times (not for Easter), but this year I want to make one Italian style... any thoughts on this recipe? It's for a 4-6 pound pork shoulder, but I'm planning on getting one almost twice as large--does a 6 hour cooking time sound about right?
Here's my dilemna--I've only ever made pork shoulder when I've consumed it right afterwards. The dinner is at my mother's house, about 40 minutes away. My plan is to get the thing in the oven at 5:00am, cook for roughly 6 hours, and pull it out at 11:00. I want to leave my house by 11:30.
We have a traditional Italian meal starting with antipasti, then pasta and finally the meat. Everyone's coming at 1, so I doubt we'll even get to the meat until about 3.
How do I keep the pork moist and delicious from 11-3? I'm planning on gently reheating it in the oven tented with foil at about 300, does that sound right?. I'm assuming I should leave the pork whole (as opposed to cutting it up at my house) until I get to my mother's house, right? Should I cut it before or after I reheat? I'm thinking it might be easier to reheat it while it's whole, that way I can crank up the heat for a few minutes to get the skin crispy. If I do it this way, I would do the opposite of the recipe I posted and cook it on 275 the whole time at my house, then reheat it at my mom's, removing the foil at the end and cranking up the heat to 475 to crisp the skin--does that sound like a good plan?
Any suggestions, thoughts? thanks
Unfortunately I can't :-( have way way way too much to do the night before and it's just easier rather than transporting all my ingrediants, tools, etc. Last year I did a porchetta...cooked it all the way at my house, then just crisped it up at my mom's hosue and it was fine and stayed warm, just not sure if a pork shoulder would work the same way...
I don't know what Italian-style pork shoulder is. Pulled, sliced?
Anyway, a couple of thoughts. Why not cut it in half and essentially do the recipe twice (at the same time)? That way you are back to your original cook time.
And if it does not matter at all whether the shoulder is whole (or half-whole), what about having it cut into 2x2 cubes? Then you are looking at about a 3 hour cook time, and that's a pretty reliable cook time.
I do a lot of shoulders - of other animals too, including game - so if you can be more specific about what the end result should be, I can try to help.
EDIT: I should learn to read. I see now what you want. You might be able to cut your big roast in half (why not get two of the size in the recipe?). If you really want the big roast and want to keep it big, I believe the rule of thumb is that the cooking time doubles for each doubling in thickness, all else equal.
If you have a slow cooker, that would heat it up w/out drying it out and then put it in the oven to crisp up if you want.