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/ck/ - Food & Cooking

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6088768 No.6088768 [Reply] [Original]

Let's start with Happy Holidays, /b/.

My mother, in an attempt to throw together a last minute Christmas feast, picked up a pork shoulder as the main course. She's scared. She knows nothing of brining, is mortified by cooking mesh, and has never cooked anything beside the traditional holiday cuts.
This said, it's up to me to rectify the situation.
In lieu of a smoker, how the fuck do I prepare this thing well enough to be passed off as a ham. I'm marinating it now in a glaze in order to let the candy-like mixture to seep into the scores I've made.

Tl;dr - how do I pork shoulder/picnic cut?

>> No.6088847

good luck passing it off as a ham, given that pork shoulder has completely different toughness, fattiness, and amounts of connective tissue. it is not even remotely like ham and if you prepare it like you would prepare a ham, it will be shit.

just stick it in a crock at 200 until it's fork-tender. it will take a few to several hours.

>> No.6088860

>>6088847
Crock is in disrepair right now. Any suggestions on oven roasting?

>> No.6088863

Long and slow, make pulled pork

>> No.6088869

>>6088860
I would just cram a couple layers of foil over it in a tray and jam it in the oven at about 350 for like, five hours. Depends how big the thing is.

Make some slaw to go with it.

>> No.6088875

Goulash - can be simmered for hours for the toughest cuts, easy to make, almost impossible to fuck up.

>> No.6088895

Low and slow.

This is te recipe I use Op.
http://ck.booru.org/index.php?page=post&s=view&id=488

>> No.6089155
File: 1.14 MB, 1275x2931, pulled prok.jpg [View same] [iqdb] [saucenao] [google]
6089155

>>6088895
Allright, now that I am no longuer on a mobile device...

>> No.6089159
File: 531 KB, 1275x1780, pulled pork sauce.jpg [View same] [iqdb] [saucenao] [google]
6089159

>>6089155
and the sauce

>> No.6090083

OP here.
I ended up basting it with a glaze made of brown sugar, mustard, and pineapple juice. Threw it in a Dutch Oven a friend of mine so graciously delivered to my household. I roasted it for four and one half hours, dousing the layer of fat in the hot juices in an attempt to render it more thoroughly (which I may add worked brilliantly - the fat under the layer of skin had all but dissipated by the end if the cooking process). It turned out exactly as though I'd cooked a plane Jane Christmas ham. The flavor was impeccable. I'll have smoky, sweet sandwiches for days to come.

>> No.6090123

>>6088895
i didn't do it low but it still took 7 hrs in the oven

>> No.6090153

>>6089155

>pulled pork in the oven

ayyyyyy

>> No.6090161

>>6090083
Good for you