/ck/ - Food & Cooking

>>9669520
Pork shoulder makes a mediocre roast. Shoulder is better for braised applications, like pulled pork.

>>As mine is half that should I also halve the cooking time from 8 hours to 4?
This is a guessing game, not something you can pre-calculate. Use a thermometer rather than trying to make an impossible prediction.

>>Alternatively what are some other good uses I can get out if my half pork shoulder?

Cut it up and make "country style ribs" (despite the name they have nothing to do with actual ribs). Make sausage, pulled pork.

>>9669520
i like to marinate the shit out of it, i use herbs, garlic/ginger, honey, mustard, sesame oil and chardonay
the longer i leave it marinating the better, you can taste all of it when you are eating it
if it is too tough i also beat it with the bottom of a glass for a bit, i can get pork shoulder so fucking cheap it's a sin

get a grinder and make sausage


thank me sooner

>>9669531
>Pork shoulder makes a mediocre roast

No it doesn't. It does how ever need to be cooked correctly. For that size I'd say give it 4.5 hours on around 325f. I rub mine with ground fennel seeds, salt, pepper and garlic. Also if you want nice crispy crackling remember to score the skin and rub with salt. You can either turn it up to a high heat near the end or at the very beginning of the cooking for an additional 25 or 30 minutes.

>>9669520
pulled pork is easy.

just season and spice it up
then simmer it in chicken stock resting on top of some onions and garlic for a few hours.

just keep an eye on it and add more stock if it gets low

>>9669520
CARNITAS
A
R
N
I
T
A
S

>>9669774
This. If you have a slow cooker, it is super easy.

>>9669520
chef johns cider braised pork shoulder stew.
only needs about 2 - 2.5hrs.

>>9669544
You don't need a grinder, though it helps.

Piping bags (AKA ziploc bags) and a food processor will work.

>>9669520
Perfect chance to make some Carolina style barbecue. I posted my recipe for making it in a slow-cooker here >>/ck/9659837

>>9670130
Hurp. >>9659837

>>9669520
not authentic, but good

>>9669520
Make a Pernil nigga

Wait, what recipe called for 4lbs of pork shoulder but then didn't need it?

>>9669520
FUCKING CARNITAS

>>9670304

a pseudo Menudo

My store had no hocks/feet in the day I went so my butcher suggested I use a pork shoulder instead. I did go again the day after as I forgot some things and sure enough thru had hocks in that day.

Are you suppose to leave that big piece of skin on? Is it flavor town?

>>9670707
Depends on what you're doing with it. If you're going to be roasting it, absolutely yes. The skin makes crackling which has awesome flavor and texture.

If you're making pulled pork, sausage, etc, then you'd remove the skin because it won't ever crisp up.

>>9670707
For dry cooks where it can crisp up, yes. I like to score mine in a crosshatch pattern to help the fat render out and improve the crisping. Also adds more nooks and crannies for any dry rub you might be using to stick to.

>>9670707
YES. Leave it on, you can crisp it up and have delicious chicharron.

>>9669738
Not ok but I'm going to give that a try. I have some shoulder sitting in the fridge. Have to make stock first. Gonna be a long cook.

>>9670359
No tripas at the butcher's?

>>9669565
>fennel

Recipe dropped

>>9671223
Have to put more wood on the fire so I can make the stock.

>>9671342
Grabbing some stuff from the stock bag.

Uneventful but I feel it's coming along. Just finishing up at 500F for a half hour

>>9671369

>>9671342
>woodfire stove
Oh shit nigga its about to get C O M F Y

>>9671420
It's cooking. I'll be done with all of this in the middle of the night.

>>9671342
Mah nigerian! We make stock all through the winter on our wood burning stove and can it for storage. Once the house warms up enough the maintenance wood keeps it at a perfect simmer. I cut my own wood, so the only cost is the scrap or cheap shit like turkey necks, beef necks and knuckles and chicken feet.

>>9671369
tell me more about the contents of your mysterious stock bag

>>9672026
Looks like vegetable scraps like onion skins, carrot tops, potato eyes, celery roots, that kind of stuff. Only good for making stock or making compost.

>>9672070
but it looks old, and things that are bad / almost bad, can you still make stock out of these things?

Crockpot + pork shoulder + Salt + Orange peel + 1 can coca cola.

Youre welcome

Speeding up the processes.
Not sure how to season the pork.
>>9672070
You can use potato eyes?
>>9672092
They're all freezer burned but that doesn't matter because I'm doing to Bill the fuck out of it and then them out.

>>9672026
>tell me more about the contents of your mysterious stock bag
I second this anon.

>>9672191
I follow her on Instagram

>>9672140
My dogs not been happy about boiling meat smell all day.

BUMP

>>9672240
How should I season this pork?

>>9672667
This pork.
Also the broth is done.

>>9672667
>>9672674
Something cajun-like, mate.

>>9672674
Had to dog out my slow cooker.

>>9672240
better give Good Boy some when you're done

>>9672694
Going with this.
Couldn't think of much better.

>>9672848

>>9672891
I'm not sure if I'm doing this right.

>>9672945
I personally would have seared it first before tossing it in, but yeah, nice seasoning.

>>9669520
You're the guy from yesterday who had a "gourmet" frozen pork shoulder, aren't you?

>>9673033
I knew I was forgetting a step.

>>9669520
you could try your hand at curing it. it's relatively little work, and a lot of cure time, like a month or so, but definitely worth it

>>9670707
that is a pork rind.

>>9673117
Drain off some of the liquid?

>>9672945
I'm doing the same thing right now, 4 pound pork shoulder in the crock. Its almost 11 PM and its going to go all night.
My "recipe" is chopped onion on the bottom, and dry rub all over the meat, thick, really thick rub. Rub contains: salt, chili powder, curry powder, cumin, MSG, and loads of brown sugar. Topped it with a few heaping spoons of jarred minced garlic. No need to go too fancy here.
Note: NO LIQUID. Its not a soup. The meat itself will give off plenty of liquid on its own. Don't dilute your flavors with a bunch of useless liquid.

>>9669520
Do a crock pot.
We usually slow cook one a month.
Good stuff.

>>9672945
hi, not op. im the guy who suggested this recipe.
the only thing i do differently is not make my own stock and add some coriander to the rub.
im not sure if you took the skin on but i usually do and it just melts away.

also don't listen to this guy>>9673497
let the stock simmer down and just mix it into the meat ass you shred it. kinda self saucing.

let me know how you go.

>>9673481
>home made, perfectly made stock
>bunch of useless liquid

>>9672191
jesus christ she looks like popeye

>dat man hands

Smoke it to make pulled pork. It only takes like 7 hours (lbs*1.5hr). Or smoke it for 4hr@~275F then finish in the oven if you're

>>9672945
To much liquid. I will fix.
Tastes good.

>>9674381
Gonna thicken up this liquid.

>>9673558
Trannies are people too, anon. Don't be mean.

>>9669520
Roast it over an open fire and eat it with your bare hands