/ck/ - Food & Cooking

Low n slow

COOKIN UP PULLED PORK IN DA CROC POT

>>9913527
>Low n slow

high and fast nigga

1200C 5 minutes per pound

>>9913532
Which oven even goes up to 1200C?

Cut into strips. Marinade with teriyaki or filipino style. Skewer and grill

>>9913522
Is pork shoulder the new meme part now? How long before the price shoots up to $40/lb?

>>9913527
You shouldn't do that with a skin-on cut fampai
>>9913551
I buy it because it's cheap, tolerant, and tastes good. If it becomes the new meme cut I might just kms

>>9913546
glassblowers ovens

they use them for food all the time

>>9913550
guaranteed terrible

>>9913522
Micro for 4 min. Serve w avocado toast

>>9913551
That would suck on so many levels. But I doubt it will happen.

>>9913522
i just took one out of the smoker. i'll post pics in a little while after it rests for an hour or two and i have a chance to pull the blade out and shred it.

>>9913677
Bls do. I just bought a huge one and usually make pernil with it, but the skin's only on a small part of the roast so I'm looking for ideas. Won't be able to smoke it, but it'd be nice to see your results.

>>9913675
god i hope not. i feed my family one of those a few days per month. we do bbq pulled pork for one meal and use the meat as a substitute for something more expensive or less tasty on several others.
i'd fucking grow my own pigs if shoulder went through the roof price wise.

>>9913681
i got a picnic one with a large portion of the skin on the other day for our christmas dinner with family, but i took the skin off to smoke separately for dog treats.

>>9913688
>skin off to smoke separately for dog treats
naw naw, you smoke it then crisp it in the oven

>>9913697
you know, i was gonna, but i decided against it last minute.
i almost regret it now, but it's in the freezer and i could still scrape the fat off the inside and make chicharones i guess.

>>9913522
Depends on what I plan to make with it.

I picked up some boneless shoulder at the store yesterday that I plan to smoke tomorrow. I cut a bunch of slashes all over it, put a dry rub on it with garlic powder, onion powder, cumin, oregano, paprika, chipotle powder, brown sugar, salt and pepper and I'm letting it sit overnight. I'll smoke it tomorrow for probably 4 or 5 hours, then sear on the grill and chop it up to make tacos. I'm also going to make some tomatillo salsa and some rice with corn and poblanos to go with it.

>>9913522
I usually put them in a pea soup that I portion and keep in the freezer for whenever I need a quick lunch.

>>9913718
that sounds good.

>>9913688
The skin is one of the best parts if you do it right, tho. Reading your post was physically painful.
>>9913718
Add a little bit of apple cider vinegar, trust me on this one.
>>9913721
You make big enough batches of pea soups to the point where you can chuck a shoulder in there?

At my job, we score the top and coat the whole thing with a simple rub (salt, pepper, garlic, brown sugar.)
We then smoke it with mesquite wood at 204 degrees until internal temp is 190° F (at about 165°, we put them into a pan and continue to let it smoke.)
It's a great cut because with this method, it's nearly impossible to fuck up.

>>9913550
Nah senpai, belly sure but not for shoulder

Try doing Vietnamese pork. You make a sauce from fish sauce and spices. You simmer the shoulder cut in cubes until tender and the sauce is thick and starts browning.

>>9913677
post pics before you pull the blade too, please
>>9913752
>mesquite wood
doesn't that type of wood overpower the flavor? I've tried masquite once and hated it but hickory and apple is so much less overpowering, that I loved it

>>9913751
i planned to score it and crisp it under the broiler, but it was going to be perfectly smoked no matter what. it's not like i'm doing whole hog and using bits of crispy skin to add texture to pork plates or sandwiches. it was a square foot of skin.

>>9913752
Sounds like a great method

>>9913765
Which spices?
>>9913784
Sounds delicious, but the skin is the best part of the cut. Would you suggest a smoker?

>>9913527
hahahaha
>not smoking

>>9913781
>before i pull the blade.
i will since you asked.
i'm really looking forward to it. i'm finishing it in the oven and it just hit 191. i'm about to go throw it in a cooler and i'll see you again at about 10:15 central.

Porc à la Poêle

>>9913797
Dont have a smoker :(

>>9913797

>>9913792
i'm not working with an egg or komado style. i don't have electric or propane either. i got a cheap dyna glo charcoal 36'' at the beginning of the year, and it's suited me fine. i like handling the fire maintenance myself as well.
you'll have to do your research if you're about to try to spend a grand or more on a big outfit.
i'd personally go with one of the komado or eggs if i was looking to upgrade to something big, but only because i prefer charcoal to other fuels.

>>9913522
look up "carnitas"

>>9913781
mesquite can become overpowering especially at the higher side of the low spectrum. at the temp he's describing and with sparing use of wood, it can be okay with pork just like beef.

>>9913751
>You make big enough batches of pea soups to the point where you can chuck a shoulder in there?
Well, yeah. I throw a shoulder and a package of yellow peas (however much is in a package idk, maybe a kilo dried) in a big pot and get about 7 liters total. Of course with some spices and such but it isn't a very exciting food.

>>9913824
Thanks for the suggestions!
>>9913838
Wow, I'm an idiot. I love carnitas, but making it has never crossed my mind.

>>9913792
White pepper, red flakes if you like it hot, or regular ground pepper. I'd recommend the white pepper though. Look up Thit kho to.

>>9913816
You can make a makeshift one you know? Probably a cool idea for a homemade present or something.

>>9913816
Pull the trigger and get one anon. It's a whole different sport in terms of flavor.

someone recommend me a webm converter please.

>>9913792
I got my original recipe from here,

http://www.recipetineats.com/vietnamese-caramel-pork

>>9913904
This sounds delicious, anon. I'm probably going to do a more traditional roast for new year's though. Definitely saving this for the future.

>>9913910
i second that. that looks really great.
thanks >>9913904

>>9913910
It's cheap, and I found this after getting tired of eating slow cooked pork. No matter what it has the same kind of flavor, this is something very different.

Also. Don't go overboard with the fish sauce. It's very potent.

>>9913916
>>9913924
I wonder what it would taste like if converted to roast format

>>9913931
don't know. could be really good with the pork belly option that's in the recipe.

>>9913931
There's something similar made in a ramen or soup format, so that may work.

>>9913522
Remove the skin and fry it up for chicaronnes/pork rinds. Smoke the meat for around 4 hours with a nice mesquite wood then drop it in a crock pot with about 1/4 cup vinegar some garlic and brown sugar cook it till it falls apart.

>>9913904
This sounds pretty good, kind of similar to pork adobo which is one of my favorite ways to cook shoulder.

Pic related. Pork adobo I made a few weeks ago with coconut rice and sauteed kale and radishes.

>>9913522
cut into 1 to 2 inch chunks, boil in a pot of salted water with onion garlic and jalapeno if you want spice. let it simmer for a couple hours until all the liquid books off, mash it up a bit with a fork so it's somewhere between chunked and shredded. carnitas are the best

Terribly sorry for the flash effect. The flash on my phone completely destroyed the dark beautiful bark color.

>>9914065
Here's the pulled meat. I also made a video, but the webm will be a min. I love smoked pork shoulder!

>>9914065
thanks
>>9914072
damns that looks good
what spices do you put in that container?

>>9914099
Salt, black pepper, paprika, chili powder, mustard powder, turbanado sugar, brown sugar, cayenne pepper, cumin, a touch of cinnamon for the holiday flavor.

>>9914115
garlic powder between paprika and chili

>>9913522
As pernil. Look it up. Basically marinate in an extreme version of Italian salad dressing, then roast.

>>9914118
>>9914115
do you use it as a rub and after you break it up or just after?

>>9914137
both. i season it after i break it into large chunks and then i pour some of the drippings back into it. and finish the shred. here's that blade shot.

>>9914158
it was hot still. very. ideally i would have left it for another half hour or more, but i wanted to upload it for benefit and glory of people of /ck/stan

>>9914158
nice. thanks
I don't think I've ever had tasty pulled pork. it was always dry

>>9914179
I did wonder about that. your a true hero. hopefully it doesn't dry out like I just mentioned

>>9914185
i've got the season and drippings webm making.
i feel like this one would have been super juicy anyway considering it was 30 outside when i started it around noon and it had plenty of time for that more stubborn fat to render gently into the meat. i cannot wait to warm it in a skillet with some more of the juice and throw it in a taco or on a bun.

>>9914158
>tfw somebody on /ck/ makes something good
based as fuck. thank you for sharing

>>9914203
well apparently 120 seconds is max for webm on /ck/. i just cut the last convert down to 60 seconds and it's working now.

>>9914225
does it not fit /ck/ limits? where are you posting it?

>>9914239
it was a couple thousand k short of the size, but it was too long. i got a 120 second limit error when i clicked post, friend. sorry. i chose 240 over 320 so i could fit more, but it wasn't in the cards.

>>9914239
who's going to be heading up the ck challenge this year and when does it start?

>>9913904
>tfw my mom makes this every so often
>tfw I have a weird texture thing with the fat but eat everything else

>>9914261
You can and should trim the fat. It takes over too much of the flavor. Render it and use it for biscuits or something.

Happy New Year, you specific people who are looking at this.

>>9913781
>>9913752 here. That's what I thought before I started working with it, but it actually brings out the better qualities of the meat. I think the only item it overpowers is our chicken wings.

>>9914402
HAPPY NEW YEAR
>>9914417
I think the one time I had masquite was put in the charcoal for some burgers, worst burgers ever. thanks for the reply
>>9914245
I thought >>>/gif/ let you post bigger webm's. that's why I asked where you where posting it. but I saw what needed seen in the thrity second one. thanks again

Depends on how you're cooking it.
I just finished dry rubbing a pork shoulder to put on the smoker Tuesday morning. I'll let the dry rub do it's thing for the next 24 hours, then put it on the smoker with apple and hickory wood for about 13 hours, give or take. Pull it, add a little vinegar sauce, and eat up.

>>9914430
Too much mesquite can leave a bitter flavor. It has to be mixed with other woods.

>>9914473
>vinegar sauce
I spent a half year in NC and that "bbq sauce" was the worst part of it. give me some open pit

>>9914485
Oh please, don't be such a snob. People make their sauces differently. Very few taste exactly alike. There's nothing wrong with straight pulled pork, it's delicious on it's own, but some people appreciate how the vinegar sauce compliments the fatty bits of pork.

>>9914491
why would you think I'm a snob because I don't like vinegar? some people hate bitter flavors. doesn't mean I'm a snob
BTW I ate the pulled pork sandwich and said that it was good

>>9913582
Motherfucker this stuff is ang sarap

>>9914185
>>9914430
i got it worked out and then i had to get on the phone with a buncha fuckin yankees and then a buncha hippies.
i had fun cooking with yall tonight.

>>9913551
>the cheapest meat out there
>ggetting that expensive
maybe if you live in california

>>9913522

>>9914158
Tfw no /fit/ /ck/ bf :(

>>9915140
Any recipes for this?

>>9914158
Do you use the bones for anything else?

>>9915140
why would u post this

OP here, my pork shoulder is officially in the oven. I seasoned it with Indian paprika, cumin, black pepper, grains of paradise, garlic powder, a tiny amount of long pepper 'cause it was left in my spice grinder, Mexican oregano, marjoram, and cayenne, with a mix of good olive oil and orange-infused olive oil and apple cider vinegar. It's gonna be some good shit, will probably sprinkle on some mace after it's done because it's great with pork. Will report results if thread doesn't die by the time the roast is done.

https://en.wikipedia.org/wiki/Sch%C3%A4ufele

One of the best German dishes.

>>9915052
>maybe if you live in California
Don't be ridiculous, I live in NorCal, and I just bought a pork shoulder to smoke this week for $1.19 a pound.

>>9915194

>love the pork steaks
>but why the pistachio pudding?

>>9913546
there's a few in poland, they're only lightly used.

>>9916050
I cannot wait to see it. I'll have a taco with crema, cilantro, and onion and a little salsa Verde till then. While I'm waiting.

>>9916634
Yum, you have the right idea. I'm gonna serve it with cilantro, crema, and tortillas as well.

>>9916401
This sounds like some GOOD shit, will have to try it out sometime.

>>9916050
Got a 2-3 more hours to go, need to get the skin crispy within that timeframe, though. It's a big ass roast, so I guess I'll have to cook it for longer than I usually do.

>>9913522
Throw it in the pressure cooker and make pulled pork.

>>9916494
UNDERRATED

>>9916976
What's your recipe?

>>9917125
Trim any unwanted fat off your pork. Throw pork into the pressure cooker with 1-2 cups of barbecue sauce, and cook on high pressure for 30min to an hour depending on the weight/thickness of the pork.

You can definitely find better quality recipes online, but I'm just going for quick and easy here.

>>9916494
Not if I had my way.

>>9917174
>unwanted fat
anon pls

>>9917398
I prefer to just leave it on, but I know some others prefer removing it.

>>9917443
They can remove it after cooking then.

Shoulder came out bretty gud

>>9914158
>>9914979
>>9914984
Sweet jeesus man. That looks so good. What did you use it for?

>>9917536
namefag

>>9913718
And here are the tacos I made after smoking the shoulder for about 5 hours, then giving it another hour or so roasting at 375 to crisp up the outside. Forgot to get a picture of the pork right after I took it off the smoker unfortunately. It was too god damn cold outside and I put it straight in the oven to keep warm when I came back in.

Chopped up the pork, made tacos with roasted tomatillo salsa, crema, cilantro and green onion, and some rice on the side.

I usually do this rotisserie, I got an auto rotisserie a couple years ago and even though I kind of prefer the hand-crank old style ones, this one is much more convenient. I typically break out the marinade injector and pump the thing up quite well (use what you want here), sometimes with premade stock or something, i've used a variety.
Stick it on moderately high heat, but let it die out (talking wood fired coals here). after a while when the outside is turned color and seared a bit i put some spices on, sometimes a rub, depends who's with me we will collaborate (depending on their kitchen skill level of course).
Good old salt and pepper will work just fine of course. I prefer woods like another anon mentioned, apple, etc. Sometimes i jimmy-rig a cover on my grill so more smoke stays in, if i do this i put in a small cast iron container thing i have with water to sort of add steam.
Pic not great, I'm usually pretty hammered by the time its actually up to temp/ready

>>9918019

Another half assed pic

>>9914158
>jacksenvy.webm

>>9917882
These look incredible, anon. What kind of tortillas are those?
>>9918019
Any rotisserie suggestions? My parents got one recently, and it churns out amazing meat even though my parents can't cook for shit. Also, what spices do you use?

>>9917882
Those look fucking amazing. I know what I'm making tomorrow.

>>9913522
Not exactly shoulder but neck makes for amazing steaks grilled. They are always juicy because there's so much fat but they still have a lot more flavor than something like tenderloin. Just salt and pepper, no need for any rubs.

i eat a spicy burrito and then shove the pork shoulder up my ass and slow-cook it over a few days

>>9918092
Just plan old store brand yellow corn tortillas, nothing special. Toasted them up a bit in a pan before assembly.

>>9918147
Important post.

>>9918092
Couldn't really say as far as brands or anything. My auto one is kind of improvised to fit over the bbq/grill pit i use at the time. The hand crank one is designed for a camp fire i think.
For spices, I've/people i've cooked with experimented with a lot. Basic stuff is like salt, pepper, granulated garlic/garlic powder,onion powder, dried mustard powder, dried powdered peppers (like chilies, etc), cumin,maple, sometimes brown sugars, mustard seed, rum/whiskey/bourbon/beer/wine (mostly marinade but sometimes brushed on or used in a wet rub). I've sprayed a mix of applejuice and stuff on while cooking before too.

>>9918019
>>9918028
i dunno, i think those pictures are pretty nice.
meat looks awesome too.

>>9917536
>>9917882

lovely. pics like this make me hungry.
the best part about a big cheap piece of meat like pork shoulder is that when it's done you can do 300 things with it and it keeps very well, especially if it's got smoke and seasoning preserving it.
extra nice job.

>>9918890
Thanks anon


I thought I had better/clearer pics but can't find them

>>9915733
nah i take the blade out when it's done, grab those few pieces of cartilage and the thicker fat that no one likes to gnaw on and throw that stuff away.

>>9918028
i like that open pit setup. i definitely have to look in to one of those, keeping in mind i might use it over my weber with the lid rigged for a smoke tent like you mentioned. definitely would be fun to cook a couple of chickens on. i got some research to do.

>>9917552
so far, pulled pork sandwich. i put some over a mexican corn bread muffin just to say i've tried pulled pork with corn bread (there was some discussion in another thread about whether corn bread was appropriate for bbq due to the OP pic).

My favourite ways:

-Classic BBQ pulled pork

-Carnitas. Cut it up into chunks, braise it for 4-8 hours in its own fat

-Braise in cider for 2 hours with sage

>>9918929
cider with sage idea sounds badass. i'm collecting a lot of the recipes and ideas i find here because pork goes a long ass way and it helps keeps costs down.
this has been a thread full of info and helpfulness.

>>9916494
Nice one

>>9913522
I usually grind it into sausages, along with a bit of lard

for one pork butt, cube it up, juice 8 oranges and 12 limes. blend the juice with 2 six ounce cans of chipotle in adobo sauce. run that pour the mixture over the pork in a baking pan. bake that shit at 350 for 5 hours. Amazing carnitas.

>>9913522
I get one or two 1-inch slabs of it cut and brown them in my pressure cooker. then I add onions, dried split peas, and chicken stock to make split pea soup.

>>9913522
Oven roasted is godly. Great sandwich meat. Chunked and stewed into carne adovada is delicious, as are many other types of stews (made one with onions and beer that was great). If you have a smoker that is possibly the best way to make it. You can slice or pull it.