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My family had enough of pulled pork and I was wondering what else to do with pork shoulder. I bought about 15lbs from Costco and already made Italian sausage with some. I have 4 lbs defrosting now. Any suggestions?
Thanks in advance!!
Cut it into bite size pieces, brown and make pork (or white) chili using white beans, green chilis, etc. Rub with Chinese Five spice and roast. Make fried rice, stir frys, egg rolls with it. Beans (any color) and rice and corn bread is always good. Marinate in a blend of Worcestershire, soy, ketchup, dry mustard and brown sugar for 3-4 hours and grill or bake for a quick Chinese style BBQ
Great ideas from gypsy and mojo. I think Alton brown has a good eats vid on you tube about red beans and rice, I watched it not too long ago(wk or 2).
Only other thing I can think of is country style ribs. I don't think it matters if there is bone in it or not, but I'm 99% sure they use the b.butt to for c.s.ribs. just slice, put on some rub, then grill/smoke. Add the bbq sauce towards the end so it doesn't burn.
Cut it into bite size pieces, brown and make pork (or white) chili using white beans, green chilis, etc. Rub with Chinese Five spice and roast. Make fried rice, stir frys, egg rolls with it. Beans (any color) and rice and corn bread is always good. Marinate in a blend of Worcestershire, soy, ketchup, dry mustard and brown sugar for 3-4 hours and grill or bake for a quick Chinese style BBQ
Some real good ideas, thanks. I made breakfast patties after grinding some up in the food processor and adding spices.
My Wife made pepper steak over rice with it tonite. I have another 2 lbs think I'm going to try chili. I like putting it in the crock pot as the meat separates from the fat (pulled pork).
I put mine into the oven for about 45 minutes at 350, then stuff it into the crock for about 4 hours on low with some flavored liquid (water and BBQ sauce works well, but don't put it more then 25%). Once it's done chop/shred and freeze for roast pork in recipes like burritos, pulled pork BBQ sandwiches (just add sauce), chili, or whatever you can think of at a moments notice.
Or add with onions, bell pepper, and garlic with some dried chilies in a dutch oven (sliced shoulder/2-3 hours on 200) for Carnitas...so good.
1 (4- to 7-pound) pernil (pork shoulder with skin and fat attached)
3 to 4 cloves of garlic
1 tsp. salt
½ tsp. pepper, or to taste
½ tsp. oregano, or to taste
½ tsp cumin, or to taste
1 packet Sazón, any flavor variety, seasoning mix (optional)
olive oil
½ to 1 cup bottled Mojo Criollo marinade (optional)
First you need to create a seasoning paste for the meat. If desired, you can use a packet of plain or other varieties (e.g., with achiote) of Sazón (Hispanic seasoning mix marketed under the Goya, Accent, Iberia, McCormick, and other brand names) and olive oil enough to make a medium to thin paste. Put salt and garlic in a mortar and with the pestle mash, mash, mash! Then add the rest of your dry ingredients. Add oil a little at a time, until the mix is medium thin. Combine this mixture with the (optional) Sazón and oil mixture. Then turn your pork over and poke holes in it with a knife and fill with your seasoning. Place the pork shoulder in a plastic bag or other container and pour some of the (optional Mojo Criollo) over it if desired. Do this the night before or earlier, and allow it to marinate at least 8 hours and preferably longer. If possible, turn the shoulder in the marinade a few times prior to cooking. When ready to cook, remove the shoulder from the marinade, place it in a baking dish or pan, and bake at 325°F for 4 to 6 hours, depending on size. It should be tender, like butter, and almost fall from the bone! Basting is not necessary but baste away if you wish. Save drippings for later use (see GRAVY below) or reserve for use on meat "as is" or thinned with a little stock or water.
GRAVY (if desired)
Use the reserved drippings for gravy. Let it sit in a glass and get rid of the fat on top. Add a can of chicken stock, salt, and pepper if you need it. Then add some Wondra gravy and sauce flour (or plain flour) a little at a time until it is as thick as you like it.
These are some great suggestions, thanks all for the feedback. I'd like to try making the chili with it next then try buckheads's recipe above. Although I'm Italian, I like all ethnic foods, especially Spanish and Portuguese. The black beans and rice sounds like a good side dish, my favorite. I also used the pulled pork for stir fry as I cook Asian also.
[quote=Gypsyrhydyr;6455792]
Cut it into bite size pieces, brown and make pork (or white) chili using white beans, green chilis, etc. Rub with Chinese Five spice and roast. Make fried rice, stir frys, egg rolls with it. Beans (any color) and rice and corn bread is always good. Marinate in a blend of Worcestershire, soy, ketchup, dry mustard and brown sugar for 3-4 hours and grill or bake for a quick Chinese style BBQ
wow! I have pork roast in the oven right now with chinese 5 spice rub on it!
Cut it into bite size pieces, brown and make pork (or white) chili using white beans, green chilis, etc. Rub with Chinese Five spice and roast. Make fried rice, stir frys, egg rolls with it. Beans (any color) and rice and corn bread is always good. Marinate in a blend of Worcestershire, soy, ketchup, dry mustard and brown sugar for 3-4 hours and grill or bake for a quick Chinese style BBQ
wow! I have pork roast in the oven right now with chinese 5 spice rub on it!
I do stir fries and lo mein, I never used 5 spice powder, is it good?
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