Some cosmetic changes in preparation for larger site changes in the works.
This was marvelous: Debbie in GA's Twelve-hour Pork Shoulder Roast
Joined: Dec 12, 2005
Posted to Thread #29519 at 2:15 pm on Mar 29, 2017
Other than a turkey, this was the largest piece of meat I've purchased that was bigger than my head and while most meats are intimidating, this one actually scared me.
Anyhow....it's an all-night baking thing and even the garlic didn't ruin it for me. Absolutely wonderful.
Please read the link as it has lots of commentary from Debbie, especially about the salt level. But I wanted to post the ingredients and basic steps here as well:
1 pork shoulder with skin (see note) -- 7-9 pounds
12 cloves garlic -- finely chopped
3 tablespoons fennel seeds
8 small dried red chiles -- crumbled (I used 1 Tbsp red pepper flakes)
salt and pepper -- to taste
Juice of 6 lemons
1/4 cup olive oil
14 ounces canned chicken broth
Juice of 2 lemons
Preheat oven to 450F.
Score the pork shoulder all over by slicing deeply into the skin, making cuts 1/4 inch apart.
In a food processor or by hand, chop the garlic, fennel seeds, chiles and salt and pepper until coarsely ground. Rub this mixture all over the pork and into the cuts.
Place the pork on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown. Loosen the shoulder from the bottom of the pan and pour half the lemon juice and 2 tablespoons of the olive oil over the pork.
Reduce the oven temperature to 250F and roast the pork for 12 hours more, basting occasionally with the remaining lemon juice and the remaining 2 tablespoons olive oil, until it's completely soft under the skin. Push it with your finger; it should give and may even fall off the bone.
For the Pan Drippings: Remove the roast from the pan and spoon off all but 3 tablespoons of the fat from the drippings. Place the pan on the stovetop over medium heat and scrape up all the browned bits stuck to the bottom. When the juices are hot, add the broth and lemon juice (but taste the drippings first; you may not need more lemon), continuing to scrape the pan and reduce the juices for about 5 minutes, or until you have a sauce consistency.
Serve each person a little of the crisp skin along with the meat and pass the pan of drippings separately.
"Suzanne Somers' Get Skinny on Fabulous Food via The Best American Recipes 2000"
- - - - - - - - - - - - - - - - - - -
NOTES : You'll most likely need to order the pork shoulder (butt) ahead of time. Unless you have an Italian, Chinese, or Mexican butcher, th eidea of a pork shoulder with skin on may draw a complete blank. If you're offered a picnic ham with skin--that is, the forearm--just say no; that meat is sinewy and won't have the same lusciousness as the shoulder. There are two other options: the butcher can take the skin off a fresh ham and wrap it around the butt, or you can just forget about the skin and simply wrap the meat in oiled foil once the initial browning takes place. Don't worry about the basting in that case; just skip it. The meat will brown under the foil, and it will be moist and delicious.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 29519. what to do with pork "picnic" shoulder roast? - pmassell_93 - 2:39pm on 03/28/17 (18)
- I have never cooked one but I did look up to see exactly what it was and this site [LINK] - KarenNoCA - 3:08pm on 03/28/17
- It's just part of the shoulder and good for anything a shoulder is--like pulled pork - Charley - 3:15pm on 03/28/17
- yes those are the issues I faced - pmassell_93 - 3:46pm on 03/28/17
- You can do stuff in a regular roasting pan with no problem. - Charley - 4:42pm on 03/28/17
- OH, wait. You have the real hog skin on that picnic. Cut through it somewhere and lift it - Charley - 5:17pm on 03/28/17
- Bavarian Roasted Pork [LINK] - Richard in Cincy - 4:17pm on 03/28/17
- I like that you cook the skin a bit before scoring it. I will try this thanks. [NT] - pmassell_93 - 4:42pm on 03/28/17
- Sauerbraten [NT] [LINK] - Richard in Cincy - 4:17pm on 03/28/17
- Go to Cuba....Cuban Pork Roast, Fried Plaintains, Black Beans and rice. [NT] [LINK] - orchid - 5:06pm on 03/28/17
- I'd love to. One of my goals. [NT] - pmassell_93 - 7:49pm on 03/28/17
- This was marvelous: Debbie in GA's Twelve-hour Pork Shoulder Roast [LINK] - MarilynFL - 2:15pm on 03/29/17
- nice - on my list now. Thank you Marilyn [NT] - pmassell_93 - 5:09pm on 03/29/17
- Roast it whole, high heat (450º) for half an hour then. . . - mistral - 4:22pm on 03/29/17
- SO next time I'm gonna slow roast but yesterday on instict and with a bit of help here - pmassell_93 - 5:07pm on 03/29/17
- I should add one note on what I did yesterday. This is something that I also do when roasting turke - pmassell_93 - 5:16pm on 03/29/17
- You said the answer - Charley - 6:19pm on 03/29/17
- Maybe you get different pork than we get out here . . . - mistral - 8:06pm on 04/01/17
- Sorry, this should read: "turn the heat down to 350º and cook until 160º . . . " - mistral - 7:56pm on 04/01/17