Top creamy mac-n-cheese with shredded pork shoulder.... delicious
Dry rub (paprika garlic, salt, dry mustard, brown sugar). Cover bake at 325 for 4 hours. After it rests, shred and place on your favorite toasted buns. YUMMM
Brown it, throw in a bottle of apple cider, and let it bubble all afternoon.
I prepared mine exactly as you described in your post, but I forgot to toast my buns.
So I threw it all out.
Sounds nasty but it's actually very good.
Sear the pork shoulder and place in a roasting dish.
Sautee six sliced scallions until soft.
Add two tablespoons of Thai chili sauce and stir through.
Add a half cup of soy sauce.
Reduce until thick.
Dress the top of the pork with the sauce.
Pour one can of Thai coconut milk over the pork.
Place lemon grass stalks over the pork.
Roast to desired doneness.
This extremely versatile recipe is also great for beef, lamb, poultry, shrimp or fish as well.
R11. You eat alone often, don't you? That sounds like pure T shit.
R12 R11 It sounds like something you'd do with a tenderloin of pork, not a shoulder cut.
BTW Pernil needs salt by the spoonful ( so it's not just "add to taste")
Pork chops and applesauce
yes, you're right. I've never had pork shoulder and thought it could be cooked like a tenderloin. Now I see it's a very different kind of cut.
I'm braising some pork shoulder tonight in a port wine and broth reduction with celery, carrots, onion and garlic.
In school we'd simmer it in a covered cast iron kettle in 7-Up. Really. Then season with brown sugar, paprika, cumin, and lots of salt and pepper and shred the meat. We'd use a good BBQ sauce for sandwiches. Our guy from Tennessee would put portions overnight in Bourbon! And somebody on television once said put it in cooked carrots, onions & tomatoes and serve over polenta. It worked, to.
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