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Recipes or ideas for Pork Shoulder

I would appreciate your help💋

by Anonymousreply 1903/18/2013

I've never cooked a pork shoulder, but I'd probably try something like this recipe from Apartment Therapy's

by Anonymousreply 103/16/2013

Pork shoulder + lips, snout, hog maws, scroti, and jowls = SPAM!

Eat up, OP!

by Anonymousreply 203/16/2013

Bo Ssam

by Anonymousreply 303/16/2013

Top creamy mac-n-cheese with shredded pork shoulder.... delicious

by Anonymousreply 403/16/2013


by Anonymousreply 503/16/2013

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

by Anonymousreply 603/16/2013

Brown it, throw in a bottle of apple cider, and let it bubble all afternoon.

by Anonymousreply 703/16/2013


by Anonymousreply 803/16/2013

R6 --

I prepared mine exactly as you described in your post, but I forgot to toast my buns.

So I threw it all out.

by Anonymousreply 903/16/2013

Sounds nasty but it's actually very good.

by Anonymousreply 1003/16/2013

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.

by Anonymousreply 1103/16/2013

R11. You eat alone often, don't you? That sounds like pure T shit.

by Anonymousreply 1203/16/2013

R12 R11 It sounds like something you'd do with a tenderloin of pork, not a shoulder cut.

by Anonymousreply 1303/16/2013


by Anonymousreply 1403/16/2013

BTW Pernil needs salt by the spoonful ( so it's not just "add to taste")

by Anonymousreply 1503/16/2013

Pork chops and applesauce

by Anonymousreply 1603/16/2013

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.

by Anonymousreply 1703/18/2013

I'm braising some pork shoulder tonight in a port wine and broth reduction with celery, carrots, onion and garlic.

by Anonymousreply 1803/18/2013

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.

by Anonymousreply 1903/18/2013
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