jennifer_in_ma
Well-known member
I'm just not in the mood for a pulled pork dish, but need to use the pork shoulder in my fridge... Thanks!
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ISO: ISO suggestions for a boneless pork shoulder, aside from pulled pork
- Thread starter jennifer_in_ma
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In Search Of:
REC: Red-Cooked Pork with Frizzled Ginger...
RED-COOKED PORK WITH FRIZZLED GINGER
Recipe By :Gourmet/January 2003
Serving Size : 6
6 cups water
1 cup soy sauce
1 cup Chinese rice wine
1/2 cup Chinese rock sugar -- or packed light brown sugar
1 bunch scallions -- white parts smashed and greens reserved
2 1-inch thick pieces fresh ginger -- smashed
2 garlic cloves -- smashed
10 fresh cilantro stems -- (reserve leaves for garnish)
2 strips fresh orange zest -- (4- by 1-inch)
2 whole star anise
1 6-pound boneless pork butt -- (5- to 6-lb) shoulder, or blade roast, tied
1 teaspoon finely grated fresh orange zest
Accompaniment:
FRIZZLED GINGER -- (See Recipe)
Stir together water, soy sauce, wine, rock sugar, white parts of scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a deep 6- to 8-quart heavy pot and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add pork, then cover and reduce heat to low. Simmer gently, turning pork over every 30 minutes, until very tender, 4 to 4 1/2 hours. Cool pork in cooking liquid, uncovered, about 1 hour, then chill, covered, at least 8 hours.
Preheat oven to 350°F.
Transfer chilled pork to a clean cutting board, then remove string and cut meat across the grain into 1/2-inch-thick slices. Arrange pork in overlapping slices in a 13- by 9-inch glass or ceramic baking dish.
Discard fat from cooking liquid and reheat liquid over low heat until warm, then pour through a sieve into a bowl (discard solids). Transfer 2 cups cooking liquid to a 1-quart saucepan, reserving remainder for another use. Bring to a simmer, then pour over pork. Cover dish tightly with foil and heat in middle of oven until heated through, about 30 minutes.
Cut scallion greens diagonally into thin slices. Carefully pour hot broth from baking dish into a bowl and stir in scallion greens and grated zest. Serve pork with broth, topped with cilantro leaves and frizzled ginger.
RED-COOKED PORK WITH FRIZZLED GINGER
Recipe By :Gourmet/January 2003
Serving Size : 6
6 cups water
1 cup soy sauce
1 cup Chinese rice wine
1/2 cup Chinese rock sugar -- or packed light brown sugar
1 bunch scallions -- white parts smashed and greens reserved
2 1-inch thick pieces fresh ginger -- smashed
2 garlic cloves -- smashed
10 fresh cilantro stems -- (reserve leaves for garnish)
2 strips fresh orange zest -- (4- by 1-inch)
2 whole star anise
1 6-pound boneless pork butt -- (5- to 6-lb) shoulder, or blade roast, tied
1 teaspoon finely grated fresh orange zest
Accompaniment:
FRIZZLED GINGER -- (See Recipe)
Stir together water, soy sauce, wine, rock sugar, white parts of scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a deep 6- to 8-quart heavy pot and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add pork, then cover and reduce heat to low. Simmer gently, turning pork over every 30 minutes, until very tender, 4 to 4 1/2 hours. Cool pork in cooking liquid, uncovered, about 1 hour, then chill, covered, at least 8 hours.
Preheat oven to 350°F.
Transfer chilled pork to a clean cutting board, then remove string and cut meat across the grain into 1/2-inch-thick slices. Arrange pork in overlapping slices in a 13- by 9-inch glass or ceramic baking dish.
Discard fat from cooking liquid and reheat liquid over low heat until warm, then pour through a sieve into a bowl (discard solids). Transfer 2 cups cooking liquid to a 1-quart saucepan, reserving remainder for another use. Bring to a simmer, then pour over pork. Cover dish tightly with foil and heat in middle of oven until heated through, about 30 minutes.
Cut scallion greens diagonally into thin slices. Carefully pour hot broth from baking dish into a bowl and stir in scallion greens and grated zest. Serve pork with broth, topped with cilantro leaves and frizzled ginger.
REC: Beer Braised Pork Butt...
Beer Braised Pork Butt
Recipe By :Chris Schlesinger
Serving Size : 6
1 5-pound pork shoulder, butt, R-T-C -- boneless
3 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 celery stalks -- diced
2 medium onions -- diced
8 garlic cloves -- minced
1 roma tomato -- diced
1/2 cup balsamic vinegar
4 12-ounce bottles beer -- dark, preferably Guinness stout
1 Idaho potato -- peeled and cut into 1-inch cubes
1 sweet potato -- peeled and cut into 1-inch cubes
1 turnip -- peeled and cut into 1-inch cubes
1 celeriac -- peeled and diced
2 parsnips -- peeled and diced
2 carrots -- peeled and diced
1/2 cup chopped parsley -- for garnish
1. Heat oven to 250°. Rub pork butt with oil, and season liberally with salt and pepper. In a large Dutch oven over medium-high heat, place meat, fat side down. Brown each side for about 5 minutes.
2. Remove meat from pot, and pour off most of the remaining fat, reserving enough to sauté the celery, onions, and garlic until translucent (about 5 minutes). Add tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover. Transfer to oven for 3 hours.
3. After 3 hours, remove pot from oven, and skim off any excess fat. Add remaining vegetables, and cover. Return to oven for 45 to 60 minutes. When finished cooking, the meat and vegetables should be fork tender.
4. To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley.
Beer Braised Pork Butt
Recipe By :Chris Schlesinger
Serving Size : 6
1 5-pound pork shoulder, butt, R-T-C -- boneless
3 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 celery stalks -- diced
2 medium onions -- diced
8 garlic cloves -- minced
1 roma tomato -- diced
1/2 cup balsamic vinegar
4 12-ounce bottles beer -- dark, preferably Guinness stout
1 Idaho potato -- peeled and cut into 1-inch cubes
1 sweet potato -- peeled and cut into 1-inch cubes
1 turnip -- peeled and cut into 1-inch cubes
1 celeriac -- peeled and diced
2 parsnips -- peeled and diced
2 carrots -- peeled and diced
1/2 cup chopped parsley -- for garnish
1. Heat oven to 250°. Rub pork butt with oil, and season liberally with salt and pepper. In a large Dutch oven over medium-high heat, place meat, fat side down. Brown each side for about 5 minutes.
2. Remove meat from pot, and pour off most of the remaining fat, reserving enough to sauté the celery, onions, and garlic until translucent (about 5 minutes). Add tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover. Transfer to oven for 3 hours.
3. After 3 hours, remove pot from oven, and skim off any excess fat. Add remaining vegetables, and cover. Return to oven for 45 to 60 minutes. When finished cooking, the meat and vegetables should be fork tender.
4. To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley.
REC: Cider Braised Pork with Carmelized Onions
CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS
Active time: 30 min Start to finish: 3 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions ++, halved lengthwise, then cut lengthwise into 1/4 “ thick slices
3/4 cup unfiltered apple cider (I used a good German one & found it perfect)
Preheat oven to 325°F.
Remove the large deposits of fat from the surface. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. If you have trouble caramelizing, then cover for 15 minutes, but they should be completely soft.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 - 2 ½ hours, depending on the size of roast. You may want to put foil around the edge of the pot where it meets the lid, to ensure little moisture loss.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Makes 4 to 6 servings.
I served it with grainy Dijon mashed potatoes.
CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS
Active time: 30 min Start to finish: 3 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions ++, halved lengthwise, then cut lengthwise into 1/4 “ thick slices
3/4 cup unfiltered apple cider (I used a good German one & found it perfect)
Preheat oven to 325°F.
Remove the large deposits of fat from the surface. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. If you have trouble caramelizing, then cover for 15 minutes, but they should be completely soft.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 - 2 ½ hours, depending on the size of roast. You may want to put foil around the edge of the pot where it meets the lid, to ensure little moisture loss.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Makes 4 to 6 servings.
I served it with grainy Dijon mashed potatoes.
Rosemary Braised Pork Shoulder
So simple.
From Lydie Marshall's cooking in Provence.
Remove most of the last deposits of fat from the meat. Smear with about 1 T. Dijon mustard. Brown briefly in 2 t. olive oil, being careful not to burn the mustard.
In a non-stick pan, (or the same one) sized only slightly larger than the roast, place 2 garlic cloves and 1 small rosemary branch. Lay the pork on top. Then place another garlic and rosemary on top.
Braise over very low heat for 2 to 3 hours, depending on the size of the meat.
Delicious.
So simple.
From Lydie Marshall's cooking in Provence.
Remove most of the last deposits of fat from the meat. Smear with about 1 T. Dijon mustard. Brown briefly in 2 t. olive oil, being careful not to burn the mustard.
In a non-stick pan, (or the same one) sized only slightly larger than the roast, place 2 garlic cloves and 1 small rosemary branch. Lay the pork on top. Then place another garlic and rosemary on top.
Braise over very low heat for 2 to 3 hours, depending on the size of the meat.
Delicious.
jennifer_in_ma
Well-known member
Thanks, everyone! Just what I needed! (nt)
steve2-in-la
Well-known member
REC: Fig and Rosemary Pork Pot Roast
Fig and Rosemary Pork Pot Roast
2 cups DRY WHITE WINE
8 ounces DRIED CALIMYRNA (white) FIGS, stemmed, and quartered
1 Tbsp OLIVE OIL
1 3-4lb BONELESS PORK ROAST
1 medium ONION, chopped
1 medium CARROT, peeled, chopped
1 Tbsp chopped FRESH ROSEMARY
6 GARLIC CLOVES, chopped
1 14-oz can LOW FAT CHICKEN BROTH
1 Tbsp BUTTER, room temperature
1 Tbsp ALL PURPOSE FLOUR
2 Tbsp DIJON MUSTARD
Preheat oven to 300°F. Bring wine and figs to boil in a small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides about 8 minutes total. Transfer pork to platter.
Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
Return pork to pot, meat side down Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, about 1½ hours, adding figs during the last 10 minutes of roasting.
Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil.
Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper. (If you prefer your sauce smooth, drop your hand blender into the pot and have at it.)
Slice pork, transfer to platter, surround with figs and pour sauce over. Chow down.
Fig and Rosemary Pork Pot Roast
2 cups DRY WHITE WINE
8 ounces DRIED CALIMYRNA (white) FIGS, stemmed, and quartered
1 Tbsp OLIVE OIL
1 3-4lb BONELESS PORK ROAST
1 medium ONION, chopped
1 medium CARROT, peeled, chopped
1 Tbsp chopped FRESH ROSEMARY
6 GARLIC CLOVES, chopped
1 14-oz can LOW FAT CHICKEN BROTH
1 Tbsp BUTTER, room temperature
1 Tbsp ALL PURPOSE FLOUR
2 Tbsp DIJON MUSTARD
Preheat oven to 300°F. Bring wine and figs to boil in a small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides about 8 minutes total. Transfer pork to platter.
Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
Return pork to pot, meat side down Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, about 1½ hours, adding figs during the last 10 minutes of roasting.
Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil.
Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper. (If you prefer your sauce smooth, drop your hand blender into the pot and have at it.)
Slice pork, transfer to platter, surround with figs and pour sauce over. Chow down.
This came out nice: 6 Hour Shoulder Roast
SIX-HOUR PORK ROAST
6 cloves garlic, crushed
dried roast rub
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-1b) boneless pork shoulder Boston roast (not tied)
Special equipment: kitchen string
Preheat oven to 275°F.
Blend together garlic, rub mix, wine and oil.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick
layer of fat. Spread herb paste
over pork, concentrating on boned side, and tie roast with kitchen
string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven
6 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you
have one) into thick slices.
Cooks' note:
• You can make herb paste 1 day ahead and chill, covered.
SIX-HOUR PORK ROAST
6 cloves garlic, crushed
dried roast rub
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-1b) boneless pork shoulder Boston roast (not tied)
Special equipment: kitchen string
Preheat oven to 275°F.
Blend together garlic, rub mix, wine and oil.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick
layer of fat. Spread herb paste
over pork, concentrating on boned side, and tie roast with kitchen
string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven
6 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you
have one) into thick slices.
Cooks' note:
• You can make herb paste 1 day ahead and chill, covered.
steve2-in-la
Well-known member
I've made this successfully a couple of times with a bone-in roast. Wonder if that made the diff?
I think most of it was the meat itself, it was very tough. I packed that puppy up the next
day and took it back to the market for a refund. the butcher concluded it was just a "bad" piece of meat.
unfortunately, I was so upset that I tossed the sauce too and regreted doing that. I think it would have been good over chicken or such. I did think the sauce needed a bit more ompfhh.
since it's worked so well for you, I think I'll give it another try. I've made some excellent pork shoulders since that disaster. I love the combo of fig and rosemary smileys/smile.gif
day and took it back to the market for a refund. the butcher concluded it was just a "bad" piece of meat.
unfortunately, I was so upset that I tossed the sauce too and regreted doing that. I think it would have been good over chicken or such. I did think the sauce needed a bit more ompfhh.
since it's worked so well for you, I think I'll give it another try. I've made some excellent pork shoulders since that disaster. I love the combo of fig and rosemary smileys/smile.gif
steve2-in-la
Well-known member
Randi, I used 3 times the rosemary and twice the garlic. > > >
Oh, and in the final step, (sauce reduction and thickening) I throw the figs in with the sauce. Forget about the garnishment issue, they tasted great.
Finally, when all else fails, I add some of Emeril's "essence". Hmmm, guess I should try following the recipe closer.
Oh, and in the final step, (sauce reduction and thickening) I throw the figs in with the sauce. Forget about the garnishment issue, they tasted great.
Finally, when all else fails, I add some of Emeril's "essence". Hmmm, guess I should try following the recipe closer.
no you shouldn't, your tweeks are probably what put in the fab category. I was
trying to remember what I had decdided it needed and you answered that. also, I was going to puree the sauce with about half the figs in it. I'm definately going to try this again.
thanks Steve smileys/smile.gif
trying to remember what I had decdided it needed and you answered that. also, I was going to puree the sauce with about half the figs in it. I'm definately going to try this again.
thanks Steve smileys/smile.gif