I got a 3-1/2 pork shoulder roast yesterday because my butcher never has them, and now I don't know what to do with it. My husband wanted a chili (epi has a great spicy pork with beans recipe that I've made numerous times), but I want something different. Suggestions? recipes?
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Pork Shoulder Roast
- Thread starter pam
- Start date
michael-in-phoenix
Well-known member
Carnitas, if you're in the mood for Mexican food. Or, Sandra's Machaca is excellent with pork, or..
...Sandra's Chile Verde:
This recipe was adapted from the Sunset Mexican Cookbook and has evolved over the years into one of our all-time favorites. I will also post a recipe for Albondigas, which is a Mexican Meatball Soup.
We always make the two together because they complement each other at the dinner table (Albondigas is an excellent soup course prior to the Carnitas), and you use the broth created by boiling the pork for carnitas as a delicious base for the soup! MMMMMmmmm!
CARNITAS (translated: "little meats")
1 4 to 5 pound pork shoulder or butt, left
whole, bone-in, but trimmed of large pieces of exterior fat and rind
1 large yellow onion, peeled, quartered
1 Tbsp. coriander seeds (whole seeds,
NOT ground)
1 1/2 tsp. cumin seeds (whole, not ground)
2 tsp. dry oregano leaves (not ground)
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat.
Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling water, as necessary, to keep meat covered.
Heat oven to 450 degrees F.
Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan.
Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Makes 6 to 8 servings.
Notes: The key to getting the flavor just right is not to be too heavy-handed with the spices. By using the whole seeds when simmering the pork, you are able to impart a flavor that does not overpower the meat. Also, as a minor point, Mexican oregano is best in this dish, not the Mediterranean oregano.
The meat makes an excellent entree by itself, but our habit is to use it as an absolutely fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
************************
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced
lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over
medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning
occasionally, until brown on all sides,
about 10 minutes, remove to a plate. Repeat
until all the pork has been browned. Remove
and discard all but 2 tablespoons of the
drippings from the pan. Add onions and
garlic and saute over medium heat until
soft, about 4 minutes. Stir in salt, cumin
and oregano. Add the tomatillos, chiles,
tomato and cilantro leaves to the pan and
stir in the stock. Heat over high heat and
bring to boiling. Return the pork to the pan
and reduce heat to low. Simmer, covered,
until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook
at a low boil, stirring occasionally, until
sauce is thickened, 20-30 minutes longer.
Stir in lime juice. To serve, spoon pork
over rice and sprinkle with sliced almonds,
cilantro leaves, radishes and lime slices.
******************************
Machaca Mexicana
Sandra in London
serves 4
1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion -- chopped
1 California or Poblano chile,
roasted and peeled
2 small tomatoes, peeled and chopped
(1/2 pound)
1/4 teaspoon ground cumin
freshly ground black pepper
Place the meat in a large saucepan.
Add water, peppercorns, 1/4 onion and salt to
taste. Bring to a boil and reduce heat. Cover
and simmer until meat is very tender, about
1 1/2 hours. Cool the meat in its broth.
Drain, reserving 1/3 cup broth. Shred the
meat with 2 forks or your fingers.
Mash the garlic with 1/4 teaspoon salt to
make a paste. Heat the oil in a large skillet.
Add chopped onion and garlic paste. Cook until
the onion is tender. Cut the chile into short
strips. Add chile strips and tomatoes to cooked
onion. Cook 3-4 minutes. Add meat, cumin and
freshly ground pepper to taste. Cook and stir
until meat is heated through. Stir in the
reserved broth. Taste and add salt if needed.
For each taco, place a spoonful of machaca on
a warm tortilla. Top with avocado
(mashed with lime juice and salt), chopped
raw onions, chopped cilantro and fresh salsa.
Fold tortilla and eat immediately
...Sandra's Chile Verde:
This recipe was adapted from the Sunset Mexican Cookbook and has evolved over the years into one of our all-time favorites. I will also post a recipe for Albondigas, which is a Mexican Meatball Soup.
We always make the two together because they complement each other at the dinner table (Albondigas is an excellent soup course prior to the Carnitas), and you use the broth created by boiling the pork for carnitas as a delicious base for the soup! MMMMMmmmm!
CARNITAS (translated: "little meats")
1 4 to 5 pound pork shoulder or butt, left
whole, bone-in, but trimmed of large pieces of exterior fat and rind
1 large yellow onion, peeled, quartered
1 Tbsp. coriander seeds (whole seeds,
NOT ground)
1 1/2 tsp. cumin seeds (whole, not ground)
2 tsp. dry oregano leaves (not ground)
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat.
Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling water, as necessary, to keep meat covered.
Heat oven to 450 degrees F.
Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan.
Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Makes 6 to 8 servings.
Notes: The key to getting the flavor just right is not to be too heavy-handed with the spices. By using the whole seeds when simmering the pork, you are able to impart a flavor that does not overpower the meat. Also, as a minor point, Mexican oregano is best in this dish, not the Mediterranean oregano.
The meat makes an excellent entree by itself, but our habit is to use it as an absolutely fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
************************
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced
lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over
medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning
occasionally, until brown on all sides,
about 10 minutes, remove to a plate. Repeat
until all the pork has been browned. Remove
and discard all but 2 tablespoons of the
drippings from the pan. Add onions and
garlic and saute over medium heat until
soft, about 4 minutes. Stir in salt, cumin
and oregano. Add the tomatillos, chiles,
tomato and cilantro leaves to the pan and
stir in the stock. Heat over high heat and
bring to boiling. Return the pork to the pan
and reduce heat to low. Simmer, covered,
until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook
at a low boil, stirring occasionally, until
sauce is thickened, 20-30 minutes longer.
Stir in lime juice. To serve, spoon pork
over rice and sprinkle with sliced almonds,
cilantro leaves, radishes and lime slices.
******************************
Machaca Mexicana
Sandra in London
serves 4
1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion -- chopped
1 California or Poblano chile,
roasted and peeled
2 small tomatoes, peeled and chopped
(1/2 pound)
1/4 teaspoon ground cumin
freshly ground black pepper
Place the meat in a large saucepan.
Add water, peppercorns, 1/4 onion and salt to
taste. Bring to a boil and reduce heat. Cover
and simmer until meat is very tender, about
1 1/2 hours. Cool the meat in its broth.
Drain, reserving 1/3 cup broth. Shred the
meat with 2 forks or your fingers.
Mash the garlic with 1/4 teaspoon salt to
make a paste. Heat the oil in a large skillet.
Add chopped onion and garlic paste. Cook until
the onion is tender. Cut the chile into short
strips. Add chile strips and tomatoes to cooked
onion. Cook 3-4 minutes. Add meat, cumin and
freshly ground pepper to taste. Cook and stir
until meat is heated through. Stir in the
reserved broth. Taste and add salt if needed.
For each taco, place a spoonful of machaca on
a warm tortilla. Top with avocado
(mashed with lime juice and salt), chopped
raw onions, chopped cilantro and fresh salsa.
Fold tortilla and eat immediately
Oh tons of suggestions. There are lots posted here. But:
Cathy Z's mom's pork with sauerkraut which on on Friday's menu in this household. In T&T probably. Very different. Very delicious.
Just roasted with lots of root vegetables around it and rubbed with dry mustard and garlic.
A rub of Ground coriander, cumin, garlic, s&p and then served with a pear chutney or Cumberland sauce.
Or this one which gets raves as well (from epicurious)
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 British one)
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.
Cathy Z's mom's pork with sauerkraut which on on Friday's menu in this household. In T&T probably. Very different. Very delicious.
Just roasted with lots of root vegetables around it and rubbed with dry mustard and garlic.
A rub of Ground coriander, cumin, garlic, s&p and then served with a pear chutney or Cumberland sauce.
Or this one which gets raves as well (from epicurious)
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 British one)
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.
shaun-in-to
Well-known member
We're big fans of slow-roasted pork shoulder with apple and fennel posted by MarilynFL
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9496
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9496
I like it slow-cooked with a little cherry sauce. REC: Pork with Cherry Glaze
3-4 lb pork shoulder roast
1 onion, sliced
1/2 cup cherry pie filling
1 Tbsp vinegar
2 tsp tarragon (dried)
1 tsp salt
1/2 tsp white pepper
Brown pork and onions in a frying pan and the place in crockpot with other ingredients. Set on LO for 6-7 hours or until pork is done (I usually cook until internal temperature is about 155 degrees F).
3-4 lb pork shoulder roast
1 onion, sliced
1/2 cup cherry pie filling
1 Tbsp vinegar
2 tsp tarragon (dried)
1 tsp salt
1/2 tsp white pepper
Brown pork and onions in a frying pan and the place in crockpot with other ingredients. Set on LO for 6-7 hours or until pork is done (I usually cook until internal temperature is about 155 degrees F).
melissa-dallas
Well-known member
Rec: Green Chili a la James Sims
A guy I used to work with made this and brought it to work several times and it was so good. This is a loose recipe and NOT New Mexico style. Adjust ingredients to your taste.
3 pounds of pork roast cut in largish cubes
3 pounds of beef chuck roast cut in largish cubes
2 chopped onions
a few tablespoons of minced garlic
2 bottles of beer (or more)
1 pound( or more) of roasted, peeled and diced anaheim chiles
1 tsp of oregano
1 tsp of cumin
salt & pepper to taste
Sear the meat and onions. Add remaining ingredients. Simmer until meat is very tender.
Serve over fritos with diced onion, tomatos, sour cream, diced avocado, etc.
A guy I used to work with made this and brought it to work several times and it was so good. This is a loose recipe and NOT New Mexico style. Adjust ingredients to your taste.
3 pounds of pork roast cut in largish cubes
3 pounds of beef chuck roast cut in largish cubes
2 chopped onions
a few tablespoons of minced garlic
2 bottles of beer (or more)
1 pound( or more) of roasted, peeled and diced anaheim chiles
1 tsp of oregano
1 tsp of cumin
salt & pepper to taste
Sear the meat and onions. Add remaining ingredients. Simmer until meat is very tender.
Serve over fritos with diced onion, tomatos, sour cream, diced avocado, etc.
sandi-in-hawaii
Well-known member
Ooh, this sounds yum!