Yoo, hoo, Marilyn FL. Pork shoulder?
- Thread starter anna_x
- Start date
Hi Anna, just got back into town...here's how I adjusted Kenji's recipe
He called for specific dried chilies, but I used what I could find:
1 chili ancho (mild)
1 chili guarjillo (medium)
1 California (anaheim?) (mild)
Since this was being served to a group, I wanted to keep it in the "not hot, but still flavorful" range. Two of the chilies were rated as mild and one was medium.
I only used 2 small chipotle chilies (instead of 4) and
1 TBL of canned sauce (La Costera) (instead of 2).
To remove more heat, I pulled out all the seeds and ribs for all the chilies (including the jarred stuff).
Since I used meaty oxtails (good option) I only needed 1 TBL of oil as the oxtails gave off more fat to sauté the veggies. When all was done, I pureed in my Vitamix.
A friend suggested I use a crock pot, but 70 minutes later--on HIGH--the sauce was just warm. So I thought "enough of that" and put the meat in a dutch oven, brought the finished sauce to a boil, poured it over and started baking it. In 3 hours a metal skewer stood upright and Kenji's notes said that wasn't cooked long enough. So I baked it for another hour and the skewer slid in and came right back out. That was the sign it was done. Since I had time in the crockpot + baking, I can't give an exact length, but it was at least 4 hours. When it was cool, I put it all in the frig for our luncheon a few days later. Once cold, I skimmed off the majority of the fat on top of the dish.
I used a 4 pound shoulder and it turned out perfect. All I lost was the bones and about 4 oz of a tough grizzle. The rest shredded beautifully. To reheat I shredded it and then added sauce so it wasn't overly soupy.
Larry and I loved the finished result. I was in break room prepping the burritos for the luncheon and adding pico de gallo and sauce to each piece. I gave samples away to folks there and they raved about it. However, only one person from my group mentioned how good it was and then I left work soon afterward. Usually folks will tell you when they like stuff in the hope you will bring in even more free food. So now I'm not feeling as confident about the end result.
However, for me--with my total lack of experience cooking meat--it was definitely a win and I'd do it again the exact same way.
He called for specific dried chilies, but I used what I could find:
1 chili ancho (mild)
1 chili guarjillo (medium)
1 California (anaheim?) (mild)
Since this was being served to a group, I wanted to keep it in the "not hot, but still flavorful" range. Two of the chilies were rated as mild and one was medium.
I only used 2 small chipotle chilies (instead of 4) and
1 TBL of canned sauce (La Costera) (instead of 2).
To remove more heat, I pulled out all the seeds and ribs for all the chilies (including the jarred stuff).
Since I used meaty oxtails (good option) I only needed 1 TBL of oil as the oxtails gave off more fat to sauté the veggies. When all was done, I pureed in my Vitamix.
A friend suggested I use a crock pot, but 70 minutes later--on HIGH--the sauce was just warm. So I thought "enough of that" and put the meat in a dutch oven, brought the finished sauce to a boil, poured it over and started baking it. In 3 hours a metal skewer stood upright and Kenji's notes said that wasn't cooked long enough. So I baked it for another hour and the skewer slid in and came right back out. That was the sign it was done. Since I had time in the crockpot + baking, I can't give an exact length, but it was at least 4 hours. When it was cool, I put it all in the frig for our luncheon a few days later. Once cold, I skimmed off the majority of the fat on top of the dish.
I used a 4 pound shoulder and it turned out perfect. All I lost was the bones and about 4 oz of a tough grizzle. The rest shredded beautifully. To reheat I shredded it and then added sauce so it wasn't overly soupy.
Larry and I loved the finished result. I was in break room prepping the burritos for the luncheon and adding pico de gallo and sauce to each piece. I gave samples away to folks there and they raved about it. However, only one person from my group mentioned how good it was and then I left work soon afterward. Usually folks will tell you when they like stuff in the hope you will bring in even more free food. So now I'm not feeling as confident about the end result.
However, for me--with my total lack of experience cooking meat--it was definitely a win and I'd do it again the exact same way.
I was surprised at how the price of oxtails creeped up in price. We used to use it often for a
hungarian soup. Years ago, in hungary, it was considered the lowest $ to make a beef soup. (Remember it is ox tails!) It has recently raised up in $$, that it no longer a "side" but a main meal. I have trouble eating them when they are "whole" and you can visualize the tail. No idea why, as I do not have troubles with other meat or cuts of meat, but for some reason, the tail seems to bother me. ((As I pet my Teddy Bear Dog!))
hungarian soup. Years ago, in hungary, it was considered the lowest $ to make a beef soup. (Remember it is ox tails!) It has recently raised up in $$, that it no longer a "side" but a main meal. I have trouble eating them when they are "whole" and you can visualize the tail. No idea why, as I do not have troubles with other meat or cuts of meat, but for some reason, the tail seems to bother me. ((As I pet my Teddy Bear Dog!))
Wow...you're lucky to have that price. My shoulder was $4/lb, but I got it 50% off during a sale.
This only makes the third time I have cooked this cut of meat. The first time I used Michael's carnitas recipe and it was great. So great that I immediately made it again and it was a complete bust. More than half of the meat was tough and inedible. I seem to recall that Michael said sometimes the cut includes a muscle which just tightens during cooking. So I've never spent the time or money on it again until I read about the barbacoa flavoring. That sounded like it was worth the work.
This only makes the third time I have cooked this cut of meat. The first time I used Michael's carnitas recipe and it was great. So great that I immediately made it again and it was a complete bust. More than half of the meat was tough and inedible. I seem to recall that Michael said sometimes the cut includes a muscle which just tightens during cooking. So I've never spent the time or money on it again until I read about the barbacoa flavoring. That sounded like it was worth the work.
I would never have made pulled pork with that price meat--and pulled pork would have never
been invented at that point!! It's for a CHEAP cut of meat that needs long and low cooking--historically and now!! I really won't even make it when it is $2/lb unless it HAS to happen. Sorry 'bout your situation
Please find an ethnic latino grocery and get it there, but oxtails will still be that $5 price~~ just not worth it. I do think short ribs are worth it.
One time I had a problem with a piece my son had bought and put me in charge of cooking--just would not get tender. Strange--only time it has happened.
been invented at that point!! It's for a CHEAP cut of meat that needs long and low cooking--historically and now!! I really won't even make it when it is $2/lb unless it HAS to happen. Sorry 'bout your situation
Please find an ethnic latino grocery and get it there, but oxtails will still be that $5 price~~ just not worth it. I do think short ribs are worth it.
One time I had a problem with a piece my son had bought and put me in charge of cooking--just would not get tender. Strange--only time it has happened.
But your ethnic markets are different from ours who serve a much smaller population.
But even in San Antonio, for example, fajita meat is much cheaper than it is here.
Just depends on where you shop==and pulled pork is "the South" originally.
It was just a suggestion which I have found true in my town. Hope it might help. LOTS of latino markets in Florida--it would be interesting to know.
But even in San Antonio, for example, fajita meat is much cheaper than it is here.
Just depends on where you shop==and pulled pork is "the South" originally.
It was just a suggestion which I have found true in my town. Hope it might help. LOTS of latino markets in Florida--it would be interesting to know.
melissa-dallas
Well-known member
Yes, here too. I bought fresh picnics for .69 per lb a couple of years ago on sale
Our local Smart-n-Final has Pork Picnic shoulder roast for .89/lb. I can get . . . .
1$ a pound prices pretty regularly and can sometimes get boneless pork cushion meat (have not found out exactly what this is, but it is meat, not a by-product) for $1.49/lb and can regularly get bone-in, end cut pork loin chops for about $1.29/lb, and sales for this are $.99/lb or lower.
I remember that years ago, I just could NOT get a pork roast in Anchorage, Alaska--there was just no demand, the butcher said. . .
1$ a pound prices pretty regularly and can sometimes get boneless pork cushion meat (have not found out exactly what this is, but it is meat, not a by-product) for $1.49/lb and can regularly get bone-in, end cut pork loin chops for about $1.29/lb, and sales for this are $.99/lb or lower.
I remember that years ago, I just could NOT get a pork roast in Anchorage, Alaska--there was just no demand, the butcher said. . .
