Roast pork shoulder options

[truck71]

Picked up a 1.1kg joint in the bargain basement bin at Sainsburys for £2.50, defrosting it to cook later today. What would you do to get the best from it?

[miniman]

Rub it with smoked paprika and mustard powder, then slow roast on a big pile of onions, leeks, carrots, garlic, herbs with a couple of glasses of white wine thrown in. Covered, at around 160deg for 4 hours or so. Then shred it.

[truck71]

miniman said:

Rub it with smoked paprika and mustard powder, then slow roast on a big pile of onions, leeks, carrots, garlic, herbs with a couple of glasses of white wine thrown in. Covered, at around 160deg for 4 hours or so. Then shred it.

Great suggestion, thanks.

[Pferdestarke]

How was it?

[Mobile Chicane]

Slit and smear all over with Dunn's River jerk paste (or make your own) then slow cook in a crock pot or slow smoke on the BBQ.

Whichever seasoning you choose, shoulder needs long and low cooking.

[truck71]

Pferdestarke said:

How was it?

Excellent, I decided not to shred it in the end and carved it. Served it with a chilli and garlic courgette bake and small baked potatoes and it made a really tasty and unconventional meal. Turned the balance into a stir fry and got four meals from it. Made a stock from the vegetable base by deglazing the roasting tin which I froze for future use. When the ingredients are cheap it gives the confidence to be a bit experimental, surprising what you can conjure up.

[Pferdestarke]

I like your thinking. And sometimes it is better carved than shredded. We're all a bit saturated with pulled pork this and that at the moment.

I'm craving a roast pork shoulder. No glaze, no smoke. Just slow roasted with salt and nothing else. Once I'm through my current busy period I'm having one.

[thetapeworm]

Old Jamie Oliver has never let me down when it comes to a shoulder.

http://www.jamieoliver.com/recipes/pork-recipes/6-...

[toon10]

Top tip if you have a slow cooker is to use a good rub on the shoulder and a miniture can of Dr. Pepper to keep it moist and flavoured. I use warmed up JD BBQ sauce after it's pulled and it never dissapoints.

[Bonefish Blues]

thetapeworm said:

Old Jamie Oliver has never let me down when it comes to a shoulder.

http://www.jamieoliver.com/recipes/pork-recipes/6-...

This.