Saturday, November 21, 2015

Slow roast shoulder of pork.

- Easy Roasted Pork Shoulder - I Breathe... I'm Hungry...
Easy Roasted Pork Shoulder.
Spice rub:
2 Tbsp Salt
1 Tbsp pepper
1 Tbsp cumin
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp dried oregano

Combine all of the ingredients for your spice rub in a small bowl.
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
Using your hands, pat the dry rub all over the surface of the meat.
Place in a large roasting pan skin side up.
Roast in a preheated 260 degree (C) oven for 20 minutes.
Reduce heat to 150C and roast for an additional 30 minutes per 0.500kg.
Total cooking time for an 3 kg roast should be about 4hrs and 20 minutes.
Remove the pork roast from the oven and let rest for 30 minutes.
The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
The meat should be tender enough to pull apart with forks.
Shred, adjust seasoning if necessary, and serve!

Pop the dish in the oven and roast for four hours, checking occasionally.
If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil.
For the last hour make sure the meat has no covering.
If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.

...do not use aluminum foil when roasting.
Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it.
Place a piece of parchment paper on top of the wire rack.

For an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. When it’s time to serve, scoop up the savory sauce with a slotted spoon to leave the fat behind.
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Pork Shoulder Braised in Milk

1 boneless pork shoulder, 3 1/2-4 lb. (1.75-2 kg.), trimmed of excess fat
Kosher salt and freshly ground pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
25 fresh sage leaves, coarsely chopped
4 cups (32 fl. oz./1 l.) whole milk
1 cup (8 fl. oz./250 ml.) heavy cream
3 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice

Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.

Preheat the oven to 325°F (165°C).

Season the roast generously all over with salt and pepper. In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the pork, fat side down, and sear for 3-4 minutes. Repeat to brown all sides, about 15 minutes total. Adjust the heat level so that the meat sizzles actively but does not scorch. Transfer the pork to a platter and pour off the fat from the pan.

Return the pot to medium heat and melt the remaining 2 tablespoons butter. Add the sage leaves. Cook for 1 minute. Stirring constantly, slowly pour in the milk and cream. Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt. Season generously with pepper. When the liquid begins to steam, partially cover the pot and transfer to the oven.

Cook the pork, turning it every 30 minutes, for 2 hours. Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more. Transfer the pork to a platter and let the pan sauce settle.

With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan. Push the curds through the sieve to make a smooth, creamy sauce. Warm the sauce over low heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness. Cut the pork into thick chunks and serve at once, passing the sauce at the table. Serves 6-8.
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Slow roast shoulder of pork recipe - Telegraph:
3kg shoulder of pork on the bone (Tamworth; ask your butcher to score the skin)
4 fennel, quartered lengthways
1 bulb of garlic, peeled, whole
1kg of shallots, peeled, whole
1 sprig of fresh bay leaf
1 sprig of thyme
2kg of red potatoes, cut into 2cm thick pieces cross ways
1 bottle white wine
½ litre of water
METHOD
Preheat the oven to 300F /150C/Gas 2. An hour before cooking rub salt into the skin. Salt and pepper the underside of the meat.
In a baking dish large enough to hold your pork, scatter the vegetables, leaving the potatoes until last. Place the potatoes on top of the fennel. Place the seasoned shoulder on top of the vegetables, pour in the liquids, so the meat will steam a little as well as roast.
Pop the dish in the oven and roast for four hours, checking occasionally. If the skin seems to be browning too quickly, turn it down to 250F/120C or cover with tin foil. For the last hour make sure the meat has no covering. If the crackling has not crackled, turn the oven up to 360F/180C for the last 30 mins.
Carefully put the shoulder to the side and then decant all the vegetables to a platter. Skim off the excess fat in the dish into a jug to be used at another time. Carve the meat up as best you can into hunks on to a platter, heat the remaining juices, then pour over the shoulder.

OR:
- Taccozzette con Straccoto Recipe: Pasta with Braised Pork Shoulder Ragu | Shared Appetite:

- Slow-roasted Pork Shoulder | SimplyRecipes.com
450°F = 232°C
325°F = 163°C
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