Cooking a shoulder of pork

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Cooking a shoulder of pork
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Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Apr 21, 12 11:51 am Post subject: Cooking a shoulder of pork
I have a rather oddly butchered shoulder of Kune Kune (a result of my crash course in butchery when OH hurt his hand) and I was wondering if I could cook in on top of the cooker with lots of stock, veggies, beans etc or would that make the liquid too fatty? If not has anyone got a good method to cook it that does not involve the oven?

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Sat Apr 21, 12 12:07 pm Post subject:
if I were going to cook it on stove top I would use a dutch oven - le expensive as we call them - and cook it very very slowly and for very long time - then i would let it go cold enough to lift the fat - and there will be lots, off, then take it off the bone and make a casserole sort of thing. or alternatively I would bone it out and mince it or something and take it from there.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Apr 21, 12 12:12 pm Post subject:
I did think about cooling it to skim off the fat but I was hoping to eat it tonight. I suppose I could save it for later in the week and do something with eggs for this evening

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Sat Apr 21, 12 12:16 pm Post subject:
do you have a gravy separator jug? cos you could take the fat off using that

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Apr 21, 12 12:41 pm Post subject:

colour it green wrote:

do you have a gravy separator jug? cos you could take the fat off using that

Nope

Bebo

Joined: 21 May 2007
Posts: 12590
Location: East Sussex

Posted: Sat Apr 21, 12 1:06 pm Post subject:
Dice it up, in the process cut of the worst of the fat. Then make this with it. https://www.deliaonline.com/recipes/cuisine/asian/chinese/oriental-pork-casserole-with-stir-fried-green-vegetables.html

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sat Apr 21, 12 1:27 pm Post subject:
Slow roast it on a rack. The fat will drain out.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Sat Apr 21, 12 1:37 pm Post subject:

Green Rosie wrote:

colour it green wrote:

do you have a gravy separator jug? cos you could take the fat off using that

Nope

how about a turkey baster? you can pour the stock into a glass bowl or jug and suck the fat layer off with the baster.

Why are you avoiding the oven?

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4630
Location: Peeping over your shoulder

Posted: Sat Apr 21, 12 1:40 pm Post subject:
Would the dutch oven work with a rack in it? You could remove some of the fat partway through "roasting" then add veg etc to cook in the "fresh" drippings?

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Sat Apr 21, 12 2:24 pm Post subject:
if a whole kune shoulder it would be 15 kg maybe simmer in stock 6 hrs ,roast beside fire 2 hrs with a nice glaze

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Apr 21, 12 2:25 pm Post subject:

colour it green wrote:

Why are you avoiding the oven?

Because my oven door is broken, has to be held rather loosely shut with a screw and as such it uses far more leccy than it should

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Sat Apr 21, 12 2:26 pm Post subject:
oops maybe by shoulder you mean only shoulder rather than front quarter from ribs to trotter

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Apr 21, 12 2:28 pm Post subject:
It was from a small piglet so only very small - I was hoping the addition of lots of veg would ensure it fed us all sufficiently! (I suppose I could always use the gite oven although I would HAVE to clean it afterwards )

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Sat Apr 21, 12 2:35 pm Post subject:
boil ,bbq ,use the stock to cook off lots of veg for now and freezing

Mustang

Joined: 15 Jul 2005
Posts: 768
Location: Sunny Suffolk

Posted: Sat Apr 21, 12 2:48 pm Post subject: Roast pork in a pit

Get a spade. Dig yourself a hole in the back garden, about a 50cm deep. Put in some bricks, stones or whatever in the bottom, to firmly support a grill about 10cm up from the bottom of the pit. Start a fire in the pit. Add loads of wood and burn for a couple of hours or so to get the hot ashes. Put the grill in the pit, above the mega hot ashes.

In the meantime, brine your pork for as long as possible. Drain it, wrap twice in foil. Then wrap twice in newspaper, then soak that. Then another 2 layers of foil.

Put it on the grill in the pit. Cover with an upturned metal bucket, or sheet, or lots of foil to trap the heat. Then cover the whole thing with the soil that you dug out of the pit.

Leave for 8 to 10 hours. Then, carefully dig down, and find your cooked pork.

If poss, use a temp prob to ensure internal temp is 63C. If too cool, put back in the pit.

When cooked, throw some extra logs into the pit, light a fire, and serve up around the bonfire.

https://www.nytimes.com/2011/08/03/dining/cooking-pork-in-a-fire-pit.html

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