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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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Jam Lady
Joined: 28 Dec 2006 Posts: 2571 Location: New Jersey, USA
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Posted: Sat Jan 12, 19 8:19 pm Post subject: |
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I use a bone in pork shoulder (about 4 or 5 pound piece) to make pulled pork. It's a fattier cut than loin, excellent for slow cooking.
Coincidentally, I am about to cook one USA southern states style, with chopped tomatoes and tomato paste, Worcestershire sauce, dry mustard, brown sugar, cider vinegar. About 7 hours in a slow cooker.
The pork shoulder can be made Mexican style, wrapped in banana leaves and cooked in a slow cooker. That's a good choice in summer, as it can be plugged in outdoors to avoid heating up the oven. But of course at this time of year heating up the kitchen is a good thing. Seasonings include Seville orange juice, achiote seeds, cumin seeds, oregano, chile seco (may substitute hot paprika.)
Extras freeze very well. |
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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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