roast pork shoulder?

pollyanna24

Sorry if I seem a little confused, but the pork shoulder I have isn't one big lump with skin on. It's like 4/5 little steaks or escalopes in a packet.

I'm now thinking of just putting them in the slow cooker as suggested here. Will that still work?

Janden

Sorry, I thought you meant the rolled shoulder of pork. As they are in small pieces I wouldn't suggest you slow cook them without any liquid.
Jan

voiceofreason

pollyanna24 wrote: »

Sorry if I seem a little confused, but the pork shoulder I have isn't one big lump with skin on. It's like 4/5 little steaks or escalopes in a packet.

I'm now thinking of just putting them in the slow cooker as suggested here. Will that still work?

Oooh, might dry them out - leave them all tough and nasty!

Cook them like porkchops, I'd say - rub them with pepper and a bit of garlic if you have it, then grill or fry until cooked through and golden.

Yum!

pollyanna24

voiceofreason wrote: »

Oooh, might dry them out - leave them all tough and nasty!

Cook them like porkchops, I'd say - rub them with pepper and a bit of garlic if you have it, then grill or fry until cooked through and golden.

Yum!

Will that really work? Just frying them? I thought the cheaper cuts of meat had to be cooked for longer. Ho hum. My mum suggested a casserole or stew, but I need a nice basic recipe even to do this!

Any

pollyanna24 wrote: »

Will that really work? Just frying them? I thought the cheaper cuts of meat had to be cooked for longer. Ho hum. My mum suggested a casserole or stew, but I need a nice basic recipe even to do this!

Whether meat need a long cooking is not given by price, but by the part of the body of a pig it's coming from...
I think Shoulder of pork is very under rated in England. Abroad they mainly barbecue pork shoulder because thanks to the fat it doesn't go dry but it stays nice and moist.
I sometimes make steaks from it, then cover it in sweet chilli sauce off the shell from supermarket, add a bit of garlig, cover it in tin foil and put into the oven to cook for 20-30 mins. That is nice.
And if you leave it in longer, you don't do anything wrong. It's very difficult to kill pork shoulder piece of meat...

miss_corerupted

Hi all,
I have a pork shoulder i'm about to start cooking. Any ideas for stuff i should do or do i just chuck it in oven??

thank you

onetomany

omg i carnt belive no one anserwed i would kind of think its called score it, kinda slash it with a knife (hope im making sence) then i rub sea salt into the skin, then bung in oven cover lightly with foil for first hour, probley to late but hope it helps hun

Pretani

I've found that covering pork with crushed black pepper is super. sear the pork and pepper crust, then cook in the oven without foil and don't be afriad of it slightly burning on the outsite. (this is what gives it the delicious flavour) Once done, place in a pan/pot and add some garlic butter and parsley and continue to turn pork, untill well coated. Let it rest and serve

the flavour is superb. this is also good with steak, but i think it's better with pork

poppet

Bit late i know, you've probably eaten it and washed up by now :rotfl:

But i love shoulder of pork, I usually cook mine in the slow cooker so the meat falls off the bone. I shove thin slices of peeled garlic into the meat, making small cuts all over the meat and then poke a sliver of garlic inside each cut....hmmmmm.

Penelope_Penguin

miss_corerupted wrote: »

Hi all,
I have a pork shoulder i'm about to start cooking. Any ideas for stuff i should do or do i just chuck it in oven??

thank you

I put roughly chopped veg (carrot, onion, garlic, fennel, celery) into a roasting tin and the pork on top of that. I then slow roast until it's cooked

I'll add this to the exisitng thread as there are lots more recipes there

Penny. x