roast pork shoulder?

curlytop12

good evening,
remember reading something on here about gammon in cola done in SC.
anyhow,shop didn't have any gammon so i got some "shoulder of pork"-great hunk of flesh,with a fat rind tied around it.(£2.37!)
will this work with the cola scenario please?
OMG.hope it's a yes,otherwise will be back on here asking what the heck i do with it!!
cheers:)

zippychick

Gammon in coke seems to be the order of the day

I'm not a pork fan so am unsure but I do know apple and pork go well so you could try cooking it in apple juice - thats what PP always recommends.

Hopefully someone else can help more!

Some pork links

roast pork shoulder

Pork steaks/cubes need using up

What can i do with diced pork?

Pork belly

Leftover roast pork


ill merge this later

Zip

curlytop12

thankyou,will have a browse....

sooty&sweep

Hi

I always usually roast a shoulder of pork. If you score the rind and rub a little salt in you should get lovely pork crackling. Start it off at a high heat and the turn it down for most of its cooking time. Because it has quite a lot of fat through it it will always be lovely and moist when its cooked

Or you can trim the rind off it and cook it in a casserole.

Jen

EstherH

Gem68: is your shoulder of pork pink bacony coloured or meat coloured? Don't know if you know what I mean but in with the gammon and bacon joints in our Morrisons they have something that is actually called pork but looks just like the gammon joints only it is smaller and the basics range. This tastes just like the gammon when it is cooked and I used it as part of a buffet and everyone commented on how nice the ham was. If it is the same as this I am sure it will be fine done in the cola.

Penelope_Penguin

gem68 wrote: »

good evening,
remember reading something on here about gammon in cola done in SC.
anyhow,shop didn't have any gammon so i got some "shoulder of pork"-great hunk of flesh,with a fat rind tied around it.(£2.37!)
will this work with the cola scenario please?
OMG.hope it's a yes,otherwise will be back on here asking what the heck i do with it!!
cheers:)

Gammon is a cured pork product, similar to ham or bacon. You have fresh pork

I'd slow roast your joint; that way you'll get great crackling

As zippy says, I cook gammon in apple juice. Why waste a perfectly good piece of meat by cooking it in a mixture of additives, e-numbers, and phosphoric acid :eek:

heretolearn_2

A big yummy perfect bit of pork crackling - all for meeeeeeee :j

Just chopped up a pork shoulder from Asda - half price offer - cost £5.63 and it's turned into 5 pork chops for later in the week (gone into freezer) and a massive pile of pork cubes which are turning into a generous sized curry along with a pot of sauce and odds and ends of veg: one and a half onions, one big carrot, a handful or wrinkly cherry toms and some leftover boiled potatoes. Two meals for 5 people, extra costs for veg and sauce approx £1.50 - = around 35p a serving.

And best of all there was a nice big spare bit of skin/fat which I whacked under the grill and I'm crunching my way through now and I'm not sharing with ANYONE!

geri1965_2

I was about to guess, but you already told me.

*max*

Hi! I have a pork shoulder joint, and would like to cook it in my cast iron pot in the oven. It has a layer of hard skin and fat nearly all the way round it. Do I need to take this off first, or do I leave it on?

I also have some cider, so can I just put some in pot to cook it in? I would like to slow cook it so it becomes really tender and falls apart.

Finally, it is still in the freezer, so do I have to defrost it first, or can I cook it from frozen?

Thank you!

Mrs_P_Pincher

Leave the skin on - that will give you crackling.

Yes you can just put the cider in as cooking liquid and finally, I would thaw first.

Mrs P P