Pork Shoulder: Economical, Delicious and Healthy

Gabriel Claycamp itroduced us toIntroduced us to boneless pork shoulder cushions. These 3 1/2 to 5 pound are roasts cost $1.90 per pound at Cash and Carry in Bellingham when purchased in 12 to 15 pound packages.

Gabriel Claycamp introduced us to boneless pork shoulder cushions

Pork shoulder cushions were the centerpiece for December’s Cook-In. Several people commented that they would start using more pork in their meal plan because these boneless roasts cost just $1.90 per pound at Cash & Carry in Bellingham when purchased in bags of four roasts. Pork, the other white meat not only fit their budget, they found it to be versatile and delicious. But in order to be tasty and tender, it needs to be cooked properly. Read more about two simple ways to prepare pork shoulder cushions.

 

 Before we share the two recipes, here are some tips and tricks I learned by watching my mother and more recently shared by Gabriel Claycamp, one of our talented presenters:

  • Wash the roasts by putting them in a Ziploc bag, filling the bag with water, sloshing it around, and dumping the water. Repeat until water is clear.
  • Marinate the roast by putting a cup of your favorite marinade (see recipes below) into the bag. Seal the bag and place it in the refrigerator overnight. It will tenderize the meat and add flavor.
  • You may also rub the meat with herbs and spices after patting it dry. We like Montréal® steak seasoning but it is spicy and laden with salt.
  • If you love garlic, use a paring knife to make a small slit in the meat and slide a small sliver of garlic into the slit. Do this over the entire surface and the garlic flavor will penetrate deeply into the meat.

 

Now the meat is ready to cook by either of two methods; braising or roasting. Braising will usually yield a more tender pork shoulder which is perfect for shredding. Roasting allows for either slicing or pulling but this is also influenced by the cut of meat, cooking time, and the temperature.

 

 

Roasted Pork Shoulder With Spicy Rub
A boneless pork shoulder roast with a crispy spicy outside shell. Ideal for slicing
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Ingredients
  1. One 3 1/2 to 5 pound boneless pork shoulder cushion
  2. 3 tablespoons finely processed olive oil or canola oil
  3. your favorite spice rub (we used Montréal steak rub)
Instructions
  1. Rinse the roast in clean water.
  2. Sprinkle it liberally with your favorite spice mix.
  3. Coveer and let it sit for half an hour at room temperature.
  4. Preheat oven to 475°
  5. place a rack inside a shallow baking pan
  6. place the roast on the rack and put it uncovered into the middle of the oven.
  7. Reduce temperature to 300° after 20 minutes. Continue cooking the roast until the desired tenderness is reached or meat is cooked to 160° as measured by a meat thermometer.
  8. Remove from oven and let stand for 30 minutes before slicing or pulling.
Notes
  1. By starting the roast at high temperature it will naturally turn brown. Reducing the temperature has the same effect is slow cooking.
Family Meals Project http://familymealsproject.com/
Slow Cooked Pork Shoulder with Ginger-Pineapple Marinade
Serves 20
A sweet tasting meat ideal for Asian recipes and with a sweet barbecue sauce.
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Ingredients
  1. 3 1/2 to 5 pound pork shoulder cushion.
For the marinade
  1. 1/2 C Shoyu ( Soy Sauce)
  2. 1/2 C Pineapple Juice
  3. 1/4 C Mirin (optional)
  4. • ¼ cup Brown Sugar (light or dark)
  5. • 5 – 6 glove fresh Garlic minced
  6. • 2 Tbs Fresh grated Ginger
Instructions
  1. Wash the meat in a clean bowl or Ziploc bag.
  2. Put meat back into the bag together with soy, ginger, garlic, brown sugar and pineapple juice,
  3. Let it marinate overnight in the refrigerator,
  4. Preheat the crockpot on high heat.
  5. Preheat a skillet on medium heat with olive oil.
  6. Remove the roast from the bag retaining the liquid marinade.
  7. Pat the roast dry with paper towel
  8. place the roast into the skillet, searing it two minutes per side.
  9. Place roast in the crockpot together with the marinade, adding enough water (juice) to cover 1/2 the roast.
  10. Cover the pot and reduce heat to low. Cook for 6 to 10 hours until tender.
Notes
  1. *The cooking liquid can use for several recipes. It makes a sweet gravy, or the separated liquid makes a delicious soup stock
  2. ** Some recipes call for periodic basting. I do not like the idea of lifting the lid because it lets heat and moisture out.
Adapted from Don R
Adapted from Don R
Family Meals Project http://familymealsproject.com/