Coincidental to making the most excellent pulled pork a few
days ago, I watched Jamie Oliver make a Spicy Pork and
Chili-Pepper Goulash on his show. It looked so good! Now
I have to find a boneless shoulder. My new favorite cut of pork.

http://www.foodnetwork.com/food/reci...100311,00.html

or

http://preview.tinyurl.com/2qtmv5

nancy

On Jan 28, 8:46 am, "Nancy Young" > wrote:
> Coincidental to making the most excellent pulled pork a few
> days ago, I watched Jamie Oliver make a Spicy Pork and
> Chili-Pepper Goulash on his show. It looked so good! Now
> I have to find a boneless shoulder. My new favorite cut of pork.
>
> http://www.foodnetwork.com/food/reci...OOD_9936_10031...
>
> or
>
> http://preview.tinyurl.com/2qtmv5
>
> nancy

Hi Nancy, for the pulled pork you needn't pay more for a boneless
roast. When they are done cooking you can literally pull the bone out
with your fingers it is all so tender. We stopped buying the boneless
roasts. Nan

"Nanzi" > wrote

> On Jan 28, 8:46 am, "Nancy Young" > wrote:
>> Coincidental to making the most excellent pulled pork a few
>> days ago, I watched Jamie Oliver make a Spicy Pork and
>> Chili-Pepper Goulash on his show. It looked so good! Now
>> I have to find a boneless shoulder. My new favorite cut of pork.
>>
>> http://www.foodnetwork.com/food/reci...OOD_9936_10031...
>>
>> or
>>
>> http://preview.tinyurl.com/2qtmv5
>>
>> nancy
>
> Hi Nancy, for the pulled pork you needn't pay more for a boneless
> roast. When they are done cooking you can literally pull the bone out
> with your fingers it is all so tender. We stopped buying the boneless
> roasts. Nan

Thanks! I did use bone in for the pulled pork. This recipe is
for pork goulash, do you think the same thing applies? Because
I was just happy to find a bone in pork shoulder, not sure I'll be
coming across a boneless one.

nancy

On Jan 28, 9:49*am, "Nancy Young" > wrote:
> "Nanzi" > wrote
>
>
>
>
>
> > On Jan 28, 8:46 am, "Nancy Young" > wrote:
> >> Coincidental to making the most excellent pulled pork a few
> >> days ago, I watched Jamie Oliver make a Spicy Pork and
> >> Chili-Pepper Goulash on his show. *It looked so good! *Now
> >> I have to find a boneless shoulder. *My new favorite cut of pork.
>
> >>http://www.foodnetwork.com/food/reci...OOD_9936_10031...
>
> >> or
>
> >>http://preview.tinyurl.com/2qtmv5
>
> >> nancy
>
> > Hi Nancy, for the pulled pork you needn't pay more for a boneless
> > roast. When they are done cooking you can literally pull the bone out
> > with your fingers it is all so tender. We stopped buying the boneless
> > roasts. Nan
>
> Thanks! *I did use bone in for the pulled pork. *This recipe is
> for pork goulash, do you think the same thing applies? *Because
> I was just happy to find a bone in pork shoulder, not sure I'll be
> coming across a boneless one.
>
> nancy- Hide quoted text -
>
> - Show quoted text -

I think cooking with the bone in also adds a lot of flavor. I don't
know why goulash wouldn't be the same....long, slow cooking, the bone
is always going to fall away from the meat.

N.

"Sqwertz" > wrote

> On Mon, 28 Jan 2008 10:49:13 -0500, Nancy Young wrote:
>
>> Thanks! I did use bone in for the pulled pork. This recipe is
>> for pork goulash, do you think the same thing applies? Because
>> I was just happy to find a bone in pork shoulder, not sure I'll be
>> coming across a boneless one.
>
> For a goulash, you could just bone your own (there's a joke in
> there someplace), as it wouldn't need to be a whole piece of
> meat. They're easy to bone if you don't need it in one piece.

Gotcha. And I do have a boning knife if it does give me a
hard time. Heh.

nancy

"Nancy Young" > wrote in message
...
>
> "Nanzi" > wrote
>
>> On Jan 28, 8:46 am, "Nancy Young" > wrote:
>>> Coincidental to making the most excellent pulled pork a few
>>> days ago, I watched Jamie Oliver make a Spicy Pork and
>>> Chili-Pepper Goulash on his show. It looked so good! Now
>>> I have to find a boneless shoulder. My new favorite cut of pork.
>>>
>>> http://www.foodnetwork.com/food/reci...OOD_9936_10031...
>>>
>>> or
>>>
>>> http://preview.tinyurl.com/2qtmv5
>>>
>>> nancy
>>
>> Hi Nancy, for the pulled pork you needn't pay more for a boneless
>> roast. When they are done cooking you can literally pull the bone out
>> with your fingers it is all so tender. We stopped buying the boneless
>> roasts. Nan
>
> Thanks! I did use bone in for the pulled pork. This recipe is
> for pork goulash, do you think the same thing applies? Because
> I was just happy to find a bone in pork shoulder, not sure I'll be
> coming across a boneless one.
>
> nancy
>

I'd use whichever is cheaper. The one with the bone has more flavor and
you'll still be able to pull the bone out. We call it the "pop up timer".
When you can pull that bone out, it's finished!


helen

"Nancy Young" > wrote:
> Coincidental to making the most excellent pulled pork a few
> days ago, I watched Jamie Oliver make a Spicy Pork and
> Chili-Pepper Goulash on his show. �It looked so good! �Now
> I have to find a boneless shoulder. �My new favorite cut of pork.

Pork shoulder, or in Puerto Rican, "pernil"... a very inexpensive cut
and easy to remove the bone but completely unneceassy as if you cook
it long enough to make pulled park the bone will fall away on it's
own. Any Hispanic market will have pernil by the mega-tons... and
typically their butchers are very accomodating, they will prepare a
cut of meat however you like.

http://www.elboricua.com/pernil.html

http://www.elboricua.com/pernil_RChef.html

SHELDON

"chefhelen" > wrote

> "Nancy Young" > wrote

>> Thanks! I did use bone in for the pulled pork. This recipe is
>> for pork goulash, do you think the same thing applies? Because
>> I was just happy to find a bone in pork shoulder, not sure I'll be
>> coming across a boneless one.

> I'd use whichever is cheaper. The one with the bone has more flavor and
> you'll still be able to pull the bone out. We call it the "pop up timer".
> When you can pull that bone out, it's finished!

There you go! I do prefer pork to be bone in, too. Looked
in the store today and there were no pork shoulders to be had,
so I'll live to worry about it another day.

This is in response to Sheldon, too. A town near me has been
showing a much more Hispanic population, and for that reason,
more Hispanic stores. I should make an effort to become familiar
with them, so I'll be checking that out, soon. One market I saw
advertised homemade tamales, as a matter of fact. Thanks for
the idea.

nancy

On Mon, 28 Jan 2008 14:39:56 -0500, "Nancy Young" >
wrote:

>
>"chefhelen" > wrote
>
>> "Nancy Young" > wrote
>
>>> Thanks! I did use bone in for the pulled pork. This recipe is
>>> for pork goulash, do you think the same thing applies? Because
>>> I was just happy to find a bone in pork shoulder, not sure I'll be
>>> coming across a boneless one.
>
>> I'd use whichever is cheaper. The one with the bone has more flavor and
>> you'll still be able to pull the bone out. We call it the "pop up timer".
>> When you can pull that bone out, it's finished!
>
>There you go! I do prefer pork to be bone in, too. Looked
>in the store today and there were no pork shoulders to be had,
>so I'll live to worry about it another day.
>
>This is in response to Sheldon, too. A town near me has been
>showing a much more Hispanic population, and for that reason,
>more Hispanic stores. I should make an effort to become familiar
>with them, so I'll be checking that out, soon. One market I saw
>advertised homemade tamales, as a matter of fact. Thanks for
>the idea.

Mexican stores around here always have fresh hams a very good prices.
They're hard to find otherwise unless you have a real butcher.

Lou

"Nancy Young" > wrote in message
. ..
>
> There you go! I do prefer pork to be bone in, too. Looked
> in the store today and there were no pork shoulders to be had,
> so I'll live to worry about it another day.

Pork shoulder is both the butt (Boston butt) plus the picnic. What you
probably want is the butt (Boston butt). The whole shoulder is probably 12
to 15 pounds while the butt is about 7 or 8.

Yes, there will be more flavor with the bone left in.

BOB

" BOB" > wrote
>
> "Nancy Young" > wrote

>> There you go! I do prefer pork to be bone in, too. Looked
>> in the store today and there were no pork shoulders to be had,
>> so I'll live to worry about it another day.
>
> Pork shoulder is both the butt (Boston butt) plus the picnic. What you
> probably want is the butt (Boston butt). The whole shoulder is probably
> 12 to 15 pounds while the butt is about 7 or 8.
>
> Yes, there will be more flavor with the bone left in.

Thanks for the info, Bob. I don't know why it's so hard to find
different cuts of pork around here. Wonder if Costco carries it.

nancy

"Sqwertz" > wrote

> On Mon, 28 Jan 2008 22:24:29 -0500, Nancy Young wrote:

>> I don't know why it's so hard to find
>> different cuts of pork around here. Wonder if Costco carries it.
>
> CostCo here carries boneless pork butts, but I think they're the
> exception rather than a rule for CostCo. I wish they'd sell the
> bone-in butts.

I wish they sold bone in pork roasts, too. I'll look for the
butt next time I'm there. Heh.

nancy

"Nancy Young" > wrote in message
. ..
>
> " BOB" > wrote
>>
>> "Nancy Young" > wrote
>
>>> There you go! I do prefer pork to be bone in, too. Looked
>>> in the store today and there were no pork shoulders to be had,
>>> so I'll live to worry about it another day.
>>
>> Pork shoulder is both the butt (Boston butt) plus the picnic. What you
>> probably want is the butt (Boston butt). The whole shoulder is probably
>> 12 to 15 pounds while the butt is about 7 or 8.
>>
>> Yes, there will be more flavor with the bone left in.
>
> Thanks for the info, Bob. I don't know why it's so hard to find
> different cuts of pork around here. Wonder if Costco carries it.
>
I just wish that they would stick to one set of names for the different
cuts.

Around here, Costco only has the boneless butts, so I force myself to buy
butts (for as much as $0.50 less per pound) at Sam's. The local Sam's is
the worst Sam's in the world. Don't let me get started about them...

BOB

On Tue, 29 Jan 2008 03:57:03 GMT, Sqwertz >
wrote:

>On Mon, 28 Jan 2008 22:48:28 -0500, Nancy Young wrote:
>
>> "Sqwertz" > wrote
>>
>>> CostCo here carries boneless pork butts, but I think they're the
>>> exception rather than a rule for CostCo. I wish they'd sell the
>>> bone-in butts.
>>
>> I wish they sold bone in pork roasts, too. I'll look for the
>> butt next time I'm there. Heh.
>
>The only bone in pork they sell here in Austin are ribs. And
>they'll find some way to make those boneless given time.
>
>I've seen crown roast there once, but that must have been just
>for the holidays.
>
>-sw

Come to NM. The whole pork shoulders I bought last fall...were
bone-in. I still have two of them in the freezer...one of which is to
be smoked to make pulled pork.

Christine

On Mon, 28 Jan 2008 13:21:52 -0500, "Nancy Young" >
wrote:

>
>"Sqwertz" > wrote
>
>> On Mon, 28 Jan 2008 10:49:13 -0500, Nancy Young wrote:
>>
>>> Thanks! I did use bone in for the pulled pork. This recipe is
>>> for pork goulash, do you think the same thing applies? Because
>>> I was just happy to find a bone in pork shoulder, not sure I'll be
>>> coming across a boneless one.
>>
>> For a goulash, you could just bone your own (there's a joke in
>> there someplace), as it wouldn't need to be a whole piece of
>> meat. They're easy to bone if you don't need it in one piece.
>
>Gotcha. And I do have a boning knife if it does give me a
>hard time. Heh.
>
>nancy
>

i use a gun. 'prepare to be boned or else!'

your pal,
blake

" BOB" > wrote in message
. ..
>
> "Nancy Young" > wrote in message
> . ..
>>
>> " BOB" > wrote
>>>
>>> "Nancy Young" > wrote
>>
>>>> There you go! I do prefer pork to be bone in, too. Looked
>>>> in the store today and there were no pork shoulders to be had,
>>>> so I'll live to worry about it another day.
>>>
>>> Pork shoulder is both the butt (Boston butt) plus the picnic. What you
>>> probably want is the butt (Boston butt). The whole shoulder is probably
>>> 12 to 15 pounds while the butt is about 7 or 8.
>>>
>>> Yes, there will be more flavor with the bone left in.
>>
>> Thanks for the info, Bob. I don't know why it's so hard to find
>> different cuts of pork around here. Wonder if Costco carries it.
>>
> I just wish that they would stick to one set of names for the different
> cuts.
>
> Around here, Costco only has the boneless butts, so I force myself to buy
> butts (for as much as $0.50 less per pound) at Sam's. The local Sam's is
> the worst Sam's in the world. Don't let me get started about them...
>
> BOB
>


I know what you mean Bob. I *hate* Sam's Club. I always call them a
"service with a sneer" club. UGH. I do, however, have a card because they
have about 3 things that Costco doesn't carry. I probably visit them about
3 times a year and sometimes I'll get so ****ed off that I'll leave my cart
standing. I hate to do that but when you see two lines open, 30 folks
standing waiting to check out and the "managers" standing there having a
laugh and acting like you're bothering them by asking if they can possibly
open another line,ugh, you get the point.

I *always* say the same damn thing when I leave. "I love Costco".

ugh!
helen

On Fri, 1 Feb 2008 15:08:28 -0600, "chefhelen" >
wrote:


>I know what you mean Bob. I *hate* Sam's Club. I always call them a
>"service with a sneer" club. UGH. I do, however, have a card because they
>have about 3 things that Costco doesn't carry. I probably visit them about
>3 times a year and sometimes I'll get so ****ed off that I'll leave my cart
>standing. I hate to do that but when you see two lines open, 30 folks
>standing waiting to check out and the "managers" standing there having a
>laugh and acting like you're bothering them by asking if they can possibly
>open another line,ugh, you get the point.
>
>I *always* say the same damn thing when I leave. "I love Costco".
>
>ugh!
>helen

I gave Sam's club two tries with a 30 day trial pass. It was
disgusting. Costco is soooo much better.

Lou

"chefhelen" > wrote in message
. ..
>
> " BOB" > wrote in message
> . ..
>>
>> "Nancy Young" > wrote in message
>> . ..
>>>
>>> " BOB" > wrote
>>>>
>>>> "Nancy Young" > wrote
>>>
>>>>> There you go! I do prefer pork to be bone in, too. Looked
>>>>> in the store today and there were no pork shoulders to be had,
>>>>> so I'll live to worry about it another day.
>>>>
>>>> Pork shoulder is both the butt (Boston butt) plus the picnic. What you
>>>> probably want is the butt (Boston butt). The whole shoulder is
>>>> probably 12 to 15 pounds while the butt is about 7 or 8.
>>>>
>>>> Yes, there will be more flavor with the bone left in.
>>>
>>> Thanks for the info, Bob. I don't know why it's so hard to find
>>> different cuts of pork around here. Wonder if Costco carries it.
>>>
>> I just wish that they would stick to one set of names for the different
>> cuts.
>>
>> Around here, Costco only has the boneless butts, so I force myself to buy
>> butts (for as much as $0.50 less per pound) at Sam's. The local Sam's is
>> the worst Sam's in the world. Don't let me get started about them...
>>
>> BOB
>>
>
>
> I know what you mean Bob. I *hate* Sam's Club. I always call them a
> "service with a sneer" club. UGH. I do, however, have a card because
> they
> have about 3 things that Costco doesn't carry. I probably visit them
> about
> 3 times a year and sometimes I'll get so ****ed off that I'll leave my
> cart
> standing. I hate to do that but when you see two lines open, 30 folks
> standing waiting to check out and the "managers" standing there having a
> laugh and acting like you're bothering them by asking if they can possibly
> open another line,ugh, you get the point.

> helen
>
There is another box shop that I have a membership in. They would get more
of our money if they'd do something about the crap you have to go thru to
get out of there; and if you have something to return you don't get a bunch
of nonsense. I will not buy anything there that there would be a
possibility in hell that I would ever have to return it.

Just bought a new Portable DVD player yesterday at Costco. I would never
even be tempted at this other store. I have bought some very nice things at
this 'other store' but I never make a special effort to go there even though
we pay the membership (even at that, we get membership cost back, because we
do buy enough to pay for it.)

My thought always is, why the heck don't you guys get it together, you
almost make it -- but not quite.

Dee Dee

"chefhelen" > wrote in message
. ..
>
> " BOB" > wrote in message
> . ..
>>
>> "Nancy Young" > wrote in message
>> . ..
>>>
>>> " BOB" > wrote
>>>>
>>>> "Nancy Young" > wrote
>>>
>>>>> There you go! I do prefer pork to be bone in, too. Looked
>>>>> in the store today and there were no pork shoulders to be had,
>>>>> so I'll live to worry about it another day.
>>>>
>>>> Pork shoulder is both the butt (Boston butt) plus the picnic. What you
>>>> probably want is the butt (Boston butt). The whole shoulder is
>>>> probably 12 to 15 pounds while the butt is about 7 or 8.
>>>>
>>>> Yes, there will be more flavor with the bone left in.
>>>
>>> Thanks for the info, Bob. I don't know why it's so hard to find
>>> different cuts of pork around here. Wonder if Costco carries it.
>>>
>> I just wish that they would stick to one set of names for the different
>> cuts.
>>
>> Around here, Costco only has the boneless butts, so I force myself to buy
>> butts (for as much as $0.50 less per pound) at Sam's. The local Sam's is
>> the worst Sam's in the world. Don't let me get started about them...
>>
>> BOB
>>
>
>
> I know what you mean Bob. I *hate* Sam's Club. I always call them a
> "service with a sneer" club. UGH. I do, however, have a card because
> they
> have about 3 things that Costco doesn't carry. I probably visit them
> about
> 3 times a year and sometimes I'll get so ****ed off that I'll leave my
> cart
> standing. I hate to do that but when you see two lines open, 30 folks
> standing waiting to check out and the "managers" standing there having a
> laugh and acting like you're bothering them by asking if they can possibly
> open another line,ugh, you get the point.
>
> I *always* say the same damn thing when I leave. "I love Costco".
>
> ugh!
> helen
>
>
My local Sam's club is right down the street. It's not as good as the brand
new Costco they built on the Los Alamitos racetrack property but it'll do in
a
pinch. I know what you all mean about Sam's being disgusting. It can be.
They cleaned ours up a bit so I only go there when I need milk ( I have to
buy 2 @ Costco), muffins for work and my hubby's favorite pastrami that
they don't sell at Costco.

py

"chefhelen" > wrote in message
. ..
>
> " BOB" > wrote in message
> . ..
>> I just wish that they would stick to one set of names for the different
>> cuts.
>>
>> Around here, Costco only has the boneless butts, so I force myself to buy
>> butts (for as much as $0.50 less per pound) at Sam's. The local Sam's is
>> the worst Sam's in the world. Don't let me get started about them...
>>
>> BOB
>>
>
>
> I know what you mean Bob. I *hate* Sam's Club. I always call them a
> "service with a sneer" club. UGH. I do, however, have a card because
> they
> have about 3 things that Costco doesn't carry. I probably visit them
> about
> 3 times a year and sometimes I'll get so ****ed off that I'll leave my
> cart
> standing. I hate to do that but when you see two lines open, 30 folks
> standing waiting to check out and the "managers" standing there having a
> laugh and acting like you're bothering them by asking if they can possibly
> open another line,ugh, you get the point.
>
> I *always* say the same damn thing when I leave. "I love Costco".
>
> ugh!
> helen
>
It's not Sam's Club that I hate, it's the particular one about nine tenths
of a mile from my home. Every other one I've shopped in is OK. There is
another Sam's 15 miles further (30 mi round trip) that is great, but it's
kind of crazy to drive past the bad Sam's, past Costco and past a BJ's.

BOB