Most of the recipes I see for Pork Shoulder call for either smoking or
braising... has anyone tried roasting this cut of meat in the oven? It
seems fatty enough and tender enough to take well to dry heat...

~john

On Nov 6, 11:11�am, levelwave > wrote:
> Most of the recipes I see for Pork Shoulder call for either smoking or
> braising... has anyone tried roasting this cut of meat in the oven? It
> seems fatty enough and tender enough to take well to dry heat...
>
> ~john

Pork shoulder dry roasts superbly... follow recipes for "pernil"...
it's addicting... you'll probably get hooked.

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

On Nov 6, 10:27*am, Sheldon > wrote:
> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> it's addicting... *you'll probably get hooked.
>
> http://www.elboricua.com/pernil.html


If you're using a boneless pork shoulder without the thick layer of
fat, would you sear the outside before roasting?

~john

On Nov 6, 8:11*am, levelwave > wrote:
> Most of the recipes I see for Pork Shoulder call for either smoking or
> braising... has anyone tried roasting this cut of meat in the oven? It
> seems fatty enough and tender enough to take well to dry heat...
>
> ~john

It's good! I always cut some slits in it and put in a couple of garlic
cloves. Then I add potatoes and roast them in the grease, turning
occasionally to brown evenly. It helps to boil the spuds for 10
minutes before adding them to the roast- good shit, Maynard...

On Nov 6, 10:43*am, merryb > wrote:

> It's good! I always cut some slits in it and put in a couple of garlic
> cloves. Then I add potatoes and roast them in the grease, turning
> occasionally to brown evenly. It helps to boil the spuds for 10
> minutes before adding them to the roast- good shit, Maynard...


At what point do you add the potatoes... while it's roasting (do they
end up swimming in grease?) or after, along with a controlled amount
of the rendered fat?

In article
>,
Sheldon > wrote:

> On Nov 6, 11:11?am, levelwave > wrote:
> > Most of the recipes I see for Pork Shoulder call for either smoking or
> > braising... has anyone tried roasting this cut of meat in the oven? It
> > seems fatty enough and tender enough to take well to dry heat...
> >
> > ~john
>
> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> it's addicting... you'll probably get hooked.
>
> http://www.elboricua.com/pernil.html

That really sounds good!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 6, 8:49*am, levelwave > wrote:
> On Nov 6, 10:43*am, merryb > wrote:
>
> > It's good! I always cut some slits in it and put in a couple of garlic
> > cloves. Then I add potatoes and roast them in the grease, turning
> > occasionally to brown evenly. It helps to boil the spuds for 10
> > minutes before adding them to the roast- good shit, Maynard...
>
> At what point do you add the potatoes... while it's roasting (do they
> end up swimming in grease?) or after, along with a controlled amount
> of the rendered fat?

Yup- while it's roasting-about halfway thru- there will be some
grease, but not enough for them to swim in...

levelwave wrote:
> Sheldon wrote:
>
> > Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> > it's addicting... �you'll probably get hooked.
>
> >http://www.elboricua.com/pernil.html
>
> If you're using a boneless pork shoulder without the thick layer of
> fat, would you sear the outside before roasting?

Really not necessary to pre-brown an oven roast... start it off in a
hot oven, then after like 15 minutes drop the heat down to a medium
roasting temeprature. If it's boned you may want to take advantage of
the pocket created from removing the bone and add a stuffing, then tie
the roast. A stuffing of duxelle, with sliced pepperoni and sliced
pimento stuffed olives goes well with this cut... not too much, it's
mostly for flavoring.

"Omelet" > wrote in message
news
> In article
> >,
> Sheldon > wrote:
>
>> On Nov 6, 11:11?am, levelwave > wrote:
>> > Most of the recipes I see for Pork Shoulder call for either smoking or
>> > braising... has anyone tried roasting this cut of meat in the oven? It
>> > seems fatty enough and tender enough to take well to dry heat...
>> >
>> > ~john
>>
>> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
>> it's addicting... you'll probably get hooked.
>>
>> http://www.elboricua.com/pernil.html
>
> That really sounds good!

Apart from the recommended cooking temperature of 185DegF as being ready.
Be a bit dry and overcooked by then.

In article > ,
"Michael" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > Sheldon > wrote:
> >
> >> On Nov 6, 11:11?am, levelwave > wrote:
> >> > Most of the recipes I see for Pork Shoulder call for either smoking or
> >> > braising... has anyone tried roasting this cut of meat in the oven? It
> >> > seems fatty enough and tender enough to take well to dry heat...
> >> >
> >> > ~john
> >>
> >> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> >> it's addicting... you'll probably get hooked.
> >>
> >> http://www.elboricua.com/pernil.html
> >
> > That really sounds good!
>
> Apart from the recommended cooking temperature of 185DegF as being ready.
> Be a bit dry and overcooked by then.

165?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Michael" > wrote in message
>>> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
>>> it's addicting... you'll probably get hooked.
>>>
>>> http://www.elboricua.com/pernil.html
>>
>> That really sounds good!
>
> Apart from the recommended cooking temperature of 185DegF as being ready.
> Be a bit dry and overcooked by then.
>
Not a slow cooked shoulder. There is plenty of fat to keep it moist. It is
the only cut of pork that can take that much heat.

Michael wrote:

> "Omelet" > wrote in message
> news >
>>In article
>,
>>Sheldon > wrote:
>>>
>>>Pork shoulder dry roasts superbly... follow recipes for "pernil"...
>>>it's addicting... you'll probably get hooked.
>>>
>>>http://www.elboricua.com/pernil.html
>>
>>That really sounds good!
>
>
> Apart from the recommended cooking temperature of 185DegF as being ready.
> Be a bit dry and overcooked by then.
>
>

That is incorrect. Standard finishing temp for pulled pork is
anywhere between 180-190 F. I've gone op to 200 F with fine
results. If it's dry you've got yourself a bad cut of meat.

You can also cook it to 165-170 F for "slicable".
It doesn't shred like pulled pork but it's still quite
good.

"RegForte" > wrote in message
news
> Michael wrote:
>
>> "Omelet" > wrote in message
>> news >>
>>>In article
>,
>>>Sheldon > wrote:
>>>>
>>>>Pork shoulder dry roasts superbly... follow recipes for "pernil"...
>>>>it's addicting... you'll probably get hooked.
>>>>
>>>>http://www.elboricua.com/pernil.html
>>>
>>>That really sounds good!
>>
>>
>> Apart from the recommended cooking temperature of 185DegF as being ready.
>> Be a bit dry and overcooked by then.
>
> That is incorrect. Standard finishing temp for pulled pork is
> anywhere between 180-190 F. I've gone op to 200 F with fine
> results. If it's dry you've got yourself a bad cut of meat.
>
> You can also cook it to 165-170 F for "slicable".
> It doesn't shred like pulled pork but it's still quite
> good.

Than really depends on the cooking method. Wet crock pot cooking pulls
easily at lower temperature than smoking in a dry environment.

Dimitri

RegForte wrote:
> Michael wrote:
> > "Omelet" > wrote in message
> >news
>
> >>In article
> >,
> >>Sheldon > wrote:
>
> >>>Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> >>>it's addicting... �you'll probably get hooked.
>
> >>>http://www.elboricua.com/pernil.html
>
> >>That really sounds good!
>
> > Apart from the recommended cooking temperature of 185DegF as being ready.
> > Be a bit dry and overcooked by then.
>
> That is incorrect.
> Standard finishing temp for pulled pork is
> anywhere between 180-190 F.

You're incorrect. You're talking braised shoulder.
Pernil prepared as stated above is carved into beautiful slices, it's
not pulled pork You've obviously never encountered this cut of meat
prepared as explained in that recipe.

Dimitri wrote:

>
> "RegForte" > wrote in message
> news >
>> Michael wrote:
>>
>>>
>>> Apart from the recommended cooking temperature of 185DegF as being
>>> ready. Be a bit dry and overcooked by then.
>>
>>
>> That is incorrect. Standard finishing temp for pulled pork is
>> anywhere between 180-190 F. I've gone op to 200 F with fine
>> results. If it's dry you've got yourself a bad cut of meat.
>>
>> You can also cook it to 165-170 F for "slicable".
>> It doesn't shred like pulled pork but it's still quite
>> good.
>
>
> Than really depends on the cooking method. Wet crock pot cooking pulls
> easily at lower temperature than smoking in a dry environment.
>


As to cooking method, I would direct you to the subject
line.

Maybe you could start your own crockpot thread?

Sheldon wrote:


> You're incorrect. You're talking braised shoulder.
> Pernil prepared as stated above is carved into beautiful slices, it's
> not pulled pork You've obviously never encountered this cut of meat
> prepared as explained in that recipe.
>

The point at which shoulder begins to shred varies significantly,
which is why the temp is given as a range. I've had shoulder go
to 185 F and not shred, certainly. Keep cookiing it then. However,
I've also seen it fall apart at 180 F on many occaisions.

Such knowledge only comes with experience, old man.

On Nov 7, 3:20�pm, RegForte > wrote:
> Sheldon wrote:
> > You're incorrect. �You're talking braised shoulder.
> > Pernil prepared as stated above is carved into beautiful slices, it's
> > not pulled pork �You've obviously never encountered this cut of meat
> > prepared as explained in that recipe.
>
> The point at which shoulder begins to shred varies significantly,
> which is why the temp is given as a range. I've had shoulder go
> to 185 F and not shred, certainly. Keep cookiing it then. However,
> I've also seen it fall apart at 180 F on many occaisions.
>
> Such knowledge only comes with experience, old man.

Don't play politician with me... Liar.

"Dimitri" wrote:
> "RegForte" wrote:
> > Michael wrote:
>
> >> "Omelet" > wrote in message
> >>news
>
> >>>In article
> >,
> >>>Sheldon > wrote:
>
> >>>>Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> >>>>it's addicting... �you'll probably get hooked.
>
> >>>>http://www.elboricua.com/pernil.html
>
> >>>That really sounds good!
>
> >> Apart from the recommended cooking temperature of 185DegF as being ready.
> >> Be a bit dry and overcooked by then.
>
> > That is incorrect. Standard finishing temp for pulled pork is
> > anywhere between 180-190 F. I've gone op to 200 F with fine
> > results. If it's dry you've got yourself a bad cut of meat.
>
> > You can also cook it to 165-170 F for "slicable".
> > It doesn't shred like pulled pork but it's still quite
> > good.
>
> Than really depends on the cooking method. �Wet crock pot cooking pulls
> easily �at lower temperature than smoking in a dry environment.
>
> Dimitri

The recipe I posted is quite specific (do NOT cover). I've prepared
this recipe hundreds of times. If followed as written it will never
produce pulled pork... over cooking will only produce burned/dry
pork... undercooking will produce rubbery pork. I'm positive this
RegF character, whoever/whatever, never read the recipe... even a
functional illiterate could figure out from the picture alone that's
it's intended to be sliced... the recipe explicitely says "carved".

On Nov 7, 4:08�pm, "Michael \"Dog3\"" > wrote:
> Sheldon > �news:9b581b5e-640f-4453-b5be-
> : in rec.food.cooking
>
> > On Nov 6, 11:11 am, levelwave > wrote:
> >> Most of the recipes I see for Pork Shoulder call for either smoking or
> >> braising... has anyone tried roasting this cut of meat in the oven? It
> >> seems fatty enough and tender enough to take well to dry heat...
>
> >> ~john
>
> > Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> > it's addicting... �you'll probably get hooked.
>
> >http://www.elboricua.com/pernil.html
>
> Whoda thunk? �Not I. �I think John for posing the question and I thank
> Sheldon for posting the link. �I've been racking my brain for something
> fall/holidayish to make for my neighbor and her husband. �Both are having
> knee surgery this month and I, along with 28 other neighbors are taking a
> turn cooking for them for about the next month.
>
> This is perfect and will make for decent warm up left overs.

I've posted that recipe previously, a few times. If followed as
written it turns out perfect. On Lung Guyland I lived in a
neighborhood heavily populated by Hispanics. Pernil (pork shoulder)
was the most popular cut of pork.
Because they were typically cooked all night at 300F, and since the
oven was on all that time anyway, most folks cooked them two-three at
a time. Latino people are extremely close knit, they very often will
purposely arrange to cook together and share teh oven... and they cook
a lot of food. I was always invited to eat with my neighbors. I
especially enjoyed when they made *real* BBQ (not that fake stuff they
discuss at the bbq newsgroup), in a huge pit dug in the ground, they'd
heap in like 20-30 pork shoulders, etc. into a thick bed of embers
made earlier from specific woods, and over the top a gigantic spit
with a 200 pound hog.... just the prep was a 24 hour excuse for a
cervesa fest. These people sure knew how to party, any excuse or no
excuse at all. The entire neighborhood was invited, all arrived
bringing more food and drink by the carload. Even those who didn't
attend participated, couldn't help but hear the party, they'd have a
live band, LOUD!, dancing in the street.

On Nov 7, 1:08*pm, "Michael \"Dog3\"" > wrote:
>
> Whoda thunk? *Not I. *I think John for posing the question and I thank
> Sheldon for posting the link. *I've been racking my brain for something
> fall/holidayish to make for my neighbor and her husband. *Both are having
> knee surgery this month and I, along with 28 other neighbors are taking a
> turn cooking for them for about the next month.
>
> This is perfect and will make for decent warm up left overs.
>
Pernil is a wonderful thing. Be sure to get the picnic shoulder cut
that includes the thick cap of fat. You may be tempted otherwise
because you're only cooking for two, but resist that temptation. Just
tell your friends that you'll be happy to take away the "excess"
portion. Leftovers are great reheated with gravy for hot pork
sandwiches, sliced cold for pork sandwiches, diced for fried rice,
chopped for tacos, the possibilities are unlimited because the pork
itself is really delicious. For this, too, there's no such thing as
too much garlic. -aem

In article
>,
Sheldon > wrote:

> On Nov 7, 4:08?pm, "Michael \"Dog3\"" > wrote:
> > Sheldon > ?news:9b581b5e-640f-4453-b5be-
> > : in rec.food.cooking
> >
> > > On Nov 6, 11:11 am, levelwave > wrote:
> > >> Most of the recipes I see for Pork Shoulder call for either smoking or
> > >> braising... has anyone tried roasting this cut of meat in the oven? It
> > >> seems fatty enough and tender enough to take well to dry heat...
> >
> > >> ~john
> >
> > > Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> > > it's addicting... ?you'll probably get hooked.
> >
> > >http://www.elboricua.com/pernil.html
> >
> > Whoda thunk? ?Not I. ?I think John for posing the question and I thank
> > Sheldon for posting the link. ?I've been racking my brain for something
> > fall/holidayish to make for my neighbor and her husband. ?Both are having
> > knee surgery this month and I, along with 28 other neighbors are taking a
> > turn cooking for them for about the next month.
> >
> > This is perfect and will make for decent warm up left overs.
>
> I've posted that recipe previously, a few times. If followed as
> written it turns out perfect. On Lung Guyland I lived in a
> neighborhood heavily populated by Hispanics. Pernil (pork shoulder)
> was the most popular cut of pork.
> Because they were typically cooked all night at 300F, and since the
> oven was on all that time anyway, most folks cooked them two-three at
> a time. Latino people are extremely close knit, they very often will
> purposely arrange to cook together and share teh oven... and they cook
> a lot of food. I was always invited to eat with my neighbors. I
> especially enjoyed when they made *real* BBQ (not that fake stuff they
> discuss at the bbq newsgroup), in a huge pit dug in the ground, they'd
> heap in like 20-30 pork shoulders, etc. into a thick bed of embers
> made earlier from specific woods, and over the top a gigantic spit
> with a 200 pound hog.... just the prep was a 24 hour excuse for a
> cervesa fest. These people sure knew how to party, any excuse or no
> excuse at all. The entire neighborhood was invited, all arrived
> bringing more food and drink by the carload. Even those who didn't
> attend participated, couldn't help but hear the party, they'd have a
> live band, LOUD!, dancing in the street.

Hispanics really do know how to party. :-) We see that around here from
time to time too. It's fun. Most of them also know how to cook!
If I want advice for Mexican or Tex-mex recipes, I can always ask around
at work. I can get the best Tamales for New Years around here, made
with REAL hogs head.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article > ,
> "Michael" > wrote:
>> >> http://www.elboricua.com/pernil.html
>> >
>> > That really sounds good!
>>
>> Apart from the recommended cooking temperature of 185DegF as being ready.
>> Be a bit dry and overcooked by then.
>
> 165?

That's what I'd aim for, but I like my pork with a tiny 'blush' of pink, not
'bone dry' white. The more you cook a meat, the more moisture it loses.
Sure, some cuts with lots of fat and a slow cooking method can help inhibit
that loss, but it's still juicier if you take it of earlier. As always,
YMMV.

In article >,
"Michael" > wrote:

> "Omelet" > wrote in message
> news
> > In article > ,
> > "Michael" > wrote:
> >> >> http://www.elboricua.com/pernil.html
> >> >
> >> > That really sounds good!
> >>
> >> Apart from the recommended cooking temperature of 185DegF as being ready.
> >> Be a bit dry and overcooked by then.
> >
> > 165?
>
> That's what I'd aim for, but I like my pork with a tiny 'blush' of pink, not
> 'bone dry' white. The more you cook a meat, the more moisture it loses.
> Sure, some cuts with lots of fat and a slow cooking method can help inhibit
> that loss, but it's still juicier if you take it of earlier. As always,
> YMMV.

I tend to like my meats slightly undercooked as long as that won't make
them tough. I even prefer chicken slightly pink at the bone.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama