Sometimes simple is great.

Pork shoulder roasts were on sale this week for 88 cents a pound.
Yesterday, I prepped one by making a lot of deep slits in the meat and
inserting half cloves of garlic. It was a 9 pound roast and I used
about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
top. Put in a roasting pan tightly covered with foil and baked for 4
1/2 hours at 300 degrees.

The single bone slipped right out and the meat is incredibly tender with
a very nice taste. Some literally fell apart and that went into some
soup I made yesterday. The rest was sliced (after it cooled) and bagged
in 1 pound Zip-Locks and frozen and about 2 pounds are in the
refrigerator. Tonight... might be pork enchiladas or even fajitas....
and maybe tomorrow we will add some to a stir fry.

Out of a 9 pound roast I think we got about 6 pounds of cooked meat.

George L

On Mar 9, 10:46*am, George Leppla > wrote:
> Sometimes simple is great.
>
> Pork shoulder roasts were on sale this week for 88 cents a pound.
> Yesterday, I prepped one by making a lot of deep slits in the meat and
> inserting half cloves of garlic. *It was a 9 pound roast and I used
> about 8 cloves of garlic. *Fresh cracked pepper and seasoned salt on
> top. *Put in a roasting pan tightly covered with foil and baked for 4
> 1/2 hours at 300 degrees.
>
> The single bone slipped right out and the meat is incredibly tender with
> a very nice taste. *Some literally fell apart and that went into some
> soup I made yesterday. *The rest was sliced (after it cooled) and bagged
> in 1 pound Zip-Locks and frozen and about 2 pounds are in the
> refrigerator. *Tonight... might be pork enchiladas or even fajitas....
> and maybe tomorrow we will add some to a stir fry.
>
> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>
> George L

Sounds delicious. Good job!!

On Tue, 09 Mar 2010 09:46:36 -0600, George Leppla
> wrote:

> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>
LOL! Sounds delicious, but I guess Becca is still sick. Six pound of
meat and it's not close to the weekend. Are you planning on eating
just pork until she's better, Mr. I'm Making the Decisions now, or is
this the beginning of some kick ass tamales that you haven't mentioned
yet?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 09 Mar 2010 09:46:36 -0600, George Leppla
> > wrote:
>
>> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>>
> LOL! Sounds delicious, but I guess Becca is still sick. Six pound of
> meat and it's not close to the weekend. Are you planning on eating
> just pork until she's better, Mr. I'm Making the Decisions now, or is
> this the beginning of some kick ass tamales that you haven't mentioned
> yet?

Nah... most of it is frozen in one pound packages. I kept enough out
for dinner tonight and maybe tomorrow's lunch. We cook big roasts and
freeze them in portions often. A few weeks ago we did a whole brisket.
It as 99 cents a pound and we have a bunch of one pound sealed bags in
the freezer.

And the Boss is still under the weather but better than yesterday. I
think she is on the road to Wellville, but not breaking any speed
records getting there.

George L

George Leppla wrote:
> Sometimes simple is great.
>
> Pork shoulder roasts were on sale this week for 88 cents a pound.
> Yesterday, I prepped one by making a lot of deep slits in the meat and
> inserting half cloves of garlic. It was a 9 pound roast and I used
> about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
> top. Put in a roasting pan tightly covered with foil and baked for 4
> 1/2 hours at 300 degrees.
>
> The single bone slipped right out and the meat is incredibly tender with
> a very nice taste. Some literally fell apart and that went into some
> soup I made yesterday. The rest was sliced (after it cooled) and bagged
> in 1 pound Zip-Locks and frozen and about 2 pounds are in the
> refrigerator. Tonight... might be pork enchiladas or even fajitas....
> and maybe tomorrow we will add some to a stir fry.
>
> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>
> George L

I'll be right over! Pork is my favorite meat!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mar 9, 7:46 am, George Leppla > wrote:
> ....
> Pork shoulder roasts were on sale this week for 88 cents a pound.
> Yesterday, I prepped one by making a lot of deep slits in the meat and
> inserting half cloves of garlic. It was a 9 pound roast and I used
> about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
> top. Put in a roasting pan tightly covered with foil and baked for 4
> 1/2 hours at 300 degrees.
>
> The single bone slipped right out and the meat is incredibly tender with
> a very nice taste. Some literally fell apart and that went into some
> soup I made yesterday. The rest was sliced (after it cooled) [snip]

I like the low slow roasting but I don't like the covering with foil.
That makes it more like steaming than roasting. Good for tenderness,
not as good as the flavor that develops from real roasting, imho. And
I want it slice-able, definitely not falling apart. Ymmv, of course,
just stating a personal preference. A seasoning option is to make a
paste of crushed fennel seeds and garlic (and salt, optionally) and
rub that into the slits all over. Delicious. -aem

aem wrote:
> On Mar 9, 7:46 am, George Leppla > wrote:
>> ....
>> Pork shoulder roasts were on sale this week for 88 cents a pound.
>> Yesterday, I prepped one by making a lot of deep slits in the meat and
>> inserting half cloves of garlic. It was a 9 pound roast and I used
>> about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
>> top. Put in a roasting pan tightly covered with foil and baked for 4
>> 1/2 hours at 300 degrees.
>>
>> The single bone slipped right out and the meat is incredibly tender with
>> a very nice taste. Some literally fell apart and that went into some
>> soup I made yesterday. The rest was sliced (after it cooled) [snip]
>
> I like the low slow roasting but I don't like the covering with foil.
> That makes it more like steaming than roasting. Good for tenderness,
> not as good as the flavor that develops from real roasting, imho. And
> I want it slice-able, definitely not falling apart. Ymmv, of course,
> just stating a personal preference. A seasoning option is to make a
> paste of crushed fennel seeds and garlic (and salt, optionally) and
> rub that into the slits all over. Delicious. -aem


If we were eating it as a roast... I would agree with you. When I cook
it this way, the meat is just an ingredient in other dishes where the
"roast" flavor might not be appropriate. That's why other than garlic,
salt and pepper, I don't use any spices. We can use this meat in
Mexican meals, add to soup, even add a gravy and serve over rice. A
favorite is to use it in a stir fry.

If I am making a pork roast, I prefer a fresh ham rather than a shoulder
or butt.

George L

On Mar 9, 10:33 am, Ranée at Arabian Knits >
wrote:
>
> You want to slice pork shoulder? I like sliced pork loin and such,
> but I like shoulder to be shreddable.

I think you're right that my approach is unusual. I think I came to
it gradually. As a reaction to increasingly lean and dry pork loin
roasts I turned to shoulder as a way to get more of the fat and flavor
I was looking for. Then I found that sliced pork shoulder made very
satisfying sandwiches, both hot and cold. We still will have a pork
loin roast but I look them over very carefully when I buy, trying to
find the least lean.

> I generally make it with cumin,
> garlic, onion, oregano, jalapenos, salt and pepper and cook slowly
> either in the oven or crock pot, depending on whether I'll be home or
> not.

Sounds very tasty. -aem

On Tue, 09 Mar 2010 11:39:41 -0600, George Leppla
> wrote:

> And the Boss is still under the weather but better than yesterday. I
> think she is on the road to Wellville, but not breaking any speed
> records getting there.

Good to hear!

Hope you have a large freezer. Since my old stand alone bit the dust
and we decided not to replace it, most of my bulk cooking has come to
a stand still. I don't even have room for a few quarts of good stock
anymore.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
George Leppla > wrote:

> Sometimes simple is great.
>
> Pork shoulder roasts were on sale this week for 88 cents a pound.
> Yesterday, I prepped one by making a lot of deep slits in the meat and
> inserting half cloves of garlic. It was a 9 pound roast and I used
> about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
> top. Put in a roasting pan tightly covered with foil and baked for 4
> 1/2 hours at 300 degrees.
>
> The single bone slipped right out and the meat is incredibly tender with
> a very nice taste. Some literally fell apart and that went into some
> soup I made yesterday. The rest was sliced (after it cooled) and bagged
> in 1 pound Zip-Locks and frozen and about 2 pounds are in the
> refrigerator. Tonight... might be pork enchiladas or even fajitas....
> and maybe tomorrow we will add some to a stir fry.
>
> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>
> George L

Good job! <applause>
I'd eat that in a heartbeat. Even re-heated!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

sf wrote:
> On Tue, 09 Mar 2010 11:39:41 -0600, George Leppla
> > wrote:
>
>> And the Boss is still under the weather but better than yesterday. I
>> think she is on the road to Wellville, but not breaking any speed
>> records getting there.
>
> Good to hear!
>
> Hope you have a large freezer. Since my old stand alone bit the dust
> and we decided not to replace it, most of my bulk cooking has come to
> a stand still. I don't even have room for a few quarts of good stock
> anymore.


We have a medium sized chest freezer and a second refrigerator in the
garage. That is probably overkill for only two people, but we always
buy food when it is on sale and usually get extra. There have been a
lot of sales lately so it isn't as full as it has been, but still, we
have a good supply on hand. It is convenient and saves money in the
long run.

The second refrigerator was inherited and comes in handy more than I
thought it would.

George L

"sf" > wrote in message
...
> On Tue, 09 Mar 2010 11:39:41 -0600, George Leppla
> > wrote:
>
>> And the Boss is still under the weather but better than yesterday. I
>> think she is on the road to Wellville, but not breaking any speed
>> records getting there.
>
> Good to hear!
>
> Hope you have a large freezer. Since my old stand alone bit the dust
> and we decided not to replace it, most of my bulk cooking has come to
> a stand still. I don't even have room for a few quarts of good stock
> anymore.

sf, reduce that stock to a very thick jelly. You don't need so much space.

--
--
https://www.shop.helpforheroes.org.uk/

In article >,
George Leppla > wrote:

> sf wrote:
> > On Tue, 09 Mar 2010 09:46:36 -0600, George Leppla
> > > wrote:
> >
> >> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
> >>
> > LOL! Sounds delicious, but I guess Becca is still sick. Six pound of
> > meat and it's not close to the weekend. Are you planning on eating
> > just pork until she's better, Mr. I'm Making the Decisions now, or is
> > this the beginning of some kick ass tamales that you haven't mentioned
> > yet?
>
> Nah... most of it is frozen in one pound packages. I kept enough out
> for dinner tonight and maybe tomorrow's lunch. We cook big roasts and
> freeze them in portions often. A few weeks ago we did a whole brisket.
> It as 99 cents a pound and we have a bunch of one pound sealed bags in
> the freezer.
>
> And the Boss is still under the weather but better than yesterday. I
> think she is on the road to Wellville, but not breaking any speed
> records getting there.
>
> George L

Feed her a hot rum toddy:
(makes 3 servings)

3 cups boiling water
1 tsp cinnamon
1/8 tsp clove
1/8 tsp ginger
3 Tbs green or black tea
3 Tbs honey
3 shots dark rum (Myers is best imho)
Juice of 1 whole lemon

serve in 1 cup portions and top with 1 tsp. butter.

Wrap the recipient in a nice warm comforter in a chair and play a good
movie. :-) Let concoction cool to a drinkable temperature!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: