Do i boil, braise or roast?

This Bavarian pork roast seems the best of the lot of what i have so far
found.

http://www.justporkrecipes.com/por-0096470.html

The pork shoulder i have is "corned" but with the typical commercial
chemicals, salt & "flavorings" big layer of fat on one side and appears
well marbled.

Should i soak it for 24 hours in running water before i cook it?

I'm leaning more and more to a quick searing on top of the stove and
then a long, 5 - 6 hour slow, basted cooking in the oven.

On the other hand one could roast or braise without the initial sear and
use a spice rub.

Score the layer of fat & stick cloves in it or try to remove at least
part of it?

Oh well its something to do and i got such a good price even if i mess
it up its not a costly mistake

My instinct is to roast it, but im intellectually drawn to boiling it.
--
JL

On May 6, 4:39*pm, Joseph Littleshoes > wrote:
> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well *its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL

I would soak it and change the water three or four times
first.....that is unless you really love salt and chemicals.

Joseph Littleshoes wrote:

> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL
>
>

First you need to determine the amount of salt in the
thing. That will tell you whether to soak it or not.

Slice off a piece, sear it, and give it a taste for
salt level.

In any case, I think your braising recipe will work
well.

--
Mort

Joseph Littleshoes wrote:
> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL
>
>


It's been a while since I've cooked a "picnic ham", (wet cured front
pork leg and/or shoulder) but I think you simmer it in water until
it starts to look done on the outside, then you take it out and
roast it in the oven. The simmering draws out a lot of the salt.

If you don't mind salty, (don't worry, it won't be as salty as a
"country ham") just roast it about 8 hours on a rack in a covered
electric roaster, until it starts to fall apart at the seams.

Bob

On May 6, 7:39*pm, Joseph Littleshoes > wrote:
> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well *its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL

back home in italy i used to make pork shoulder that would make yours
look like an antique.

In article >,
Joseph Littleshoes > wrote:

> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL

Cured or "pickled pork" is a perfect ingredient for New Orleans style
Red Beans and Rice. It would be even better if you could find a local
source of bayo beans (which might be possible in Oakland). Or, you could
try Central Grocery, 923 Decatur Street, New Orleans - (504) 523-1620

D.M.

In article >,
Joseph Littleshoes > wrote:

> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL

I hope you are joking? Boiled meat is only good for soup stock and the
resulting meat for casseroles or salads! Ick.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Â*Only Irish Â*coffee provides in a single glass all four Â*essential food groups: alcohol, caffeine, sugar Â*and fat. --Alex Levine

"Joseph Littleshoes" > wrote in message
.. .
> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.

snipping as most of you need to be doing!

> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL
>
>

I have seen recipes where supposedly traditional to steam after soaking,
corned meats are over salted and the excessive salts needs to be reduced.

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

piedmont wrote:
> "Joseph Littleshoes" > wrote in message
> .. .
>> Do i boil, braise or roast?
>>
>> This Bavarian pork roast seems the best of the lot of what i have so
>> far found.
>
> snipping as most of you need to be doing!
>
>> My instinct is to roast it, but im intellectually drawn to boiling it.
>> --
>> JL
>>
>>
>
> I have seen recipes where supposedly traditional to steam after soaking,
> corned meats are over salted and the excessive salts needs to be reduced.
>

I have made up my mind to set it to soak in running water on Saturday
night and let it soak till Sunday morning and then roast it.

Thanks for the rinsing comments, i have never cooked one of these
"Corned" meats before. And almost overlooked the soaking instructions.
--
JL

On Sat, 08 May 2010 02:15:24 -0700, Joseph Littleshoes wrote:

> piedmont wrote:
>> "Joseph Littleshoes" > wrote in message
>> .. .
>>> Do i boil, braise or roast?
>>>
>>> This Bavarian pork roast seems the best of the lot of what i have so
>>> far found.
>>
>> snipping as most of you need to be doing!
>>
>>> My instinct is to roast it, but im intellectually drawn to boiling it.
>>> --
>>> JL
>>>
>>>
>>
>> I have seen recipes where supposedly traditional to steam after soaking,
>> corned meats are over salted and the excessive salts needs to be reduced.
>>
>
> I have made up my mind to set it to soak in running water on Saturday
> night and let it soak till Sunday morning and then roast it.
>
> Thanks for the rinsing comments, i have never cooked one of these
> "Corned" meats before. And almost overlooked the soaking instructions.

i'm not sure if running water gains you anything over a couple changes of
water in a big pot.

your pal,
blake

On Thu, 06 May 2010 16:39:11 -0700, Joseph Littleshoes wrote:

> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.

That's not really "corned". It's "enhanced", "treated" or
"injected". A corned butt would be much different - more like
unsmoked ham. I made one a couple days ago (from a untreated pork
butt).

> Should i soak it for 24 hours in running water before i cook it?

That's a lot of water.

> My instinct is to roast it, but im intellectually drawn to boiling it.

What planet boils their meat?

-sw