Thread Number: 74151  /  Tag: Recipes, Cooking Accessories
Pork Roast, Boston Butt, Pulled Pork - Your Favorite Method
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Post# 979279   1/21/2018 at 07:13 by Launderess (Quiet Please, There´s a Lady on Stage)        

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There's me last week shopping and brought home a nice pork shoulder roast. It was on sale and figured would make a nice change after the holidays with all the turkey, roast beef, etc....

Had intended to do pulled pork; but couldn't decide between slow cooker or Dutch oven in the main gas oven.

Got busy last Wednesday and soon it was nearly 5PM and thus couldn't see doing either of above methods as would have had dinner on table somewhere around midnight (six or more hours of slow cooking). So went with a simple pork roast technique.

Made a quick rub with brown sugar, cumin, chili pepper powder, salt, pepper and some other spices. Rubbed the roast well, then popped into a 325 oven for about five hours. Came out a treat! Roast while juicy with a nice crust wasn't quite "pulled pork", but never the less.

One day am going to play around with using slow cooker/crock pot. Have never really liked pulled/roast pork out of those devices as things tend to taste "mushy", but who knows....





Post# 979289 , Reply# 1   1/21/2018 at 08:32 by DaveAMKrayoGuy (Oak Park, MI)        

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Made all of these in the slow cooker & they turned out OK, but the directions said to rub my ribs in salt and pepper, which killed the flavor, and I used the last of my Ray's Cola-Q sauce that got discontinued so I never got to taste the goodness of the sauce--I made ribs with Ray's Hawaiian sauce next time, so I did it right & they tasted good...

The slow cooker to me, is a proven method to go, but I added more meat to the turkey & cornbread recipe (you pour the corn bread mixture over the top of the stew at the end, then bake it for 15-min. at 400-deg.) through a cavity in the top of the crust that we ate out of, then I didn't want to turn the pot to Warm too soon after I added it before I left for work, so my wife didn't turn it to warm, from the Low it was on for too many hours, so the rest of it burned!



-- Dave


Post# 979305 , Reply# 2   1/21/2018 at 10:03 by vacerator (Macomb, Michigan)        
cast "iarn"

dutch oven. 5 lb. average size shoulder or butt, bone in or not.
Rub; 2 tbsp. dark brown sugar, 2 tblsp. paprika, 1 tbsp. kosher salt, 1 tblsp. black pepper, 1 tsp, ceyenne pepper,
any additional herbs you prefer by the tsp. Rub into meat, wrap with plastic and allow to rest in refrigerator at least 4 hours, or overnight.
Cooking liquid;
2 C pure unsweetened apple juice 1 C cider vinegar 1 bay leaf, 1 tbsp.garlic powder
Pour over roast. If not half way up the sides, add some water.
Roast at 325 F. for 4 to 5 hours.
You can use another type of dutch oven with a lighter lid, but then seal with a round of aluminum foil under the lid.
Allow to cool 5 min. and pull apart.
Serve with cole slaw and bbq sauce.


Post# 979315 , Reply# 3   1/21/2018 at 11:48 by appnut (TX)        

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Last week, I bought on sale a 10 pound boneless pork loan that I got thee butcher to cut into 3 portions.  I'm thinking about using the above mentioned rubs as seasoning for one of the times I roast this pork loan.  Package directions suggested rubbing oil all over and season as desired.   I'm looking forward to finally using the roast function of my new range purchased last May. 


Post# 979353 , Reply# 4   1/21/2018 at 16:28 by RP2813 (The Big Blue Bubble)        

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Kalua pork shoulder is simple and good.  Either slowly in the oven or much faster in a pressure cooker.   You can use foil to wrap it rather than the suggested Ti leaves.   If you use a PC, it's best to bring the pressure down quickly after cooking (presuming you left the fat cap in place) and remove the roast (carefully, as it will want to fall apart), otherwise as it cools the meat will absorb all of the fat from the bottom of the cooker.

 

I also want to try using Pappy's rub for pork next time I do a roast in the oven.  I like Pappy's poultry seasoning, so I figure the stuff for pork should work well on "the other white meat."


Post# 979378 , Reply# 5   1/21/2018 at 21:25 by Frigilux (The Minnesota Prairie)        

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I use the same method, Launderess, although at temp of 300 degrees (4-5 hours, depending on size of roast). Always produces a flavorful, super-tender product. I pull it using two large forks or toss large chunks of roast in the KitchenAid mixer using paddle attachment and slowest speed.

Post# 979380 , Reply# 6   1/21/2018 at 21:42 by henene4 (Germany)        

My old canteen cook lady was always willing to exchange recipies with students.

When pulled pork was on the menu, it was put in the ovens the day before just after the lunch service was over and the canteen closed.
She said she just seasoned it as usual, just leaving out the salt, and the putting it in the ovens at 65-70C until the next day in a roasting pan.

Apparently the lower the temp and the longer the time, the more fall-apart it gets, but the more you run the risk of loosing juices.


Several german recepies call for a roasting bag, and anywhere from 60 to 85 C and anywhere from 3 to 8 hours.

So I don't think there is a right way there.


Post# 979387 , Reply# 7   1/21/2018 at 23:21 by Launderess (Quiet Please, There´s a Lady on Stage)        
For many the idea of leaving an oven on

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Even when they aren't at home is reason most go with a crock pot/slow cooker.


Of course years ago when ranges/ovens were heated by coal or wood, and later even AGA type ranges that used gas, heat is always "on". So in theory you could put anything in the "roasting oven" since it was going to be "on" anyway.

If you look back this is probably reason joints/roasts of meats and poultry were common meals. You don't need exact/precise temperature control and again the ranges/fires were lit or on anyway. Besides it made a housewife or anyone's else life easier. Just stick a joint/roast in oven and get on with one's day. Aside from perhaps the occasional basting, there isn't much other work involved.


Post# 979395 , Reply# 8   1/22/2018 at 05:04 by askolover (South of Nash Vegas, TN)        

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Crock pot works for me.  Smear a can of cream of mushroom soup on it, chop an onion and toss it in, maybe a little black pepper.  Overnight or all day.  Cooks up so tender and juicy. 

 

Or pour Dr. Pepper over it and barbecue sauce of your choice and cook the same, all day or overnight. 


Post# 979404 , Reply# 9   1/22/2018 at 07:26 by henene4 (Germany)        
Yes

It should be allowed to be used on induction thously.


But, as I just thought off, using the silicone matt might actually stop some safety features from working!
Some induction plates have sensors that monitor the temperature of the zone and/or the bottom of your cookware to prevent overheating of empty pots or forgotten items, reducing the chance of an oil fire.

With the matt insulating the surface from the actual cookware, there is the possibility that you might defeat that feature and thusly create a fire hazzard.

Just a random thought though...


Post# 979476 , Reply# 10   1/22/2018 at 18:36 by MattL (Flushing, MI)        
Pork shoulder...

I make a slow roasted pork shoulder that so far everyone loves and asks for the recipe.   I use a large pork shoulder with skin on or at least a fat layer, 8-10lbs.  Then I make up a multiple, usually 4 times the amounts shown of a fresh herb rub as follows: (perhaps not 4x the garlic...)

 

  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons fresh rosemary
  • 10 garlic cloves
  • 1 tablespoon fennel seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon dry white wine
  • 1 tablespoon olive oil
  • ... adjust based on size of roast...
  • place all ingredients in a small food processor and blend until a paste is formed and all are well blended, add more oil or wine as needed.

 

I make random slits in the pork and insert a small amount of the rub into all four sides at numerous points using 1/3 to 1/2 the rub.  I them cut a crisscrosses into the skin and rub some more of the mixture into it, then the rest on the exposed sides of the shoulder.  I place it it a shallow pan, usually a broiler pan, fat/skin side up, set the oven a 200, and roast for about 24 hours.  If you stop at less that 18 the pork is still tough.  After 24 hours I pull the skin off and shred up the pork.  It is so tender and flavorful and the pan drippings are wonderful.  Serve it on slider buns with some of the pan juices or some barbeque sauce and it's wonderful. Also good just on a plate with a side of potatoes and perhaps some coleslaw.


Post# 982461 , Reply# 11   2/12/2018 at 10:45 by DaveAMKrayoGuy (Oak Park, MI)        
R.I.P. Mother-in-law, Millie: 1931-2018

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Definitely an "Over my dead body!" meal: Pork Roast!

 

(Two different ones were made, and Bonus: "Laura's" Lean Ground Beef!)

 

 

 

-- Dave


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