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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 (2,286 days old) 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.... | ||
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Post# 979289 , Reply# 1 1/21/2018 at 08:32 (2,286 days old) 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 | ||
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Post# 979315 , Reply# 3 1/21/2018 at 11:48 (2,286 days old) 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. | ||
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Post# 979353 , Reply# 4 1/21/2018 at 16:28 (2,286 days old) by RP2813 (Sannazay) |
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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." | ||
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Post# 979378 , Reply# 5 1/21/2018 at 21:25 (2,285 days old) by Frigilux (The Minnesota Prairie) |
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Post# 979387 , Reply# 7 1/21/2018 at 23:21 (2,285 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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For many the idea of leaving an oven on
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. | ||
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Post# 979395 , Reply# 8 1/22/2018 at 05:04 (2,285 days old) by askolover (South of Nash Vegas, TN) |
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Post# 982461 , Reply# 11 2/12/2018 at 10:45 (2,264 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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R.I.P. Mother-in-law, Millie: 1931-2018 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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