A pork shoulder waiting for a good idea

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so
what are your other favorite recipes and serving suggestions? I was
thinking of making the Gordon Ramsay Potato Gratin as a side, but
other than that nothing is coming to mind.

Any great ideas or recipes?

Cindi

Do you like sauerkraut? My family has always made a pork shoulder slow
cooked with sauerkraut.

kili

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

In years past there were some good threads about making carnitas, one
of the most delectable pork dishes ever. If you don't want to go the
cooked in fat and lard way, you can substitute a long simmer in
flavored water, then finish in pork fat or lard. I like the recipes
that start with a long marinade in orange juice. Eat with beans (or
black beans) and rice the first day, make tacos later. -aem

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so
what are your other favorite recipes and serving suggestions? I was
thinking of making the Gordon Ramsay Potato Gratin as a side, but
other than that nothing is coming to mind.

Any great ideas or recipes?

Chile verde comes to mind, if you aren't determined to cook it whole.
Perhaps not the best main for your side though.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

Any great ideas or recipes?

With a grinder you can make delicious fresh pork sausage burgers.

Cindi said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

Any great ideas or recipes?

With a grinder you can make delicious fresh pork sausage burgers.

Sheldon

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

CUt it into cubes and marinate it in olive oil, lemon juice, chopped
garlic, salt, pepper and oregano to make slouvaki.

Dave Smith said:

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

CUt it into cubes and marinate it in olive oil, lemon juice, chopped
garlic, salt, pepper and oregano to make slouvaki.

That's exactly what I do with lamb, except I cheat and use a garlic
press. I've never done it with pork. Hmmm?

--Bryan
http://www.TheBonobos.com

Bobo Bonobo® said:

On Oct 19, 3:01 pm, Dave Smith <[email hidden]> wrote:

Quoted message said:

Quoted message said:

CUt it into cubes and marinate it in olive oil, lemon juice, chopped
garlic, salt, pepper and oregano to make slouvaki.

Quoted message said:

That's exactly what I do with lamb, except I cheat and use a garlic
press. I've never done it with pork. Hmmm?

Pork, being neither halal nor kosher, is a pretty unusual suggestion
for souvlaki. Not that it wouldn't work.

Steve

(Steve Pope) said:

Bobo Bonobo® said:

Dave Smith <[email hidden]> wrote:

Quoted message said:

Quoted message said:

CUt it into cubes and marinate it in olive oil, lemon juice, chopped
garlic, salt, pepper and oregano to make slouvaki.

Quoted message said:

That's exactly what I do with lamb, except I cheat and use a garlic
press. I've never done it with pork. Hmmm?

Pork, being neither halal nor kosher, is a pretty unusual suggestion
for souvlaki. Not that it wouldn't work.

My first experiences with souvlaki were at an Armenian
restaurant. No halal or kosher dishes needed for that type
of ethnic cooking as they are a traditionally Christian nation.
The dish is served across a wide geography.

Yesterday there was a thread about stroganoff - I have made
pork stroganoff and it was just fine. A shoulder might be too
much work to cut into strips but I wonder if the same is true
for the cubes. Boneless shoulder cuts are to be found ...

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

Any great ideas or recipes?

Chili verde stew made with tomatillos, green peppers, green chiles,k
etc.,? Serve with rice and beans and sour cream?

Karen

Bobo Bonobo® said:

Quoted message said:

Quoted message said:

CUt it into cubes and marinate it in olive oil, lemon juice, chopped
garlic, salt, pepper and oregano to make slouvaki.

That's exactly what I do with lamb, except I cheat and use a garlic
press. I've never done it with pork. Hmmm?

It is the same basic marinate that I use for pork, lamb, chicken and,
occasionally, beef. When I grill shrimp I alter it a bit, skipping the
oregano and adding ketchup,
hot sauce, chopped parsley and a dash of Worcestershire sauce, and marinate
for a shorter time. Sometimes I use lime juice instead of lemon.

aem said:

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

In years past there were some good threads about making carnitas, one
of the most delectable pork dishes ever. If you don't want to go the
cooked in fat and lard way, you can substitute a long simmer in
flavored water, then finish in pork fat or lard. I like the recipes
that start with a long marinade in orange juice. Eat with beans (or
black beans) and rice the first day, make tacos later. -aem

This is how I like mine.
http://www.davidlebovitz.com/archives/2007/09/carnitas.html

It's a starting point and you can adjust to your preferences.

koko
---
http://www.kokoscorner.typepad.com
updated 10/14

"There is no love more sincere than the love of food"
George Bernard Shaw

Karen said:

On Oct 19, 10:44 am, "Cindi - HappyMamatoThree"

Quoted message said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

Quoted message said:

Any great ideas or recipes?

Chili verde stew made with tomatillos, green peppers, green chiles,k
etc.,? Serve with rice and beans and sour cream?

Yes, but Mexican style sour cream.

Quoted message said:

Karen

--Bryan

Cindi - HappyMamatoThree said:

I have a pork shoulder sitting in the fridge that I would like some
recommendations for. Not in the mood for barbecue or pulled pork, so what
are your other favorite recipes and serving suggestions? I was thinking of
making the Gordon Ramsay Potato Gratin as a side, but other than that
nothing is coming to mind.

Any great ideas or recipes?

Cindi

I'm about to do mine Hawaiian style. Put it in a heavy casserole,
salt it liberally with kosher salt (I use Hawaiian red or white, using
red tonight), use about 2 cups of water with 1 T or so liquid smoke
(any flavor), cover and bake low for three or four hours till shreds
easily.

Low oven for us is 300, but I'll start it at 375 for the first hour to
speed things up.

If it looks like it's drying out around 2 hours in, add more water.
We have a banana tree, so I'll wrap mine in banana leaf, but that's
totally optional.

Pili

Doug Freyburger said:

[email hidden] (Steve Pope) wrote:

Quoted message said:

Quoted message said:

Pork, being neither halal nor kosher, is a pretty unusual suggestion
for souvlaki. Not that it wouldn't work.

Quoted message said:

My first experiences with souvlaki were at an Armenian
restaurant. No halal or kosher dishes needed for that type
of ethnic cooking as they are a traditionally Christian nation.

Duh. I had spaced out the Crusades.

S.

Doug Freyburger said:

(Steve Pope) said:

Bobo Bonobo® said:

Dave Smith <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> CUt it into cubes and marinate it in olive oil, lemon juice, chopped
> garlic, salt, pepper and oregano to make slouvaki.

Quoted message said:

Quoted message said:

That's exactly what I do with lamb, except I cheat and use a garlic
press. I've never done it with pork. Hmmm?

Quoted message said:

Pork, being neither halal nor kosher, is a pretty unusual suggestion
for souvlaki. Not that it wouldn't work.

My first experiences with souvlaki were at an Armenian
restaurant. No halal or kosher dishes needed for that type
of ethnic cooking as they are a traditionally Christian nation.

The Ottoman Turks killed a bunch of them. It was a genocide.

--Bryan

koko said:

aem said:

In years past there were some good threads about making carnitas, one
of the most delectable pork dishes ever.

Quoted message said:

This is how I like mine.http://www.davidlebovitz.com/archives/2007/09/carnitas.html

It's a starting point and you can adjust to your preferences.

Well, isn't that an entertaining little blog! I can't possibly agree
that a bare taste of cumin is adequate, and I miss the tang of
citrus. So if it were me using his recipe, I would at least quadruple
the cumin and I would add at least a cup of orange juice to the
liquid. Either way, carnitas are really good eating. -aem

aem said:

On Oct 19, 3:07 pm, koko wrote:

Quoted message said:

Quoted message said:

http://www.davidlebovitz.com/archives/2007/09/carnitas.html

Quoted message said:

Quoted message said:

It's a starting point and you can adjust to your preferences.

Quoted message said:

Well, isn't that an entertaining little blog! I can't possibly agree
that a bare taste of cumin is adequate, and I miss the tang of
citrus. So if it were me using his recipe, I would at least quadruple
the cumin and I would add at least a cup of orange juice to the
liquid. Either way, carnitas are really good eating. -aem

Whereas I completely, totally, religiously believe that cumin should
be barely noticeable, otherwise it is a distracting flavor. For me
this applies to nearly any dish containing it.

Steve

(Steve Pope) said:

aem said:

koko said:

http://www.davidlebovitz.com/archives/2007/09/carnitas.html
It's a starting point and you can adjust to your preferences.

Well, isn't that an entertaining little blog! I can't possibly agree
that a bare taste of cumin is adequate, and I miss the tang of
citrus. So if it were me using his recipe, I would at least quadruple
the cumin and I would add at least a cup of orange juice to the
liquid. Either way, carnitas are really good eating. -aem

Whereas I completely, totally, religiously believe that cumin should
be barely noticeable, otherwise it is a distracting flavor. For me
this applies to nearly any dish containing it.

I'm sorry you don't enjoy a good chili, obviously a religious guy such
as youeself prays to that canned [censored].