Pork Shoulder for the Week

  A pork shoulder is the perfect cut for the family meals all week. It really can make it’s way to the table all week long. A typical six pound pork shoulder will yield a nice amount of cooked meat, but you need to know how to cook it, right?

  There are so many ways to cook a roast, but the trick is to go low and slow. When you are cooking with pasture raised pork from the farm you will not find any salt water injected into the meat. So, low and slow is the key to keeping the meat juicy. The added fat and flavor will render slowly and make for a yummy cut of meat.

You can slow-roast a shoulder in the oven at about 300 degrees until the meat falls off the bone (5-6 hours), or you can simply plop it in your slow-cooker and cook on low for 7-8 hours.  I love the slow cooker method with my family, but if you want a nice crisp crust you will want to use the oven.

  Today, I’m going to use the oven, but most of the time I cook our meat from frozen in the slow cooker. It takes a little longer, but it works for this busy mom.

You can see how I created this shoulder in the video below.

Now, here are the recipes you have been waiting for:

CARNITAS TACOS

INGREDIENTS:

• 12-24 small store-bought corn tortillas (5 1/2 inch)*
• 3 cups of shredded cooked pork shoulder (a.k.a. pork carnitas
• 1/2 of a medium onion, finely diced
• 2/3 cup of finely chopped cilantro leaves
• 5-6 limes, cut into quarter or eighth-sized wedges
• 1/2 cup of crumbled fetta cheese
• ½ cup of Sour Cream
• 1 cup of Corn
• 2 cups of Rice
Of course you can make the way you like it…

CROCKPOT PULLED PORK CHILI

INGREDIENTS:

1 (2.5 pound) pork shoulder
1 shallot, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28-ounce) can tomato puree
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans kidney beans, drained and rinsed
1/4 cup tomato paste
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1 tablespoon chitpole chili powder
1 tablespoon smoked paprika
1/4 teaspoon crushed red pepper flakes

for serving:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
fresh cilantro
tortilla chips

Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal – everyone likes their chili a little differently! Before serving, taste again.

Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!

www.howsweeteats.com 

Pork Shoulder Pasta Recipe

INGREDIENTS:

2 pound shoulder
1 large jar of pasta sauces of your pick
1 pound tube-shaped pasta, cooked
Freshly grated Parmesan cheese
2 teaspoons zest from 1 lemon

Directions

When ready to serve, toss your sauce of course with pork, cooked pasta and garnish with Parmesan and lemon zest.

http://www.seriouseats.com/

Bounce: PORK POTPIE RECIPE

INGREDIENTS:

CRUST:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar

FILLING:

1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional

DIRECTIONS

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.

www.tasteofhome.com