pork shoulder

i've prepared two pork shoulders in the past month, and they were both ridiculously easy and tasty. all you do is put the thing in a slow cooker and cook it for like 8 hours. then shred it. this weekend I made a BBQ sauce and simmered it in that after i shredded it. then i grilled bratwursts and topped the bratwursts with the BBQ pulled pork. it was dope as fuck. you can feed an army for 10 bucks. and it takes literally 15 minutes of active work. and it makes your place smell insanely good all day long. i need to try to smoke one of these on a charcoal grill. man i love the slow cookin life.

i'm unconvinced. i need photographic evidence, or i'm going to have to call you out.

i've been looking for a slammin' pork taco marinade. can you help a brotha out?

you try telling me that that doesn't deficate all over your pig's shoulder.

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

Pork Tinga with Potatoes, Avocado and Fresh Cheese

Serves 4 to 6

1 tablespoon vegetable or olive oil

1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

4 ounces chorizo sausage, removed from its casing

4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

1 large white onion, sliced 1/4–inch thick

1 garlic clove, minced

1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

2 to 3 canned chipotle chiles, en adobo, finely chopped

4 teaspoons chipotle canning sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon dried oregano, preferably Mexican

Salt

About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese

1 ripe avocado, pitted, flesh scooped from the skin and diced

Warm corn tortillas

Directions

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

Slow braise with coconut milk, kecap manis and fish sauce. Then shred it and use it for one of the drier thai curries, using the braising liquid to 'wet' the curry.

I became nauseous quite suddenly the other day while playing College Hoops 2K8 on the PS3. I was scared shitless (well, not yet, but I thought that was coming). Pretty sure that I must have poisoned myself with something I ate, I scrambled the mental records of meals and nothing made sense. Hummus and crackers? Cold cereal and buttered toast?

As it turns out, I took a fish oil supplement an hour previous to the nausea and that is one its very common side effects.

Be advised.

  On 6/1/2010 at 9:28 PM, jules said:

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

holy fuck that sounds incredible. would never have thought to add the potatoes. thank you kind sir

  On 6/1/2010 at 9:00 PM, margaret thatcher said:

i'm unconvinced. i need photographic evidence, or i'm going to have to call you out.

  On 6/1/2010 at 9:28 PM, jules said:

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

 

 

 

Pork Tinga with Potatoes, Avocado and Fresh Cheese

 

Serves 4 to 6

 

 

1 tablespoon vegetable or olive oil

1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

4 ounces chorizo sausage, removed from its casing

4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

1 large white onion, sliced 1/4–inch thick

1 garlic clove, minced

1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

2 to 3 canned chipotle chiles, en adobo, finely chopped

4 teaspoons chipotle canning sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon dried oregano, preferably Mexican

Salt

About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese

1 ripe avocado, pitted, flesh scooped from the skin and diced

Warm corn tortillas

Directions

 

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

 

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

 

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

ORALE, PINCHE TINGA! ES EL PERRON!

i should really learn how to cook. i think i'll make the crock pot my tool of choice. i like mush.

  On 6/2/2010 at 12:03 AM, ms-dos said:

i should really learn how to cook. i think i'll make the crock pot my tool of choice. i like mush.

it's tough when your ingredients are limited to peanut butter, jelly and bread. but maybe the crock pot could really bring them to the next level

i've recently expanded my diet to include fruits, vegetables, chef boyardee...

funny this thread popped up as I am 30 min away from a 6 hour roast pork shoulder.

I'm doing korean lettuce wraps, with pureed kimchi, korean red pepper/bean paste and some steamed sushi rice.

to complete the party food I've got 75 pieces of futomaki feeding about 30 people. i hope it's enough. should be good eatin

Everytime I mention "pork crackling" to an American, they don't know what I mean, so can a British breed please fill me in with something. Is the pork shoulder, the joints of pork we buy from the supermarket, with the layer of fat on the top, that we British cook into what is known as "crackling"? If so, then yes, Fred, it is the best cut of meat in the world.

  On 6/2/2010 at 12:20 AM, abusivegeorge said:

Everytime I mention "pork crackling" to an American, they don't know what I mean, so can a British breed please fill me in with something. Is the pork shoulder, the joints of pork we buy from the supermarket, with the layer of fat on the top, that we British cook into what is known as "crackling"? If so, then yes, Fred, it is the best cut of meat in the world.

that's usually pork belly.

  On 6/2/2010 at 12:23 AM, kaini said:

  On 6/2/2010 at 12:20 AM, abusivegeorge said:

Everytime I mention "pork crackling" to an American, they don't know what I mean, so can a British breed please fill me in with something. Is the pork shoulder, the joints of pork we buy from the supermarket, with the layer of fat on the top, that we British cook into what is known as "crackling"? If so, then yes, Fred, it is the best cut of meat in the world.

 

that's usually pork belly.

Ahhh, thank you kaini. Then I am in a pickle.

  On 6/2/2010 at 12:20 AM, abusivegeorge said:

Everytime I mention "pork crackling" to an American, they don't know what I mean, so can a British breed please fill me in with something. Is the pork shoulder, the joints of pork we buy from the supermarket, with the layer of fat on the top, that we British cook into what is known as "crackling"? If so, then yes, Fred, it is the best cut of meat in the world.

Crackling refers to the crispy layer of fat, whatever cut or joint you are using.

My favorite type of Carnitas uses this cut. Ask for "de Maciza"

  On 6/2/2010 at 12:31 AM, kakapo said:

  On 6/2/2010 at 12:20 AM, abusivegeorge said:

Everytime I mention "pork crackling" to an American, they don't know what I mean, so can a British breed please fill me in with something. Is the pork shoulder, the joints of pork we buy from the supermarket, with the layer of fat on the top, that we British cook into what is known as "crackling"? If so, then yes, Fred, it is the best cut of meat in the world.

 

Crackling refers to the crispy layer of fat, whatever cut or joint you are using.

But it usually only accompanies the belly when purchasing from supermmakets!

supermmakets indeed!!!!!

Man, I am eating right now and this thread is still making me salivate. Perhaps it is because I am not eating pork shoulder. I gotta buy one a dem. I has crock pot.

  On 6/1/2010 at 9:51 PM, uptown devil said:

  On 6/1/2010 at 9:28 PM, jules said:

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

 

holy fuck that sounds incredible. would never have thought to add the potatoes. thank you kind sir

the potatoes get very creamy. you dont even need sour cream. a+

  On 6/1/2010 at 10:27 PM, Joyrex said:

 

 

ORALE, PINCHE TINGA! ES EL PERRON!

uh, lolque?

  On 6/1/2010 at 9:34 PM, kakapo said:

Slow braise with coconut milk, kecap manis and fish sauce. Then shred it and use it for one of the drier thai curries, using the braising liquid to 'wet' the curry.

That sounds bloody tasty.

  On 6/1/2010 at 10:27 PM, Joyrex said:

  On 6/1/2010 at 9:28 PM, jules said:

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

 

 

 

Pork Tinga with Potatoes, Avocado and Fresh Cheese

 

Serves 4 to 6

 

 

1 tablespoon vegetable or olive oil

1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

4 ounces chorizo sausage, removed from its casing

4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

1 large white onion, sliced 1/4–inch thick

1 garlic clove, minced

1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

2 to 3 canned chipotle chiles, en adobo, finely chopped

4 teaspoons chipotle canning sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon dried oregano, preferably Mexican

Salt

About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese

1 ripe avocado, pitted, flesh scooped from the skin and diced

Warm corn tortillas

Directions

 

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

 

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

 

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

 

ORALE, PINCHE TINGA! ES EL PERRON!

if you're saying that this recipe sounds tasty as fuck joyrex, i agree strongly!

i need to get me a slow cooker.

but doesn't cooking stuff for like 6 hours cook out all the nutrition?