LTH Home

braised pork shoulder recipe... am i crazy?

braised pork shoulder recipe... am i crazy?
  • Forum HomePost Reply BackTop
  • braised pork shoulder recipe... am i crazy?

    Post #1 - November 1st, 2007, 8:59 am
    Post #1 - November 1st, 2007, 8:59 am Post #1 - November 1st, 2007, 8:59 am
    ok there was a thread somewhere about pork shoulder being .99/lb at dominicks, peoria, and somewhere else this week... someone recommended a braised pork shoulder recipe and there was a link to it somewhere... or so i thought. i bought one and now can't find the recipe, nor the thread mentioning all of this... i searched for a good half hour last night using various keywords and can't find it. am i nuts? (also it turns out at my dominicks it was pork shoulder blade... 3.5 lbsish)...
  • Post #2 - November 1st, 2007, 9:05 am
    Post #2 - November 1st, 2007, 9:05 am Post #2 - November 1st, 2007, 9:05 am
    You are looking for this thread:

    http://www.lthforum.com/bb/viewtopic.php?p=157607

    Google "pork shoulders" Molly Stevens (which I happened to remember too; no you aren't nuts) site:lthforum.com

    No recipe or link to on the thread though.
  • Post #3 - November 1st, 2007, 9:59 am
    Post #3 - November 1st, 2007, 9:59 am Post #3 - November 1st, 2007, 9:59 am
    dddane wrote:ok there was a thread somewhere about pork shoulder being .99/lb at dominicks, peoria, and somewhere else this week... someone recommended a braised pork shoulder recipe and there was a link to it somewhere... or so i thought. i bought one and now can't find the recipe, nor the thread mentioning all of this... i searched for a good half hour last night using various keywords and can't find it. am i nuts? (also it turns out at my dominicks it was pork shoulder blade... 3.5 lbsish)...


    It was the Carribean Pork Shoulder from Molly Steven's All About Braising. Here is a link to an article with the recipe, but I highly recommend the book. We have made about 10 recipes and they've all been good, including this recipe which we made this past Sunday along with all the sides that Molly recommended, rice, fried plantains, and her braised cabbage. We had her recommended beer, Corona, and even put on a CD of Harry Belafonte.
    "Good stuff, Maynard." Dobie Gillis
  • Post #4 - November 1st, 2007, 10:03 am
    Post #4 - November 1st, 2007, 10:03 am Post #4 - November 1st, 2007, 10:03 am
    thanks!
  • Post #5 - May 2nd, 2019, 10:44 pm
    Post #5 - May 2nd, 2019, 10:44 pm Post #5 - May 2nd, 2019, 10:44 pm
    Hi,

    I braised a five-pound pork shoulder in whole milk. Instead of a Dutch oven, I used a pot fitting the shoulder snuggly. When I filled it with just over two-cups milk, it was close to covering the pork. Cooked at a low temperature for some hours, I would occasionally rotate it in the pot and add additional milk.

    We may not make this again until the fall, though we will eagerly look forward to eating this once more. The milk clots and caramelizes making a this gravy quite memorable.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #6 - January 31st, 2021, 4:34 pm
    Post #6 - January 31st, 2021, 4:34 pm Post #6 - January 31st, 2021, 4:34 pm
    Last week, I bought a nine-plus pound pork shoulder for 88 cents per pound. I made:
    - Korean Bo Saam
    - Char siu
    - Jacques Pepin's roasted pork shoulder with ratatouille paired with polenta

    I almost did not make Jacques Pepin's recipe, because I was intending to roast it Czech style with bread dumplings. Just before going to bed the other night, I caught Jacques making this pork roast. I added eggplant, tomato and zuchinni to the shopping list.
    Per Jacques, I studded the pork shoulder with garlic, seasoned with salt and pepper, then browned it in a pot with no fat added. After it was browned, I added the vegetables, some Italian seasoning plus salt and pepper. Covered it tightly with foil and put in a preheated 275 degree oven for 2-2.5 hours until it was 180 degrees. After an hour, I did stir the vegetables to make sure they were evenly cooked. No added liquid necessary, only liquid came from the meat and vegetables.

    When the meat was finished, I then quickly made the polenta while the meat rested.

    For a snowy winter day, this was a fragrant and flavorful dish to keep the nest comfortable.

    Image

    You can watch Jacques Pepin here:
    https://www.facebook.com/ChefJacquesPep ... 970060988/

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more