Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
205.200.16.73:

> Sheryl Rosen > wrote in
> :
>
>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
>> cents a pound.
>>
>
> These do well in a crockpot...just pre-Brown the meat or not and sprinkle
> on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
> could get fancy and make a raft from say onions or sourkraut to support
> the roast off of the bottom of the crock too. Comes out very tender and
> delish.
>

I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
the bottom, mixed with apples and onions. The roast nestled into the kraut
after having been rolled in herbs and cracked pepper. I roast it covered
for 3-4 hours.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
205.200.16.73:

> Sheryl Rosen > wrote in
> :
>
>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
>> cents a pound.
>>
>
> These do well in a crockpot...just pre-Brown the meat or not and sprinkle
> on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
> could get fancy and make a raft from say onions or sourkraut to support
> the roast off of the bottom of the crock too. Comes out very tender and
> delish.
>

I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
the bottom, mixed with apples and onions. The roast nestled into the kraut
after having been rolled in herbs and cracked pepper. I roast it covered
for 3-4 hours.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Ross Reid > wrote in message >. ..
> Steve Lee > wrote:
>
> >I know this sounds like an odd question and of course pork is supposed
> >to smell like pork, but please bear with me on this one.
> >
> >Sometimes when I cook pork, I get that strong, what I can only
> >describe it as being the "pork" smell. It's that smell from the
> >cooked pork that's too strong to handle. Just the right amount and
> >you know you're eating pork, but when it gets too strong, I can't
> >handle it and it's another dinner ruined for me. Have any of you
> >encoutered this before?
> >
> >
> >I've tried different meat shops and markets, but I often encounter
> >this problem in my dishes with pork and I'm wondering if there's
> >something I'm doing wrong or not doing to avoid this.
> >
> >Do any of you have suggestions to reduce the possibility of a too
> >strong porky smell in your pork dishes? Thanks for your time and
> >courtesy.
>
> You are probably a person who is more sensitive to what is called
> ?boar taint?.
> In some pig farming operations, male pigs are not castrated and the
> meat from some entire male pigs has an unpleasant taint or odour.
> The difficulty lies in determining which meat is from an entire boar
> and which from a gilt, when it is on display in the butcher's case.
> Ross.
> To email, remove the "obvious" from my address.

Yeah, I agree with Ross. The boar meat seems to slip in now and
again. One Bay Area sausage maker used it on a regular basis. I
don't think you have to have a particular sensitivity to pick up on
it. My family always called them 'sweat hogs' and that really
describes the aroma. It's hard to disguise.

D.M.

Ross Reid > wrote in message >. ..
> Steve Lee > wrote:
>
> >I know this sounds like an odd question and of course pork is supposed
> >to smell like pork, but please bear with me on this one.
> >
> >Sometimes when I cook pork, I get that strong, what I can only
> >describe it as being the "pork" smell. It's that smell from the
> >cooked pork that's too strong to handle. Just the right amount and
> >you know you're eating pork, but when it gets too strong, I can't
> >handle it and it's another dinner ruined for me. Have any of you
> >encoutered this before?
> >
> >
> >I've tried different meat shops and markets, but I often encounter
> >this problem in my dishes with pork and I'm wondering if there's
> >something I'm doing wrong or not doing to avoid this.
> >
> >Do any of you have suggestions to reduce the possibility of a too
> >strong porky smell in your pork dishes? Thanks for your time and
> >courtesy.
>
> You are probably a person who is more sensitive to what is called
> ?boar taint?.
> In some pig farming operations, male pigs are not castrated and the
> meat from some entire male pigs has an unpleasant taint or odour.
> The difficulty lies in determining which meat is from an entire boar
> and which from a gilt, when it is on display in the butcher's case.
> Ross.
> To email, remove the "obvious" from my address.

Yeah, I agree with Ross. The boar meat seems to slip in now and
again. One Bay Area sausage maker used it on a regular basis. I
don't think you have to have a particular sensitivity to pick up on
it. My family always called them 'sweat hogs' and that really
describes the aroma. It's hard to disguise.

D.M.

in article , Wayne Boatwright at
wrote on 11/27/04 8:08 PM:

> Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
> 205.200.16.73:
>
>> Sheryl Rosen > wrote in
>> :
>>
>>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
>>> cents a pound.
>>>
>>
>> These do well in a crockpot...just pre-Brown the meat or not and sprinkle
>> on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
>> could get fancy and make a raft from say onions or sourkraut to support
>> the roast off of the bottom of the crock too. Comes out very tender and
>> delish.
>>
>
> I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
> the bottom, mixed with apples and onions. The roast nestled into the kraut
> after having been rolled in herbs and cracked pepper. I roast it covered
> for 3-4 hours.

You guys are all leading me to believe this is not the cut of pork for dry
roasting so it's brown and crispy. Everyone seems to be recommending
techniques I would associate with braising a pot roast.

I am looking for brown and succulent, I'm thinking of the Cuban and Puerto
Rican pork roast, known as "Pernil".

Did I buy the wrong cut of meat?

The market where I shop caters to the local "Hispanic" population, which is
mostly Puerto Rican, Dominican and Cuban, with a little bit of Mexican and
South American thrown in for good measure. And these "pork shoulder
picnic" roasts took up by far the most real estate. They looked like the
pernil I've had in the past, so I figured this was the right cut of meat to
make that.

Now I'm wondering if I got the right thing.

in article , PENMART01 at
wrote on 11/27/04 3:50 PM:

> Sheryl Rosen writes:
>>
>> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>
> Slow and long... 300dF, 2-3 hours
>

and this will make it crispy and succulent?

Is this cut of meat, the pork shoulder picnic, what is known as "Pernil"?
This is what I am trying to achieve...the traditional "Pernil", that Puerto
Rican and Cuban families make for Christmas.

The last time I had it, maybe 5 years ago, it was roasted, not braised,
after having marinated in a homemade mojo, with lots and lots of herbs and
garlic. And it was delicious and I really want to have it again.

Is this the same meat that the Italians call "Porketta"? Cut I've had that,
too and it's delicous.

>Sheryl Rosen
>
>>PENMART01 wrote:
>>>Sheryl Rosen writes:
>>>
>>> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>>
>> Slow and long... 300dF, 2-3 hours
>
>and this will make it crispy and succulent?

Yes. Fatty pork roasts benefit from long slow roasting, think Qing.

>Is this cut of meat, the pork shoulder picnic, what is known as "Pernil"?

Pernil is the entire upper foreleg, weighs at least 8lbs, but usually more like
10-12lbs... analogous to ham but from the front. The piece you have is
probably shoulder, cut from just below the neck... yours is likely the first
image... pernil is the second image but with the fat and skin left on (see
below). I've roasted pernil a few times but it's extemely fatty... there is no
single Puerto Rican version, there are as many ways as there are Puerto Rican
cooks. I much prefer fresh ham. The only seasoning you need for your roast is
Penzeys adobo and a little salt.

http://www.tysonfoodsinc.com/freshme...rk/pagetwo.asp



>This is what I am trying to achieve...the traditional "Pernil", that Puerto
>Rican and Cuban families make for Christmas.
>
>The last time I had it, maybe 5 years ago, it was roasted, not braised,
>after having marinated in a homemade mojo, with lots and lots of herbs and
>garlic. And it was delicious and I really want to have it again.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Sheryl Rosen
>
>>PENMART01 wrote:
>>>Sheryl Rosen writes:
>>>
>>> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>>
>> Slow and long... 300dF, 2-3 hours
>
>and this will make it crispy and succulent?

Yes. Fatty pork roasts benefit from long slow roasting, think Qing.

>Is this cut of meat, the pork shoulder picnic, what is known as "Pernil"?

Pernil is the entire upper foreleg, weighs at least 8lbs, but usually more like
10-12lbs... analogous to ham but from the front. The piece you have is
probably shoulder, cut from just below the neck... yours is likely the first
image... pernil is the second image but with the fat and skin left on (see
below). I've roasted pernil a few times but it's extemely fatty... there is no
single Puerto Rican version, there are as many ways as there are Puerto Rican
cooks. I much prefer fresh ham. The only seasoning you need for your roast is
Penzeys adobo and a little salt.

http://www.tysonfoodsinc.com/freshme...rk/pagetwo.asp



>This is what I am trying to achieve...the traditional "Pernil", that Puerto
>Rican and Cuban families make for Christmas.
>
>The last time I had it, maybe 5 years ago, it was roasted, not braised,
>after having marinated in a homemade mojo, with lots and lots of herbs and
>garlic. And it was delicious and I really want to have it again.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

in article , PENMART01 at
wrote on 11/27/04 11:30 PM:

> Pernil is the entire upper foreleg, weighs at least 8lbs, but usually more
> like
> 10-12lbs... analogous to ham but from the front. The piece you have is
> probably shoulder, cut from just below the neck... yours is likely the first
> image... pernil is the second image but with the fat and skin left on (see
> below).

Actually, it's the second image with the skin and fat left on, exactly. Only
it's half of the second image. The half with the narrow end. It's only 3.5
pounds....probably 1 of which is bone, another half is fat and skin! I
didn't want to make too big of an investment in case it didn't turn out ok.


> I've roasted pernil a few times but it's extemely fatty... there is no
> single Puerto Rican version, there are as many ways as there are Puerto Rican
> cooks. I much prefer fresh ham. The only seasoning you need for your roast
> is
> Penzeys adobo and a little salt.

The family that made it when I had it did the overnight marinade in garlicky
mojo, so that's what I did. I remember they used a lot of rosemary and
savory.

Thanks for the info, Sheldon.
I knew you'd know what I was talking about!

>(PENMART01) writes:
>
>>Sheryl Rosen
>>
>>>PENMART01 wrote:
>>>>Sheryl Rosen writes:
>>>>
>>>> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>>>
>>> Slow and long... 300dF, 2-3 hours
>>
>>and this will make it crispy and succulent?
>
>Yes. Fatty pork roasts benefit from long slow roasting, think Qing.
>
>>Is this cut of meat, the pork shoulder picnic, what is known as "Pernil"?
>
>Pernil is the entire upper foreleg, weighs at least 8lbs, but usually more
>like
>10-12lbs... analogous to ham but from the front. The piece you have is
>probably shoulder, cut from just below the neck... yours is likely the first
>image... pernil is the second image but with the fat and skin left on (see
>below). I've roasted pernil a few times but it's extemely fatty... there is
>no
>single Puerto Rican version, there are as many ways as there are Puerto Rican
>cooks. I much prefer fresh ham. The only seasoning you need for your roast
>is
>Penzeys adobo and a little salt.
>
>http://www.tysonfoodsinc.com/freshme...rk/pagetwo.asp

http://www.elboricua.com/pernil_RChef.html

Note at bottom of page how pernil can be slow cooked all night. With your
small piece the directions I gave are just right.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheryl Rosen > wrote in
:

> in article , Wayne Boatwright
> at wrote on 11/27/04 8:08 PM:
>
> > Hahabogus > wrote in
> > news:Xns95AEC146DE235hahabogus@ 205.200.16.73:
> >
> >> Sheryl Rosen > wrote in
> >> :
> >>
> >>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @
> >>> 79 cents a pound.
> >>>
> >>
> >> These do well in a crockpot...just pre-Brown the meat or not and
> >> sprinkle on a pkg of onion soup powder and crockpot it for 8-10
> >> hrs on low. You could get fancy and make a raft from say onions
> >> or sourkraut to support the roast off of the bottom of the crock
> >> too. Comes out very tender and delish.
> >>
> >
> > I do similarly in a Le Creuset small covered oven. Seasoned
> > sauerkraut in the bottom, mixed with apples and onions. The roast
> > nestled into the kraut after having been rolled in herbs and
> > cracked pepper. I roast it covered for 3-4 hours.
>
> You guys are all leading me to believe this is not the cut of pork
> for dry roasting so it's brown and crispy. Everyone seems to be
> recommending techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and
> Puerto Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?
>
> The market where I shop caters to the local "Hispanic" population,
> which is mostly Puerto Rican, Dominican and Cuban, with a little bit
> of Mexican and South American thrown in for good measure. And
> these "pork shoulder picnic" roasts took up by far the most real
> estate. They looked like the pernil I've had in the past, so I
> figured this was the right cut of meat to make that.
>
> Now I'm wondering if I got the right thing.
>
>

You should be ok. I've eaten and enjoyed oven roasted pork shoulder
roasts...and they weren't tough or stringy. In fact they were quite
tasty. But the crockpot/braising is another valid way to cook them.

--
Starchless in Manitoba.

Sheryl Rosen > wrote in
:

> in article , Wayne Boatwright
> at wrote on 11/27/04 8:08 PM:
>
> > Hahabogus > wrote in
> > news:Xns95AEC146DE235hahabogus@ 205.200.16.73:
> >
> >> Sheryl Rosen > wrote in
> >> :
> >>
> >>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @
> >>> 79 cents a pound.
> >>>
> >>
> >> These do well in a crockpot...just pre-Brown the meat or not and
> >> sprinkle on a pkg of onion soup powder and crockpot it for 8-10
> >> hrs on low. You could get fancy and make a raft from say onions
> >> or sourkraut to support the roast off of the bottom of the crock
> >> too. Comes out very tender and delish.
> >>
> >
> > I do similarly in a Le Creuset small covered oven. Seasoned
> > sauerkraut in the bottom, mixed with apples and onions. The roast
> > nestled into the kraut after having been rolled in herbs and
> > cracked pepper. I roast it covered for 3-4 hours.
>
> You guys are all leading me to believe this is not the cut of pork
> for dry roasting so it's brown and crispy. Everyone seems to be
> recommending techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and
> Puerto Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?
>
> The market where I shop caters to the local "Hispanic" population,
> which is mostly Puerto Rican, Dominican and Cuban, with a little bit
> of Mexican and South American thrown in for good measure. And
> these "pork shoulder picnic" roasts took up by far the most real
> estate. They looked like the pernil I've had in the past, so I
> figured this was the right cut of meat to make that.
>
> Now I'm wondering if I got the right thing.
>
>

You should be ok. I've eaten and enjoyed oven roasted pork shoulder
roasts...and they weren't tough or stringy. In fact they were quite
tasty. But the crockpot/braising is another valid way to cook them.

--
Starchless in Manitoba.

Sheryl Rosen wrote:
> in article , Wayne Boatwright at
> wrote on 11/27/04 8:08 PM:
>
>
>>Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
>>205.200.16.73:
>>
>>
>>>Sheryl Rosen > wrote in
:
>>>
>>>
>>>>I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
>>>>cents a pound.
>>>
>>>These do well in a crockpot...just pre-Brown the meat or not and sprinkle
>>>on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
>>>could get fancy and make a raft from say onions or sourkraut to support
>>>the roast off of the bottom of the crock too. Comes out very tender and
>>>delish.
>>>
>>I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
>>the bottom, mixed with apples and onions. The roast nestled into the kraut
>>after having been rolled in herbs and cracked pepper. I roast it covered
>>for 3-4 hours.
>
>
> You guys are all leading me to believe this is not the cut of pork for dry
> roasting so it's brown and crispy. Everyone seems to be recommending
> techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and Puerto
> Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?

No. It'll work, but your caution works against you. A larger piece
would cook more to the description you've offered. The outside needs
to be browned if you want that full flavor profile. A good way to do
it is to roast at low temp until nearly done and then turn on your
broiler for the last 10 minutes or so. But you have to stay there
while it's broiling to make sure it doesn't get scorched.

You'll want to trim off any skin. Fat should be trimmed down to about
1/4" or less. I cut lots of tiny slits in the meat and fill with a
processed mixture that includes garlic, oregano, salt, pepper, fennel
seeds and some vinegar.

This particular cut is useful for many different dishes ranging from
steaks cut from it to shredded and spiced pork. Roast it on a rack and
collect the juices. I use them as a baste for the meat while it's
cooking. Afterward, I take off the fat and mix them with oil and
vinegar and some herbs to trickle on sandwiches of the cold, sliced meat.

Pastorio

> The market where I shop caters to the local "Hispanic" population, which is
> mostly Puerto Rican, Dominican and Cuban, with a little bit of Mexican and
> South American thrown in for good measure. And these "pork shoulder
> picnic" roasts took up by far the most real estate. They looked like the
> pernil I've had in the past, so I figured this was the right cut of meat to
> make that.
>
> Now I'm wondering if I got the right thing.
>

Sheryl Rosen wrote:
> in article , Wayne Boatwright at
> wrote on 11/27/04 8:08 PM:
>
>
>>Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
>>205.200.16.73:
>>
>>
>>>Sheryl Rosen > wrote in
:
>>>
>>>
>>>>I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
>>>>cents a pound.
>>>
>>>These do well in a crockpot...just pre-Brown the meat or not and sprinkle
>>>on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
>>>could get fancy and make a raft from say onions or sourkraut to support
>>>the roast off of the bottom of the crock too. Comes out very tender and
>>>delish.
>>>
>>I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
>>the bottom, mixed with apples and onions. The roast nestled into the kraut
>>after having been rolled in herbs and cracked pepper. I roast it covered
>>for 3-4 hours.
>
>
> You guys are all leading me to believe this is not the cut of pork for dry
> roasting so it's brown and crispy. Everyone seems to be recommending
> techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and Puerto
> Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?

No. It'll work, but your caution works against you. A larger piece
would cook more to the description you've offered. The outside needs
to be browned if you want that full flavor profile. A good way to do
it is to roast at low temp until nearly done and then turn on your
broiler for the last 10 minutes or so. But you have to stay there
while it's broiling to make sure it doesn't get scorched.

You'll want to trim off any skin. Fat should be trimmed down to about
1/4" or less. I cut lots of tiny slits in the meat and fill with a
processed mixture that includes garlic, oregano, salt, pepper, fennel
seeds and some vinegar.

This particular cut is useful for many different dishes ranging from
steaks cut from it to shredded and spiced pork. Roast it on a rack and
collect the juices. I use them as a baste for the meat while it's
cooking. Afterward, I take off the fat and mix them with oil and
vinegar and some herbs to trickle on sandwiches of the cold, sliced meat.

Pastorio

> The market where I shop caters to the local "Hispanic" population, which is
> mostly Puerto Rican, Dominican and Cuban, with a little bit of Mexican and
> South American thrown in for good measure. And these "pork shoulder
> picnic" roasts took up by far the most real estate. They looked like the
> pernil I've had in the past, so I figured this was the right cut of meat to
> make that.
>
> Now I'm wondering if I got the right thing.
>

In article >,
Ida Slapter > wrote:

> On Sat, 27 Nov 2004 15:38:18 -0500, Sheryl Rosen
> > wrote:
>
> >How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>
> Three hours...............and check to see if it shreds easily with
> two forks. It should be off the bone at this point.
>
>

EWWWWW!!! I just HATE overcooked meat!
It should be cooked just until all the pink is gone!

3 hours???
Geez! Just make pot roast!!!

I like my pork cooked hot and fast.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
Ida Slapter > wrote:

> On Sat, 27 Nov 2004 15:38:18 -0500, Sheryl Rosen
> > wrote:
>
> >How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
>
> Three hours...............and check to see if it shreds easily with
> two forks. It should be off the bone at this point.
>
>

EWWWWW!!! I just HATE overcooked meat!
It should be cooked just until all the pink is gone!

3 hours???
Geez! Just make pot roast!!!

I like my pork cooked hot and fast.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
Sheryl Rosen > wrote:

> in article , Katra at
> wrote on 11/27/04 3:48 PM:
>
> >>
> >> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
> >>
> >
> > That's a pretty small roast. :-)
> > I'd try it for 30 to 45 minutes at 350, then check it for done-ness by
> > taking a slice at it. I'm cautious as it's easy to cook a bit more if
> > undercooked. Overcook and it's ruined. :-P
> >
> > One of these days, I need to invest in and learn to use a meat
> > thermometer. That takes the guesswork out of it....
>
> Yeah, it's a "Half" shoulder.
>
> The whole ones were in the 6-7 lb range. Too big for my little household of
> one human and one cat. I'm having a friend over, and so I'm looking for
> dinner for two, plus leftovers for at most, 3 meals. This little hunk of
> meat cost me less than $3. I'm hoping to get dinner for us tomorrow, plus
> dinner at least one more time. My plan is to have roast pork for supper Mon
> or Tuesday and then pick the rest apart, mix it with some bbq sauce and heat
> it up in the microwave for "chopped bbq" for a couple of lunch sandwiches.
>
> Might use the bone to make bean soup..... or maybe split pea.
>
> I know it's not a lot, but it's just the right size for me.
>

Nothing like leftover garlic pork roast with white navy beans.

Yum!

K.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
Sheryl Rosen > wrote:

> in article , Katra at
> wrote on 11/27/04 3:48 PM:
>
> >>
> >> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
> >>
> >
> > That's a pretty small roast. :-)
> > I'd try it for 30 to 45 minutes at 350, then check it for done-ness by
> > taking a slice at it. I'm cautious as it's easy to cook a bit more if
> > undercooked. Overcook and it's ruined. :-P
> >
> > One of these days, I need to invest in and learn to use a meat
> > thermometer. That takes the guesswork out of it....
>
> Yeah, it's a "Half" shoulder.
>
> The whole ones were in the 6-7 lb range. Too big for my little household of
> one human and one cat. I'm having a friend over, and so I'm looking for
> dinner for two, plus leftovers for at most, 3 meals. This little hunk of
> meat cost me less than $3. I'm hoping to get dinner for us tomorrow, plus
> dinner at least one more time. My plan is to have roast pork for supper Mon
> or Tuesday and then pick the rest apart, mix it with some bbq sauce and heat
> it up in the microwave for "chopped bbq" for a couple of lunch sandwiches.
>
> Might use the bone to make bean soup..... or maybe split pea.
>
> I know it's not a lot, but it's just the right size for me.
>

Nothing like leftover garlic pork roast with white navy beans.

Yum!

K.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Sheryl Rosen wrote:
> in article , Katr=
a at
> wrote on 11/27/04 9:35 AM:
>=20
>=20
>>I stab the roast all over now and sliver garlic cloves and slip the
>>slivers of garlic into the stabs. I then top with various herbs before
>>roasting.
>>
>>That has eliminated the "musty" porky overtone, especially once the
>>roast leftovers cool and get re-sliced for later serving.
>>
>>The garlic pretty well eliminates it. :-)
>>
>>Just my 2 cents!
>=20
>=20
> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79 cen=
ts a
> pound.
>=20
> I knew I wanted to roast it, after marinading it in mojo (it's from a
> bottle....Badia brand. A fine purveyor of Caribbean seasonings based in=

> Miami, available at my local supermarket), but I will do that garlic th=
ing,
> too.=20
>=20
> Lots of garlic. Lots of black pepper.
> The mojo...and let it sit overnight.
> Then, I'll pat it dry and rub it all over with mexican oregano, rosemar=
y,
> chili powder mixed with a little bit of ground chipotle for kick.... an=
d
> roast that baby for....that's my question!
>=20
> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?

The short answer is to use a thermometer and cook it above 150=B0F. That =

cut is fatty and would still have a lot of fat in it at that=20
temperature. I'd cook it to maybe 165=B0F.

Cooking this one by time is fraught with potential disaster. The=20
shape, size, temperature, accuracy of your oven thermostat, kind of=20
pan, rack or no rack and other variables will affect the cooking time=20
enough that a simple statement won't do it right.

Pastorio

Sheryl Rosen wrote:
> in article , Katr=
a at
> wrote on 11/27/04 9:35 AM:
>=20
>=20
>>I stab the roast all over now and sliver garlic cloves and slip the
>>slivers of garlic into the stabs. I then top with various herbs before
>>roasting.
>>
>>That has eliminated the "musty" porky overtone, especially once the
>>roast leftovers cool and get re-sliced for later serving.
>>
>>The garlic pretty well eliminates it. :-)
>>
>>Just my 2 cents!
>=20
>=20
> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79 cen=
ts a
> pound.
>=20
> I knew I wanted to roast it, after marinading it in mojo (it's from a
> bottle....Badia brand. A fine purveyor of Caribbean seasonings based in=

> Miami, available at my local supermarket), but I will do that garlic th=
ing,
> too.=20
>=20
> Lots of garlic. Lots of black pepper.
> The mojo...and let it sit overnight.
> Then, I'll pat it dry and rub it all over with mexican oregano, rosemar=
y,
> chili powder mixed with a little bit of ground chipotle for kick.... an=
d
> roast that baby for....that's my question!
>=20
> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?

The short answer is to use a thermometer and cook it above 150=B0F. That =

cut is fatty and would still have a lot of fat in it at that=20
temperature. I'd cook it to maybe 165=B0F.

Cooking this one by time is fraught with potential disaster. The=20
shape, size, temperature, accuracy of your oven thermostat, kind of=20
pan, rack or no rack and other variables will affect the cooking time=20
enough that a simple statement won't do it right.

Pastorio

In article >,
Sheryl Rosen > wrote:

> in article , Wayne Boatwright at
> wrote on 11/27/04 8:08 PM:
>
> > Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
> > 205.200.16.73:
> >
> >> Sheryl Rosen > wrote in
> >> :
> >>
> >>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
> >>> cents a pound.
> >>>
> >>
> >> These do well in a crockpot...just pre-Brown the meat or not and sprinkle
> >> on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
> >> could get fancy and make a raft from say onions or sourkraut to support
> >> the roast off of the bottom of the crock too. Comes out very tender and
> >> delish.
> >>
> >
> > I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
> > the bottom, mixed with apples and onions. The roast nestled into the kraut
> > after having been rolled in herbs and cracked pepper. I roast it covered
> > for 3-4 hours.
>
> You guys are all leading me to believe this is not the cut of pork for dry
> roasting so it's brown and crispy. Everyone seems to be recommending
> techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and Puerto
> Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?
>
> The market where I shop caters to the local "Hispanic" population, which is
> mostly Puerto Rican, Dominican and Cuban, with a little bit of Mexican and
> South American thrown in for good measure. And these "pork shoulder
> picnic" roasts took up by far the most real estate. They looked like the
> pernil I've had in the past, so I figured this was the right cut of meat to
> make that.
>
> Now I'm wondering if I got the right thing.
>

No.... I don't understand why everyone is recommending the loooooong
roasting times! They must enjoy dry, overcooked pork. Pork is tender by
nature! That might be ok for brisket or other tough cuts of meat, but
not pork shoulder!

Sorry guys!

Shoulder roast is tender and, to me anyway, best cooked hot and fast
with lots of garlic stabs, fresh herbs and pepper!

350 to 375, 45 minutes, maybe 60 minutes max. As long as the meat is no
longer pink but is still tender and juicy, YUM!

As I said earlier, you can always roast it a bit longer but once it's
overcooked, it's shot!

I've had problems following "recommended" cooking methods with turkey in
the past. The rule I was taught was 15 minutes per lb. if you were not
using a meat thermometer. Any time I ever cooked them that long (at 350)
They came out dry and mostly inedible. The dogs got most of it.

I cut it to 8 minutes per lb. and it came out MUCH better!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

In article >,
Sheryl Rosen > wrote:

> in article , Wayne Boatwright at
> wrote on 11/27/04 8:08 PM:
>
> > Hahabogus > wrote in news:Xns95AEC146DE235hahabogus@
> > 205.200.16.73:
> >
> >> Sheryl Rosen > wrote in
> >> :
> >>
> >>> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
> >>> cents a pound.
> >>>
> >>
> >> These do well in a crockpot...just pre-Brown the meat or not and sprinkle
> >> on a pkg of onion soup powder and crockpot it for 8-10 hrs on low. You
> >> could get fancy and make a raft from say onions or sourkraut to support
> >> the roast off of the bottom of the crock too. Comes out very tender and
> >> delish.
> >>
> >
> > I do similarly in a Le Creuset small covered oven. Seasoned sauerkraut in
> > the bottom, mixed with apples and onions. The roast nestled into the kraut
> > after having been rolled in herbs and cracked pepper. I roast it covered
> > for 3-4 hours.
>
> You guys are all leading me to believe this is not the cut of pork for dry
> roasting so it's brown and crispy. Everyone seems to be recommending
> techniques I would associate with braising a pot roast.
>
> I am looking for brown and succulent, I'm thinking of the Cuban and Puerto
> Rican pork roast, known as "Pernil".
>
> Did I buy the wrong cut of meat?
>
> The market where I shop caters to the local "Hispanic" population, which is
> mostly Puerto Rican, Dominican and Cuban, with a little bit of Mexican and
> South American thrown in for good measure. And these "pork shoulder
> picnic" roasts took up by far the most real estate. They looked like the
> pernil I've had in the past, so I figured this was the right cut of meat to
> make that.
>
> Now I'm wondering if I got the right thing.
>

No.... I don't understand why everyone is recommending the loooooong
roasting times! They must enjoy dry, overcooked pork. Pork is tender by
nature! That might be ok for brisket or other tough cuts of meat, but
not pork shoulder!

Sorry guys!

Shoulder roast is tender and, to me anyway, best cooked hot and fast
with lots of garlic stabs, fresh herbs and pepper!

350 to 375, 45 minutes, maybe 60 minutes max. As long as the meat is no
longer pink but is still tender and juicy, YUM!

As I said earlier, you can always roast it a bit longer but once it's
overcooked, it's shot!

I've had problems following "recommended" cooking methods with turkey in
the past. The rule I was taught was 15 minutes per lb. if you were not
using a meat thermometer. Any time I ever cooked them that long (at 350)
They came out dry and mostly inedible. The dogs got most of it.

I cut it to 8 minutes per lb. and it came out MUCH better!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

> Katra writes:
>
>I like my pork hot and fast.

Don't yoose all.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Katra writes:
>
>I like my pork hot and fast.

Don't yoose all.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:

> > Katra writes:
> >
> >I like my pork hot and fast.
>
> Don't yoose all.
>
>
> Sheldon

That's what I love about you Shel'. ;-)
You are SUCH a predictably naughty boy! <lol>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Wayne Boatwright wrote:

> I do similarly in a Le Creuset small covered oven. Seasoned
> sauerkraut in the bottom, mixed with apples and onions. The roast
> nestled into the kraut after having been rolled in herbs and cracked
> pepper. I roast it covered for 3-4 hours.


I have done this with pork chops but not with a roast. I will try this.
Thanks.

Becca

Wayne Boatwright wrote:

> I do similarly in a Le Creuset small covered oven. Seasoned
> sauerkraut in the bottom, mixed with apples and onions. The roast
> nestled into the kraut after having been rolled in herbs and cracked
> pepper. I roast it covered for 3-4 hours.


I have done this with pork chops but not with a roast. I will try this.
Thanks.

Becca

Becca > wrote in :

> Wayne Boatwright wrote:
>
>> I do similarly in a Le Creuset small covered oven. Seasoned
>> sauerkraut in the bottom, mixed with apples and onions. The roast
>> nestled into the kraut after having been rolled in herbs and cracked
>> pepper. I roast it covered for 3-4 hours.
>
>
> I have done this with pork chops but not with a roast. I will try this.
> Thanks.
>
> Becca

Also works well with those meaty country style ribs. Enjoy!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Katra wrtoe:

> In article >,
> (PENMART01) wrote:
>
> > > Katra writes:
> > >
> > >I like my pork hot and fast.
> >
> > Don't yoose all.
> >
> >
> > Sheldon
>
> That's what I love about you Shel'. ;-)
> You are SUCH a predictably naughty boy! <lol>


You took the words right out of my, ummm...MOUTH...

;--p

--
Best
Greg

Katra wrtoe:

> In article >,
> (PENMART01) wrote:
>
> > > Katra writes:
> > >
> > >I like my pork hot and fast.
> >
> > Don't yoose all.
> >
> >
> > Sheldon
>
> That's what I love about you Shel'. ;-)
> You are SUCH a predictably naughty boy! <lol>


You took the words right out of my, ummm...MOUTH...

;--p

--
Best
Greg

On Sun, 28 Nov 2004 00:56:30 -0600, Katra
> wrote:


>No.... I don't understand why everyone is recommending the loooooong
>roasting times! They must enjoy dry, overcooked pork. Pork is tender by
>nature! That might be ok for brisket or other tough cuts of meat, but
>not pork shoulder!
>
>Sorry guys!
>
>Shoulder roast is tender and, to me anyway, best cooked hot and fast
>with lots of garlic stabs, fresh herbs and pepper!
>
This is an inexpensive cut of meat. Get one and try our long and slow
suggestion. With a dry rub, low and slow, to a temp in the 180 to 190
range, it will be moist and delicious.
Try it, you'll like it.
Pan Ohco

Eww. An 8lb roast will not be done in 60 minutes, surely this is a
joke? I have pernil in the oven now, it will take 3 more hours to cook
and will be VERY tender.

Eww. An 8lb roast will not be done in 60 minutes, surely this is a
joke? I have pernil in the oven now, it will take 3 more hours to cook
and will be VERY tender.

in Montana we call that taste and smell "boris"--i think older pigs
coulkd be the problem--i knwo nothing to remove the taste or the smell

i know exactly what you are talking about

try to get if possible younger pork
hth
peter

i dont think she/he is taking about the smell of spoilage

peter

In article . net>,
ilaboo > wrote:

> in Montana we call that taste and smell "boris"--i think older pigs
> coulkd be the problem--i knwo nothing to remove the taste or the smell
>
> i know exactly what you are talking about
>
> try to get if possible younger pork
> hth
> peter

And add garlic.

lots of garlic.
--
K.