Home |
Search |
Today's Posts |
|
Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Boston butt pork roast
is on sale. Can I whomp up a batch of bunch of meat to freeze for
fillings, etc.? How long at what temperature? I'm looking for a prep that melts out/disappears nearly all the fat and leaves something suitable for being "shredded with 2 forks" as a result. |
|
|||
|
|||
Boston butt pork roast
"Frogleg" > wrote in message ... > is on sale. Can I whomp up a batch of bunch of meat to freeze for > fillings, etc.? How long at what temperature? I'm looking for a prep > that melts out/disappears nearly all the fat and leaves something > suitable for being "shredded with 2 forks" as a result. I used to do this on weekends and sell tacos from a street stand. Brown the pork in a dutch oven, add water till halfway submerged. Put the lid on the dutch oven and braise at 200 degrees overnight. It should be falling apart. Cool it and remove the congealed fat. Then you can freeze it in whatever portions you want and spice each however you please in when you thaw it. The customer favorite was re-fried with green chili's and potatoes. Another fav was re-fried with Thai chili's, potatoes and fresh basil. HTH |
|
|||
|
|||
Boston butt pork roast
On Fri, 20 Feb 2004 12:51:09 GMT, Frogleg >
wrote: >is on sale. Can I whomp up a batch of bunch of meat to freeze for >fillings, etc.? How long at what temperature? I'm looking for a prep >that melts out/disappears nearly all the fat and leaves something >suitable for being "shredded with 2 forks" as a result. Just rub a whole one with some spice for aroma, then pop it in a low oven, say 260 or so, and cook for 6-8 hours until it reads 195 in several places. Then you can shred or chop, then fry (with a little water or broth) with additional spices of choice. Alternatively, you can cut it up into chunks and simmer in broth to cover, and spices of choice for an hour or two, letting the liquid evaporate at the end with the lid off. Then mash it up and it's ready to go. This is what I do with "butt chunks for carnitas" I get from the butcher. -sw |
|
|||
|
|||
Boston butt pork roast
They're making it too difficult. Just put it in a crockpot for 6-8 hours,
shred the meat, remove the fat. |
|
|||
|
|||
The winners (so far) -- was: Boston butt pork roast
Thanks for the suggestions. No smoker/grill, so Faye's method, good as
it sounds, is out. No crockpot/slow cooker, either, but I appreciate the simplicity of Jay's advice. I think I'm going to go with some variation of Mr. Wizard and Steve -- long, very slow oven. The 99-cents/lb special is on 'til Tuesday, 'though I may have to get a raincheck, since they were out yesterday afternoon (Friday). Thanks to all. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Pork shoulder blade roast aka Boston Butt | General Cooking | |||
boston Butt Roast | General Cooking | |||
Boston Butt Pork Roast | General Cooking | |||
cooking up a boston butt/pork shoudler - Q's | Barbecue | |||
Fresh Boston Butt Ham or Pork Shoulder | Recipes (moderated) |