{"id":869,"date":"2010-02-10T11:39:43","date_gmt":"2010-02-10T18:39:43","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=869"},"modified":"2021-03-03T14:47:30","modified_gmt":"2021-03-03T21:47:30","slug":"slow-roasted-pork-shoulder","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=869","title":{"rendered":"Crouton&#8217;s Slow Roasted Pork Shoulder"},"content":{"rendered":"<p>Ever wonder how they prepare that tender pulled pork they serve at barbecue restaurants?&nbsp; This is one way to do it.&nbsp; You&#8217;ll need three to four days prep time and room in your refrigerator for a large bowl of marinating pork shoulder.<\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Slow Roasted Pork Shoulder<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>6-8<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"marinate 4 days, cook 6-8 hrs, plus prep\"><strong>Time:<\/strong> <span class=\"time\">marinate 4 days, cook 6-8 hrs, plus prep<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>hard<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>5-lb pork shoulder<\/li>\n<li>1\/2 cup chicken stock<\/li>\n<li>marinade au vin (from Julia Child&#8217;s <em>Mastering the Art of French Cooking<\/em>)\n<ul>\n<li>1 tbsp salt<\/li>\n<li>1 cup dry white wine (or 2\/3 cup dry white vermouth)<\/li>\n<li>1\/2 cup wine vinegar<\/li>\n<li>4 tbsp olive oil<\/li>\n<li>3 halved cloves garlic<\/li>\n<li>1\/2 cup thinly sliced carrots<\/li>\n<li>1\/2 cup thinly sliced onions<\/li>\n<li>1\/2 tsp peppercorns<\/li>\n<li>2 bay leaves<\/li>\n<li>1 tsp thyme<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>To prepare the marinade, slowly cook carrots, onions, and garlic in olive oil.&nbsp; Mix other ingredients (less the salt) in a bowl large enough to hold the pork shoulder.&nbsp; Add the cooked carrots, onions, garlic, and oil to the marinade.<\/p>\n<p>Rinse pork shoulder and pat dry.&nbsp; Rub the salt into the pork.&nbsp; Place the pork shoulder in the bowl and baste it with the marinade.&nbsp; The shoulder should marinate for three to four days, turning the meat and rebasting with the marinade twice a day.<\/p>\n<p>When ready, rinse the pork shoulder and discard the marinade.&nbsp; Place the meat in a roasting pan, fat side up, with about half a cup of chicken stock.&nbsp; Cook in a moderate oven (300 degrees) for six to eight hours.&nbsp; You can also use a slow cooker\/crock pot if you have one large enough.<\/div><\/div>\n<table>\n<tbody>\n<tr>\n<td><a title=\"02-10-10_1a by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16672416065\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8577\/16672416065_0df158c0f2_q.jpg\" alt=\"02-10-10_1a\" width=\"150\" height=\"150\"\/><\/a><br \/>\nThe pork shoulder<\/td>\n<td><a title=\"02-10-10_2a by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16052461433\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8639\/16052461433_337fde554a_q.jpg\" alt=\"02-10-10_2a\" width=\"150\" height=\"150\"\/><\/a><br \/>\nPreparing the marinade<\/td>\n<td><a title=\"02-10-10_3a by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16671039311\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8624\/16671039311_ef291dba29_q.jpg\" alt=\"02-10-10_3a\" width=\"150\" height=\"150\"\/><\/a><br \/>\nIn the marinade<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>Serve with boiled new potatoes (skin on) and green beans.<\/p>\n<p>The marinade, as noted, is a Julia Child recipe.&nbsp; It&#8217;s meant to give the pork a wild boar flavor.&nbsp; Having never tasted wild boar, I can&#8217;t attest to its success, but will note that it tasted great.<\/p>\n<p>Unless you&#8217;re feeding eight people at the first sitting, there&#8217;ll be a lot of pork left over.&nbsp; We made pulled pork from our leftovers, cutting away all the fat, discarding the bones, and shredding the meat to serve on buns with barbecue sauce.&nbsp; This is an economical cut of meat that will give you two or three meals, easily.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ever wonder how they prepare that tender pulled pork they serve at barbecue restaurants?&nbsp; This is one way to do it.&nbsp; You&#8217;ll need three to four days prep time and room in your refrigerator for a large bowl of marinating pork shoulder. The pork shoulder Preparing the marinade In the marinade &nbsp; Notes Serve with boiled new potatoes (skin on) and green beans. The marinade, as noted, is a Julia Child recipe.&nbsp; It&#8217;s meant to give the pork a wild boar flavor.&nbsp; Having never tasted wild boar, I can&#8217;t attest to its success, but will note that it tasted great. Unless you&#8217;re feeding eight people at the first sitting, there&#8217;ll be a lot of pork left over.&nbsp; We made pulled pork from our leftovers, cutting away all the fat, discarding the bones, and shredding the meat to serve on buns with barbecue sauce.&nbsp; This is an economical cut of meat that will give you two or three meals, easily.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[75,18,73],"tags":[109,28,171,170],"class_list":["post-869","post","type-post","status-publish","format-standard","hentry","category-crockpot","category-meats","category-sauces","tag-marinade","tag-pork","tag-pork-shoulder","tag-pulled-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-e1","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=869"}],"version-history":[{"count":11,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/869\/revisions"}],"predecessor-version":[{"id":2559,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/869\/revisions\/2559"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}