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Discussion in 'Food & Cooking' started by holieguacamole, Aug 29, 2013.
I just picked up a 1.8lb piece of pork shoulder picnic roast and was wondering what tips you have.
Treat it pretty much as a you would a small beef pot roast. Cook it slowly to at least 185 F internal temp.
This thread covers many options for the same cut, just larger roasts. http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner
Oddly enough, that's exactly what I cooked last night for dinner, a slab about 2 pounds. Seared the outside with a bit of lard in a cast iron skillet, then stuck in a 300 oven for about 2 hours. Pulled the skillet out, set the meat on a plate, set the skillet on a burner after removing excess fat. Sweated some onion, garlic, jalapeno and pasilla with cumin, oregano, salt and pepper. Return the meat to the pan, dumped about a cup of salsa verde on it, took this photo, then back in the oven for about another hour.
Pretty tasty and fairly simple. The hardest part was blistering the skins of the chilis and cleaning and dicing them. I sometimes cheat and use canned chilis, but not when there are fresh ones in the garden!