Sunday Dinner: Pork Shoulder
We continue our Young Adult Dinners, which happen once a month after church (and more often, on a less-formal basis). Here's a recent favorite menu:
Slow-roasted pork shoulder
Baked sweet potatoes, whole or in pieces
Cole slaw
The pork shoulder is awesome--it feeds everyone for less than a dollar a piece, and it's effortless to make. Buy a nice big one, and put it in *the night before*. Believe me here. You want to put it in the oven fat side up, in a covered roasting pan, with plenty of salt and pepper, and a couple of cups of water. Turn your oven on as low as it will go--mine goes to 200. Cook it for 8-10 hours.
So I put mine in at bedtime, and in the morning I check on it. At this point it can be cooled to serve later, left at room temperature for a bit (not forever though--there's the whole food safety issue), or served immediately. It will be falling apart tender, and should be shredded with a fork and knife.
11 comments:
Sounds delicious! I'm surprised that some of the older adults aren't popping in for a bite. I really love those dishes. They are the perfect color and size.
Sounds delicious! I never buy a pork shoulder, but may have to try this.
What is the difference between cooking the roast in the oven and in a crockpot? Have you tried both ways? Just wondering. I've never roasted in the oven, only used the slow cooker and we enjoy the product.
excellent menu! I would do the pork shoulder in the crockpot - or maybe you're getting such a big one it doesn't fit!
I've noticed over the years that pork roasts are a go-to for you and your large groups. We are not pork lovers here, mainly because it can get so dry, although we did have a lovely tenderloin recently. But I am tempted to try this, just from curiosity!
Lisateresa
Thank you!
Anna, do you use any seasoning other than salt and pepper?
Wonderful food combined with wonderful company, I'm sure. And such an easy way to do the meat! Thanks again for helping us see how to be hospitable. :)
Lisa, I do like pork for a crowd--it cooks with little drama, and it's easy to carve and serve. Also relatively inexpensive.
I know you can do this in a crockpot, but somehow I really enjoy it more in the oven.
Salt and pepper are really enough for this rich and luscious meat--however, a nice barbecue sauce served alongside is also wonderful!
Lisa, I usually cure the dryness by stirring a sauce in that is made of the thickened drippings and some seasonings. And the suggestion for BBQ sauce alongside also works well for that.
Pork shoulder is one of our favorites. We have a hard time not buying them every time they go on sale because there is no limit to what goodness can be had! We make a Moroccan pork roast with fig preserves and the Indian spice blend, garam masala. DH has recently started smoking pork shoulder overnight with hickory, and you wouldn't believe how tender the pulled pork comes out!
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