Wednesday, January 29, 2014


Who doesn't love a good roasted pork shoulder?  We do ours very simply and it comes out wonderfully every time.  First, we put a couple of sliced up onions and a few garlic cloves in the bottom of a large covered pot along with about 1/2 cup water.  Score the fat cap on top.

Then, just simply put it in the oven, covered of course, and cook it at 350 degrees for about 3 hours.

This is what it looks like after you take it out of the oven and open it (and the house smells wonderful).

Just use some tongs to pull out the bone  It should wiggle and slip out easily, but if it doesn't, put it back in for another 30 minutes.  Peel off the fat cap and pull off any other pieces of fat that you don't want.

Then just start pulling it apart, first in chunks and then into shreds.  You can use the tongs or a couple of forks to make it easier.  You shouldn't have to drain anything, it all just adds moistness to the meat.

And believe it or not, the pan cleans up well.  All that dark stuff just comes right off when you shred the pork and stir/push it around.

The onions and garlic have, at this point dissolved into everything and you are just left with wonderful shredded/pulled pork ready to use.  We like it just like this with some coleslaw on the side.  We sometimes add barbecue sauce to it for wonderful sandwiches.  We've put the pork into flour tortillas with cheese and salsa for a Mexican twist and we've even used it for a shepherds pie.



jaz@octoberfarm said...

yum...i love this stuff!

Joani said...

looks yummy. thanks for sharing.

Tonya @ My Cozy Little Farmhouse said...

MMMMmmmmm!!! Looks delish!

Casa Mariposa said...

YUM!! Must try... :o)

Marcia said...

I imagine it would work in the crock pot too. It looks delicious. May have to add that to the grocery list. Thanks!

Cuisine de Provence said...

I am getting real hungry just looking at your pics!

Tonya @ My Cozy Little Farmhouse said...

Guess what I have cooking my crock pot right now? That's right... 5 lbs of pork loin. Once it is finished cooking (in oh about 8 more hours), I will shred it-portion some off to cool and freeze it- but the rest is gonna be some yummy BBQ!