Pork Shoulder - Round cut - Mothering Forums

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#1 of 6 Old 03-24-2009, 07:25 PM - Thread Starter
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Need some help for a good, easy (thinking crock pot??) way to fix this? I bought two of them for the cheap and have no idea what to do with them. I was hoping to be able to freeze the cooked meat, shredded perhaps, and use in a variety of dishes. Sandwiches, enchiladas, tacos, rice dishes and the like.

So...not a lot of strong flavor ya know?

Is it as simple as crock pot on low until it is falling apart? Do I need a liquid? Some pepper and or salt? Garlic?

I'm a little dense when it comes up anything other than fish and chicken.

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#2 of 6 Old 03-24-2009, 08:25 PM
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Just about the easiest thing to make in the whole world is pulled pork - throw it in the crockpot on low with a little bit of water in the bottom (think 1 inch would do), some salt, and some optional tsp liquid smoke and let it cook until it shreds easily (took 8 hrs for me, a big piece of shoulder), flipping halfway through. When it's done, drain out the water, shred, and use it as you like - I mixed mine with homemade bbq sauce for pulled pork sandwiches.

It would also be good with taco sauce for tacos, in steamed buns with chinese bbq sauce, etc. :
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#3 of 6 Old 03-24-2009, 11:57 PM - Thread Starter
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YAY! It is that simple then.

Crock pot it is.

Thanks so much!
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#4 of 6 Old 03-27-2009, 04:16 PM
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I usually just throw mine in the crockpot with some diced tomatoes and let it cook away. The tomatoes give it a little flavor to cook in and most of the recipes I use it for have some tomato flavor, too.
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#5 of 6 Old 03-27-2009, 04:58 PM
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I love this shredded pork recipe:


And I love pork with salsa verde verde for tacos. I use this recepe for salsa verde, and dump it over the roast in the crockpot:

Salsa Verde

1 lb tomatillos, chopped
1 onion, diced
4-5 cloves garlic
1-2 jalapenos

Roast above on 425 degrees for 15 minutes. Let cool then whir in the
processor with 1-2 T lime juice, 1 t cumin (or to taste), and cilantro.
Dump over pork or beef roast in the crockpot.

Emily, cooking allergen free, knitting, reading, gardening Mom to 1 beautiful girl, born in the water on July 1, 2006 Wife to 1 handsome man since September 10, 2005
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#6 of 6 Old 03-27-2009, 05:13 PM
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I do it in a dutch oven, but that's just because my crockpot isn't big enough for a whole pork roast. I usually pour a microbrew ginger ale over it (like Reeds - you want one that tastes like ginger), toss in a couple dry red chiles and let it go.

Be sure to shred it while it's still warm. Once it gets cold on you it'll be much more difficult to shred.

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