Hello there, TGIF, etc. I'm going to cook a pork shoulder

>>7368862
Cut deep trenches in the meat, then marinate overnight in a mix of salt, pepper, oregano, garlic and sour orange (if you can't get this substitute vinegar). Roast uncovered in 450F oven for 15-20 min, then lower heat to 300, cover and let roast until tender (maybe two hours). Serve with beans and rice and a little pf the pan juices on top of the meat.

Your house will smell like garlic, oregano and pork fat - exactly like a good Latin-Caribbean restaurant.

>>7368929
thanks!

>>7368862
>I'm going to cook a pork shoulder tomorrow and I need a good recipe. I don't have a slow cooker, nor do I have a smoker. What I have is an oven and all of Saturday. Please advice

Temp: 250-275
Time: bout' an hour to an hour and fifteen mins per pound

Prep: Coat that bitch in either yellow mustard, or olive oil to act as a binder. Apply the following for a nice savory rub- 1 tbs paprika, 2 tsp salt, 2 tsp black pepper, 1 tsp oregano, 1/2 tsp cayenne. Make enough of the rub to coat the entire shoulder. Rub it tonight and let it sit in the fridge until tomorrow.

Cooking: pre-heat your oven and put er' in on a roasting rack. Check it on the hour for color and moisture. If it looks dry, baste it with 3 parts apple juice, to 1 part water or apple cider vinegar. If it starts to get too dark, you can tent it in foil.

When it hits about 150 deg, it will start to "stall", which means that moisture is evaporating at a rate sufficient enough to actually keep the meat from getting hotter. When this happens you can either ride it out, which takes hours, or you can foil that bitch.

Call it done when the internal temp hits 190-200 and the meat is as tender as you want it.

Rub it down with salt, brown sugar, onion & garlic powder, paprika, and dry mustard.
Put it in a 250F oven over a drip pan filled with cider or apple juice.
Roast 12 to 14 hours, or until it falls apart easily.
Reduce pan juices with some apple cider vinegar until thick.
Mix in with the pulled pork and enjoy!

File: IMG_20150123_112316_899.jpg (1MB, 3264x1836px) Image search: [Google]

1MB, 3264x1836px

Make mojo. Trim and cut the shoulder into three inch cubes. Brown ferociously.

In a rondo or stock pot combine
4 Sliced oranges
4 sliced limes
4 sliced spanish onions
10 C orange juice
6 C White grapefruit juice
3 C Lime juice
7 Branches fresh oregano
1/2 Bunch fresh cilantro
20 Cloves of crushed garlic
1/2 C White sugar
1/4 C Kosher salt

Bring to a simmer and allow to cook for twenty minutes.

Transfer browned meat to a roasting pan and cover with more sliced onions. Pour braising liquid over onions and pork. Cover with foil and put in oven at 300 farenheit for 3 hours, uncovering for the last 45 minutes.

I like to serve it with rice tossed with toasted coconut.

Pic 1/4

File: IMG_20150123_115123_750.jpg (1MB, 3264x1836px) Image search: [Google]

1MB, 3264x1836px

2/4

File: IMG_20150123_120705_799.jpg (1MB, 3264x1836px) Image search: [Google]

1MB, 3264x1836px

3/4

File: IMG_20150119_231037_693.jpg (2MB, 3264x1836px) Image search: [Google]

2MB, 3264x1836px

4/4

>>7368964 Thank you
>>7369026 Thank you
>>7369055 Interesting

>>7368941
My pleasure. I was just talking with my bro, and he suggested in a crunchy, greasy skin is a priority do not cook covered at 300 for two hours, but instead go for three or four hours uncovered at 275 (or even a little less).