Tuesday, January 31, 2012

Easy Pork Shoulder

Tonight, I made something that Wanda recommended from the Martha Stewart website, Easy Pork Shoulder.
Easy Pork Shoulder

  • 1 boneless pork shoulder (7 pounds)
  • Coarse salt and ground pepper
  • ½ cup water

1. Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with ½ cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

It took all night to cook, so we’ll eat it tomorrow, along with another recipe recommended by Wanda. It smelled wonderful while cooking, and the little nibble I tried while shredding the pork tasted pretty good, too.

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