non-BBQ pork shoulder recipe?

[binny]

I am trying to find a recipe for Crock pot Pork shoulder that is not shredded BBQ, Im just not in the mood for BBQ today.


Does anyone have a recipe they really like?

Thanks!

 

[mum4jenn]

I cook mine just like I would a beef roast. I add potatoes and carrots and make a gravy. Now that we are on Southbeach and can't have the carrots or potatoes I have cooked one just by itself in some water and the juices from the pork and sesonings make it very yummy.

 

[lynxstch]

about crockpots on the crafting and recipe board..try that!

 

[binny]

yum Thanks!


I decided on this one for tonight

http://www.alohajoe.com/kalua_pig__crock_pot_version.htm


Kalua pork sandwiches


The pork is cooking but I have to run and pick up some apple cider.

 

[DawnCt1]

yum Thanks!


I decided on this one for tonight

http://www.alohajoe.com/kalua_pig__crock_pot_version.htm


Kalua pork sandwiches


The pork is cooking but I have to run and pick up some apple cider.

Binny, I was going to suggest kalua pig as well. DS 24 likes it with cabbage too.

 

[tiggersmom2]

Well, because of this thread I went out and bought a pork roast that is cooking now. I am using TiggerandBelle's awesome macaroni casserole from a few weeks back, as a side dish. I love the DIS recipes

 

[binny]

let me tell you this was delicious!!!!


I served it on the Hawaiian rolls ( the small dinner size) and Ds11 ate SIX of them!!! Even Karissa had 4 or 5.

So that one goes in the winner book

ETA: I also put brown mustard on mine and really liked it

 

[hercamore]

HI,

what are Hawaiian rolls?


herc.

 

[tikilyn]

I know it's late but I wanted to post this recipe. It' so freakin good. I used tin foil instead of banana leaves.

Cochinita Pibil: Baked Marinated Pork
This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the leaves and cover the baking dish with aluminum foil.

Ingredients:


2 banana leaves, passed over a flame to soften
4 lbs. pork leg
200 grams (2 bricks, about 4 ounces each) achiote paste
1 cup bitter orange juice, or use half sweet orange juice and half vinegar
¼ teaspoon ground cumin
1 teaspoon crumbled, dried oregano
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
4 large allspice berries, coarsely ground
4 garlic cloves, peeled and crushed
2 tablespoons melted lard or corn oil
Preparation:


Line the bottom of a large baking dish with banana leaves, one lengthwise and one widthwise, letting them hang over the sides of the dish so that they may be folded over the pork. Place the pork on the leaves.

Dissolve the achiote paste in the orange juice, add the remaining ingredients except the lard or oil, and mix well.

Pour the marinade over the pork, fold the banana leaves over all and place in the refrigerator to marinate, at least 8 hours and preferably overnight, turning once.

Fold back the banana leaves, drizzle the melted lard or corn oil over the pork, fold the leaves back over the pork and cover all tightly with aluminum foil. (Do not drain the marinade; this dish gets cooked in it, making it steamed rather than roasted.)

Place in a preheated 350º oven for 1½ hours, or until the meat is falling-apart tender. Remove the foil, fold back the banana leaves, and use two forks to pull the meat apart into shreds.

Serve with red onion rings marinated in orange juice vinaigrette and plenty of hot corn tortillas to make tacos.

Serves 8-10.