« on: August 06, 2013, 09:12:10 AM »
This all looks good. I just smoked 18 lbs with hickory last Thursday and brought it out to my son and many of his submarine mates to give them a good meal after being underway. It was a big hit, enjoyed/devoured by all (Sorry, proud dad moment). Anyway, pork shoulder is an amazing cut used in a lot of ways. For that matter anything pork just rocks. Here is one of the many we do here in our house. This kind of has a Cajun twist.....
This is always a hit. You are guaranteed to make friends with this. The fresh thyme really makes this dish. It is really easy to put together. The hardest part is flipping the shoulder as you sear every side in the Dutch oven. I've also soaked the shoulder in a brine over night and that works out well.
It says 3 hours in the oven, but you know pork shoulder, it's ready on it's own terms.....
Pork Shoulder 6-7lbs
Black Pepper, fresh gound
2 large onions, thin sliced
8 lg garlic cloves, thin sliced
3 Tablespoons fresh thyme
1 Tablespoon dried rosemary, crumbled
2 Tablespoons oil (vegetable or I use canola)
8 Tablespoons of unsalted butter (1 stick)
1/2 all purpose flour
4 cups chicken broth
1/2 lemon juiced (or not, your call, try it and see)
1 Preheat oven to 275
2 Generously season and rub salt and pepper into the pork shoulder and let sit at room temp for 30 minutes to an hour
3 Combine onions, garlick, thyme, and rosemary in a bowl. Toss to combine
4 Heat oil in a Dutch oven (medium-high) when really hot, sear pork shoulder on all sides (10-12 minutes total)
Move the shoulder to a plate
5 reduce heat to medium, stir in butter, and when melted add the flour and make a roux (dark peanut butter about 10 minutes) add onion mixture, stir in and cook till well coated and mixture becomes thick. Stir/whisk in chicken stock, bring to a simmer.
6 Put Pork shoulder back in to the Dutch oven, spoon some of the onion mixture over the pork, cover and
roast for about 3 hours, turning and basting every thirty minutes until the meat breaks apart easily with a fork.
Serve from the pan (pretty fatty) or remove meat, skim the fat, and simmer to reduce and thicken the gravy. Add lemon juice now and season to taste. Then server over rice, or potatos? Crusty french bread.