Pork Shoulder, Italian Style (as requested by jetcone!)

[turquoisedude]

In a thread about my latest dishwasher project, the KDS54, I made mention of a smoked pork shoulder (aka picnic shoulder) that I used to dirty up some pans for a wash-test (see link below)

 

Well, here's the recipe.  Don't be shocked that it's from the 1965 edition of the BH & G Meat Cookbook.  The book belonged to my late mother and I swear she never opened it.  I snatched it when I first moved out of the family home in 1985 and I've been referring back to it ever since!

 

Italian Picnic Shoulder

 

1 whole picnic shoulder, 5 to 7 pounds

6 to 8 cloves garlic

3/4 cup vinegar

 

Remove skin and any netting from picnic.  Peel & slice garlic cloves in fourths lengthwise.  Cut vertical slits about 1/2 inch deep in meat and insert garlic slices as you remove knife.  Place in large kettle, cover picnic with water, then add vinegar.  Cover and simmer about 2 hours (allow 20 minutes per pound).  Remove from broth.  Bake in a slow oven (325 degrees) for about an hour longer (allow 10 minutes per pound).  

 

Note:  I don't discard the broth - I soak white (navy) beans in it, then add carrots, celery, and onion to make a bean soup.  Yes, I am the consummate cheapskate... LOL  

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?59196__0#start_59196.820734

 

[frigilux]

Why would you want to throw out flavorful broth when it can be used to improve a soup or stew? Thanks for sharing the recipe! Pork shoulder is a bargain now that beef prices have gone through the roof.

 

[norgeway]

Since im a HOGAHOLIC!!LOL

This sounds wonderful, we live near Lexington NC which is the BBQ capitol of NC, so of course pig is on the menu at least once a week......

 

[58limited]

Paul,

 

That recipe sounds good. I think I'll try doing the garlic like your recipe the next time I smoke a pork shoulder for pulled pork.

 

When I make mine, I inject a brine solution into the meat two nights before cooking and put it in the fridge. The next night I drain it and put the spice rub on it (I like Salt Lick rub) and refrigerate until the next morning - I'll imbed the garlic in the meat when I do the spice rub. The next morning I wrap it tightly in foil and cook either in the oven (in the winter) or on the smoker at 275* for an hour per pound. I then unwrap it carefully (lots of juices form), get a smokey fire going on the smoker (I like hickory and cherry wood) and put it on the smoker for an hour or so at 225* using the juices to baste it every 20 minutes. It gets a good smokey flavor in an hour. BBQ purists don't like the fact that I use foil. They think I should smoke it for the full time but the meat stays so juicy and tender my way that the hamburger buns I serve it on are almost tougher than the meat. I hate buying a pulled pork sandwich, biting into it, and having the sandwich come apart as I try to bite my way through a less than tender piece of pork.

 

This pulled pork also makes an excellent hors d'oeuvre: simply serve small amounts on crackers, it is really good.

 

Brine Solution

 

In a two cup measuring cup combine:

 

1/4 cup sugar

1/4 cup salt

Equal amounts of apple cider vinegar and water to bring level to 2 cups.

 

Stir to dissolve sugar and salt and inject into pork shoulder with a Cajun injector.