Posted on: Wednesday, June 3, 2009
TASTE
Pork shoulder, two ways
By Joan Namkoong
Special to The Advertiser
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SUNDAY DINNER ALL WEEK
After enjoying the pork shoulder, cover the leftovers and store it in the refrigerator. Save the braising liquid, too. Use the pork shoulder leftovers — cut up or shredded — in the following ways during the week: Shred herb-seasoned pork shoulder, season with barbecue sauce and serve in a bun for a great barbecue pork sandwich. Shred herb-seasoned pork shoulder and use as a filling for quesadillas, tacos or burritos. Saute a sliced onion, mix with the pork, add a little cumin for extra flavor. Serve with tomato salsa, guacamole and sour cream. Herb-seasoned pork shoulder with tomatoes will make a fine, quick pasta sauce. For a recipe, go to www.shareyourtable.com Moisten shredded anise-flavored pork shoulder with its braising liquid and serve it in a bun for a great sandwich. Add crunchy watercress or lettuce. • Slice anise-flavored pork shoulder into bite-size pieces and stir-fry with vegetables. Serve atop steamed rice in a bowl for a one-dish meal. For a recipe, go to www.shareyourtable.com WHAT EXACTLY IS PORK SHOULDER?Pork shoulder, also referred to as pork butt or Boston shoulder, comes from the front of a pig. It’s a section of the animal that contains many small muscles and connective tissue, so the meat tends to be tough and fibrous. For this reason, braising — slow cooking with a small amount of liquid in a closed pot, so the moisture bathes the meat — is the ideal cooking method for this cut of pork. Pork shoulder is also ideal for sausage making. Most of the pork available today in supermarkets is rather bland, so adding aromatic seasonings is a good idea when you’re braising. If you find bone-in pork shoulder, it will be more flavorful.
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Braised, pork shoulder emerges from the oven succulent and tender. Season it simply with fresh herbs, use apple juice or beer to add another flavor dimension or employ Asian spices for a tasty entree. Keep in mind that the more simply you season it, the more adaptable leftovers will be to use in other preparations.
PORK SHOULDER WITH FRESH HERBS
3 pounds pork shoulder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable or olive oil
2 (14-ounce) cans low-sodium chicken broth or 3 to 4 cups apple juice
6 to 8 sprigs of fresh herbs like thyme, sage and parsley
Pat the pork shoulder dry with paper towels. Sprinkle the salt and pepper all over the pork.
Heat a heavy Dutch oven or casserole over medium-high heat. Add the oil and heat for 30 seconds. Place the pork in the pot and allow it to brown for about 5 minutes. Turn the meat over and continue to brown on all sides, taking your time to achieve a nice brown, crisp crust all over.
When the pork is nicely browned, add the chicken broth and herbs and bring it to a boil. Lower the heat so that the liquid is simmering — bubbles should barely break the surface.
Cover the pot and continue to simmer the pork for about 2 hours. Or place the pot in a 325-degree oven. Check on it every 30 minutes or so and turn the pork over in the liquid.
When the pork breaks apart easily with a fork, it is done. Remove the pork from the liquid and place it on a serving platter. Cover the pork with foil and keep warm.
Using a spoon, skim off some of the fat from the surface of the braising liquid and discard. Bring the liquid to a boil and reduce to about half. Taste and add salt and pepper if needed. Pour the liquid through a strainer into a serving bowl.
To serve, slice the pork and serve with sauce.
PORK SHOULDER WITH STAR ANISE
3 pounds pork shoulder
2 tablespoons vegetable oil
2 (14-ounce) cans low-sodium chicken broth
3 cloves garlic, coarsely chopped
1-inch piece of ginger, peeled and coarsely chopped
1/3 cup soy sauce
2 star anise
1 3-inch piece of cinnamon
2 tablespoons brown sugar
Follow the directions in the previous recipe for browning the pork shoulder. When the pork is nicely browned, add the chicken broth and all of the seasonings. Bring to a boil, turn the heat down so the liquid is simmering, cover and continue to cook and serve as directed.
