GARLIC-ROASTED PORK SHOULDER
Steps:
- Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
- Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
- Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
- Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
- Meanwhile, preheat oven to 350°F with rack in middle.
- Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
- Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
- Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.
PORK SHOULDER GREEN CHILI
Tender pork shoulder in an awesome tasting green chili sauce. Another great cool-evening meal. One of my favorite dishes that mom would make. Serve with tortillas.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Dredge meat in flour until evenly coated, shaking off excess.
- Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
- Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Cholesterol 4 mg, Fat 7.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 1898 mg, Sugar 6.6 g
ANDY'S SPICY GREEN CHILE PORK
Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.
Provided by andympls
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g
GARLICKY PORK RIBS WITH GREENS
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. In a blender, combine garlic, juice, oregano, oil, 1 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Transfer puree to a bowl; add ribs, and toss to coat. Set aside.
- Chop collards crosswise into 2-inch pieces (including stems).Wash collards, and transfer them to an 11-by-15-by-2 3/4-inch roasting pan, leaving water clinging to the leaves. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and hot sauce; toss to combine, and spread in an even layer.
- Arrange ribs on top of collards, and cover ribs with any remaining garlicky puree. Roast, stirring collards occasionally, until ribs are well browned and tender (a knife should easily pierce ribs), 50 to 60 minutes. Transfer ribs to a platter. Stir vinegar into collards. Serve.
Nutrition Facts : Calories 710 g, Fat 51 g, Protein 45 g
PORK SHOULDER STEAKS WITH GRILLED MUSTARD GREENS RECIPE
Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.
Provided by Molly Baz
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
- Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
- Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
- Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
- Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
- Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.
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- Preheat the oven to 400°. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
- On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300° and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160°.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
- In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
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