Pork shoulder sandwiches
I cooked up a 5 1/2 lb. pork shoulder yesterday. I fired the oven up around 7 in the morning for an hour, then let it cool down with the door half open. I browned the shoulder in a cast iron pan with some salt and pepper, then poured a mixture of palm/brown sugar, garlic, paprika de la vera dulce, juice from 1/2 a lime and water over the shoulder. Tossed in some onion, carrot, coriander seed, and red pepper, then placed it in the oven around noon. The temperature was around 400. I left it alone for two hours, then turned it and put it back in for another 2 1/2 hours. After letting the shoulder rest for half an hour, it was ready to go. Man, that was delicious! I made some rolls to make sandwiches, too (Clayton's recipe for hamburger buns with 1 cup of whole wheat flour and about 1/4 cup of my sour starter). We sliced some Irish cheddar and some mild gurkens (similar to bread and butter pickles). I'll be making this again!
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