{"id":10316,"date":"2016-03-24T05:38:55","date_gmt":"2016-03-24T05:38:55","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=10316"},"modified":"2021-01-25T18:42:21","modified_gmt":"2021-01-26T01:42:21","slug":"pork-shoulder","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pork-shoulder\/","title":{"rendered":"Pork Shoulder aka Pork Butt"},"content":{"rendered":"<p>Pork shoulder is also called pork butt (also called a boneless chuck roast) .&nbsp; It is, however, from the shoulder.&nbsp; This is the best meat for a pot roast.<\/p>\n<p>The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt.&nbsp; This originally took place around Boston, so it used to be called Boston Butt.&nbsp; As the cut gained popularity across the country, it became simply Pork Butt &#8211; Leaving Boston&#8217;s claim to fame as Boston Cream Pie and Boston Baked Beans.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2-4 LB Pork shoulder &#8211; Much (but not all) of fat trimmed &#8211; Cut into large pieces that are about 3\/4 pound each<\/li>\n<li>2 TBL safflower oil for searing<\/li>\n<li>Accompanying veggies\n<ul>\n<li>4-8 cloves garlic (sliced)<\/li>\n<li>14-16 oz frozen pearl onions<\/li>\n<li>8-10 oz button mushrooms (halved)<\/li>\n<li>1 LB carrots (peeled and pieced<\/li>\n<li>1 LB baby fingerling potatoes, red potatoes or Yukon gold (pieces)<\/li>\n<li>1 medium piece of ginger<\/li>\n<\/ul>\n<\/li>\n<li>Dry Rub\n<ul>\n<li>1\/4 C <strong><\/strong><\/li>\n<li>2 TBL kosher salt<\/li>\n<li>2 TBL brown sugar<\/li>\n<\/ul>\n<\/li>\n<li>Deglazing Liquid\n<ul>\n<li>1 C tomato juice<\/li>\n<li>1\/4 C red wine vinegar<\/li>\n<li>1\/2 C white wine<\/li>\n<\/ul>\n<\/li>\n<li>Braising spices\n<ul>\n<li>Dried basil, oregano, chives, pepper, whole cloves, 1\/2 cinnamon stick<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Mix Thunder Powder, salt and sugar<\/li>\n<li>Cut shoulder into nice fat 1-1\/2 inch steaks<\/li>\n<li>Rub deeply into meat<\/li>\n<li>Wrap each cut in plastic and let rest overnight in the refrigerator<\/li>\n<li>Let butt come up to room temperature for 30-60 minutes when you are ready to cook.<\/li>\n<li>Pat the meat dry, leaving as much seasoning remaining on the meat as you are able.&nbsp; Then sear the meat (all sides) in a heavily oiled pan VERY HOT cast iron pan.&nbsp; Don&#8217;t overcrowd the pan.<\/li>\n<li>Set steaks aside and put HALF of your veggies (including the ginger, but not the potatoes) into the pot and stir to caramelize.<\/li>\n<li>Add in your deglazing liquid<\/li>\n<li>Deglaze the pan with 1\/2 C white wine and 2 TBL EVOO<\/li>\n<li>Bring to a boil, then reduce heat<\/li>\n<li>Add meat back into pan<\/li>\n<li>Sprinkle with just a bit more Thunder Powder<\/li>\n<li>Cover and bake at 250\u00ba for 4-6 hours.<\/li>\n<li>Remove meat (briefly), turn up heat to 300\u00ba,&nbsp; and remove and discard all solids in the pot.&nbsp;<\/li>\n<li>Add meat back in with the uncooked half of your veggies, cover and cook for another two hours<\/li>\n<li>Uncover, flip meat and cook for 30 more minutes at 325\u00ba<\/li>\n<li>Remove meat and veggies and set aside.&nbsp; Cover with foil.<\/li>\n<li>Pour into a glass and let cool for 10 minutes, then spoon off the fat that will rise to the top.<\/li>\n<li>Put the cleared liquid back into the pan, and return to a simmer to reduce the liquid on medium high<\/li>\n<li>Combine meat, veggies and broth.&nbsp; Serve half tonight, and refrigerate the rest until another day.<\/li>\n<li>When ready, but the Dutch oven back in the oven at 400\u00ba for 45 minutes.<\/li>\n<li>Cut thin slices against the grain and serve a nice thick slice as a meal,<br \/>\nor shred remainder for BBQ sandwiches, tacos, burritos, etc.<\/li>\n<\/ol>\n<p>Optionally, at Step 13, you an cook on the stovetop for 2 hours or a crock pot for 5 hours<\/p>\n<p><strong>BRAISING LIQUID<\/strong><\/p>\n<ul>\n<li>Brown sugar<\/li>\n<li>Soy sauce<\/li>\n<li>Rice wine vinegar<\/li>\n<li>Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce<\/li>\n<li>Big strips of orange zest (to be removed later)<\/li>\n<li>Juice of the orange as well<\/li>\n<li>2-3 C chicken stock<\/li>\n<\/ul>\n<hr>\n<p>Here is a recipe from All Recipes<\/p>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/5QCtlnNx3xg\" width=\"300\" height=\"150\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork shoulder is also called pork butt (also called a boneless chuck roast) .&nbsp; It is, however, from the shoulder.&nbsp; This is the best meat for a pot roast. The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt.&nbsp; This originally took place around &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pork-shoulder\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pork Shoulder aka Pork Butt&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143,188],"tags":[],"class_list":["post-10316","post","type-post","status-publish","format-standard","hentry","category-make-ahead-use-later","category-book-meat-to-eat-other"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=10316"}],"version-history":[{"count":15,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10316\/revisions"}],"predecessor-version":[{"id":21162,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10316\/revisions\/21162"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=10316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=10316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=10316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}