Re: Has anybody seen...




On Mon, 14 Nov 2005, Ophelia wrote:

> >>
> > Ophelia it is easy enough to try. Pork *** is inexpensive. Put it on
> > a rack, fat side up, cover with a dry rub( I use a cajun style).
> > Bake it at 275F with a probe thermometer. At 160F if you can't wait
> > any longer, slice and serve with mash potatoes and gravy.
> > At 180F it will shred but with difficulty.
> > at 190F take it out and let rest, will get to 190F at least, and will
> > shred easily.
> > Try it by it's self first, then add anything that you wish, BBQ
> > sauce,mustard, mayo, ranch dressing,ect.
> > I will generally do a large ***, then portion it out and freeze.
>
> Thank you:) I have saved the instructions:))
>
>
>

This is a great way to do a Boston *** in the oven. Nothing on earth
matches the flavor of that slow, low, hardwood fire, bar-be-qued for hours
Boston *** (pork shoulder ranks a close second and ribs are to die for).
But, that is just not always possible. Oven cooked pork is a wonderful
meal. If you "pull" it (flake it off in strings with a fork or pull it
apart with your hands) and toss it in some *really good* bbq sauce, it is
great.

Another option is what is labeled in the grocery store as "pork roast".
This comes from the Boston ***/shoulder area [front legs]. Be sure not to
buy a green ham (these are great, too, but they are ham [back legs] and
they taste different - like ham - and they don't "shred" well.

I put my roast (fat side up) in a covered pan - like a dutch oven - add a
couple of inches of water, drop in a peeled onion or two, and cook for
about 3 hours at 350 degrees until it is fall
apart tender. It is very juicy because the steam stayed in.

I have a lot of liquid, which makes great gravy. Usually the first day we
have it as roast and gravy. While it is still warm, I cut some slices for
another meal and using a fork, flake off some for sandwiches.

The next day the leftovers may have congealed fat. Just pop the container
from the frige (I use ziplock bags) into the microwave and heat just
enough for the fat to liquify, then drain well.

Warm up some good barbeque sauce to bubbly and toss with pulled pork. Put
on a bun and dress with what you like. 'Round here, that's mayo and
creamy, sweet coleslaw.

This will keep in the frige about a week or it can be frozen. I usually
serve it every other day. With the roast and the faux bbq I get about 4
meals out of a good sized pork roast with some left over for the freezer.
I toss in a spaghetti dinner
one night and a meatloaf, etc one night and I've got dinner for a week.
The meatloaves and the spaghetti sauce are in the freezer. I cook a lot on
Sunday afternoon, make extra of whatever I'm fixing and freeze. It sure
comes in handy when I get off work and want to hurry dinner (which is most
of the time the older I get. ha,ha).

Elaine, too

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