Cooking pork loin vs. shoulder/butt
Oakley
8 years ago
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8 years agodeegw
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pork butt
Comments (9)Forgot to add the link! Here it is. Good idea, Alexa, except my freezer space is severely limited. I have only the freezer that is part of my refrigerator, and right now it is packed to the gills. But for my space limitations, I would buy the huge pork butt and have the butcher slice it into several chunks, then freeze them uncooked. Here is a link that might be useful: Slow Cooker Carnitas...See Morepre-cooked Pork Shoulder... now what?
Comments (9)Linda, It was already pre-cooked. It says pork shoulder and in with the hams, so it might be a boston butt, I'll have to look when I get home. Rob, would you just warm it like ham, and serve with white beans and corn bread? that sounds pretty good... Or do I have to treat it just like ham... and how different from ham will it taste? I was really in the mood for some pulled pork, but I don't know what I need to do to it. Can I make it into pulled pork, and if so, how? Do I re-cook it? In a slow cooker (mine is too old and too samll, but I could cut some) or in a dutch oven? with BBQ Sauce on slow heat? Or do I just get out the forks and try to pull it as is? I think that might be like trying to pull a boiled ham... Teresa, I think DH might like your option 1 if I can figure out how to execute... and I greatly appreciate the advice on how to freeze it......See MorePork Shoulder
Comments (11)cookie8, split pea soup is really easy to make, I just put a bag of dried peas in the crockpot with a chopped onion, some chopped carrot (maybe half a cup because it gives it a little color, LOL) and Ashley likes a couple of potatoes, peeled and cubed. Toss in the ham bone, pork hock, bacon, smoked turkey, whatever (or nothing), and add about three quarts of water and I like a bay leaf. Salt and pepper to taste after it's cooked. Cook on low all day, remove the bone, chop any large pieces of meat and you've got split pea soup. You can leave out the carrot or the potato, or leave 'em in, add the bay leaf or not, whatever you like. Split pea soup is easy and forgiving, but I can't tell you that your kids will eat it! Annie...See MoreRoasting a pork shoulder blade Boston butt roast--how long? Temp?
Comments (9)Elery agrees with Ricky, and says that the pork must be 195F to 200F before it actually "pulls" easily and is tender. We usually do ours in the Nesco, starting at 325F and going lower if time allows. Long slow cooking melts fat and collagen and gives it that pull-apart tender texture without drying it out. A bit of liquid is used in the bottom of the roaster, usually water but sometimes apple or pineapple juice if I'm going to add a sweeter BBQ sauce, or chicken stock if I'm going strictly savory, Elery used to use beer, it depends on the flavor you're going for. Sometimes we just shred the meat into the liquid if we're trying to keep the meat moist for serving as-is. A 9 pounder would take me most of the day, 6-8 hours, but it can easily be kept warm if it cooks more quickly than you expect. Annie...See Moreartemis_ma
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