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Thread: Smoked pork shoulder: how do you cook it?

  1. #1
    Join Date
    Oct 2000
    Montreal, Canada

    Smoked pork shoulder: how do you cook it?

    I bought for the first time a smoked pork shoulder with bone. The only instructions on the package say "Cook and serve."

    So what do you do with it? Boil it? Bake it?!? I haven't eaten any before, so I don't even know how it's supposed to taste -- hammy, I presume. Any tips (and timings) will be greatly appreciated. Suggestions of side dishes would also be nice (I was thinking lentils...).

  2. #2
    My in-laws use smoked shoulder to make New England Boiled Dinner.

  3. #3
    Join Date
    Oct 2000
    Montreal, Canada
    Susan, what is New England Boiled Dinner? I'm afraid my ignorance is showing.

    I found the following cooking method on , and I'll give it a try:

    Smoked Pork Picnic Shoulder

    From lower front leg or shoulder

    Appearance: boneless or bone-in, skin-on,
    smoked and cured, uncooked, netted
    Cooking Method: Place in a large pot and cover
    with water. Bring to a boil, reduce heat and cover
    pot with lid. Simmer over low heat for 2 to 2
    hours or until meat thermometer registers 160F
    (70C). Remove skin after cooking and glaze if
    you wish.
    Glazing: Preheat oven to 325F (160C). Place
    cooked picnic shoulder in a shallow roasting pan.
    Brush with glaze and bake 15 to 30 minutes

    Additional Uses: Sandwiches, salads, or in any
    recipe calling for ham.

  4. #4
    It's corned beef or pork shoulder simmered with winter vegetables. It sounds unlikely but it's really delicous especially in cold weather. Here's a recipe from CL. My in-laws use cabbage instead of brussels sproute.

    1 (3-pound) cured corned beef brisket
    4 quarts water
    1 teaspoon pickling spice
    1 garlic clove, halved
    2 cups trimmed Brussels sprouts (about 12 ounces)
    12 small boiling onions
    6 medium carrots, quartered
    6 medium parsnips, quartered
    1 large rutabaga, peeled and cut into 12 pieces (about 23/4 pounds)
    1 tablespoon all-purpose flour
    1 tablespoon sugar
    1 tablespoon dry mustard
    1 tablespoon cider vinegar
    1 tablespoon prepared horseradish
    2 teaspoons margarine

    Trim fat from brisket. Place brisket in a large stockpot, and add water, pickling spice, and garlic. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add Brussels sprouts and next 4 ingredients (Brussels sprouts through rutabaga) to pot, and bring to a boil. Cover and simmer 1 hour or until brisket is tender. Remove brisket and vegetables from pot; reserve 1 cup cooking liquid. Let brisket stand 5 minutes, and cut into thin slices. Set vegetables aside, and keep warm.

    Combine flour, sugar, and mustard in a small saucepan; stir in vinegar until smooth. Gradually add 1 cup reserved cooking liquid, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; add horseradish and margarine, and stir until blended. Serve horseradish sauce with brisket and vegetables.

  5. #5
    Join Date
    Oct 2000
    Montreal, Canada
    Thanks Susan, this recipe sounds perfect. I already got the supplies and I'll be making it tonight.

  6. #6
    Join Date
    Oct 2000
    Montreal, Canada
    Thanks again Susan! The dish was very, very good.
    I'll be making it so often in the winter my family won't be able to look at a boiled vegetable come spring!

    Now I just have to acquire a big enough pot so I can fit in the meat and the vegetables at the same time.

  7. #7
    Hey- glad you liked it! It's wonderful in cold weather!

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