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What Happens When You Send Your Spouse to Costco...

Brad is amazing at running errands for me. I appreciate this very much. A week or so ago, he was going to Costco, for just a few items, and I asked him to pick up a pork shoulder. He came home, unloaded one box of two, and said, "The rest of the stuff goes in the garage. Where do you want the pork shoulder?" WITHOUT looking at it, I answered, "The freezer in the garage, please."

On Saturday, I decided it would be fun to make the "porchetta" I read about on my friend Janie's blog, Panini Girl.
I guess I was expecting a 3-4 pound pork shoulder. Brad brought in a frozen SLAB of meat that weighed 13.9 pounds! It was a HUGE CHUNK OF PIG!

It took all afternoon Saturday, and overnight to defrost. When I opened the plastic wrap, there were TWO HUGE pork shoulders. I didn't want to refreeze the meat I had just defrosted, so I decided to make TWO different preparations (one in each oven).

Palma%20Porchetta.jpg

For the "Porchetta", I made a herb mixture of the following:

35 fresh sage leaves
8 sprigs of fresh rosemary, chopped
half a bunch of thyme, chopped
3 T. of ground fennel seeds
4 cloves of chopped garlic
2 t. sea salt
2 t. black pepper

Preheat oven to 250. I scored the fatty side of the pork, making diagonal cuts in both directions. Then I slathered the herbs all over the pork, rubbing it in with olive oil. After 2 hours in the oven, (and an amazing aroma in the house), I added about a 1/2 c. of white wine. The pork cooked for a total of 6 1/2 hours at 250. Remember, it was at least 8 pounds. Baste it every 1/2 hour with the pan drippings. It is done, when it is "fork tender" in the center. (about 5 hrs. total for a 4 pound shoulder). As good as a porchetta truck in the house for the Oscars!

Palma%20Porchetta%202.jpg

For the OTHER chunck of pork, I rubbed it all over with Chinese 5 Spice powder, sea salt and pepper, and again, olive oil. This one began at 425 for 30 minutes to sear the fat. I turned the oven down to 250, and let it cook for 6 hours, then shred it with two forks.YUM!

Pork%205%20spice.jpg

Pork%205%20spice%202.jpg

Half of each cooked pork shoulder is now back in the freezer, and we will be eating the rest a couple of times this week. BOTH were wonderful! With some crusty bread, we really were in "hog heaven" during the Oscars! (groan...)

Pork%20Feast.jpg

Comments (6)

LisaF:

WOW! This looks wonderful. It's 8:30am and I'm drooling over this pork. I'll have to try this. Thanks, Palma!

LisaF

That looks amazing. Hmm... I wonder if I could do this with a tenderloin. No way I can eat that much meat.

Good lord that is a ton of pork! I'd like a BIG plate . . . . MMMMMM

They both look delicious! I know someone who would love the pulled pork! Palma, any idea what the Chinese 5 Spice Powder contains or if it can be purchased at Trader Joe's, etc?

Amy:

LOL, Larry tends to do similar thingas at Costco ("What do you mean you didn't want two 2-packs of whole chickens?)

Wow. I confess, I fail at cooking pork, perhaps it's the cultural deficit of not growing up with it. This post makes me want to try a nice rich shoulder.

I picked up a small pork shoulder roast this weekend. They were on sale for $1.99/lb. I knew right away what to make and were to get the recipe - Porchetta. I used your spice mix and mixed it with some EVOO. Rolled the roast in it cover and the slow roasted. I think that is the key - I would never have thought to do it at 250. It was excellent! I really loved the fennel in it - perfect. Only thing I did a little different was to mash the garlic before adding the chopped herbs and olive oil. Sometimes the garlic burns and gets bitter when I use the chopped and I mashed helps. Thanks for the recipe

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