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pre-cooked Pork Shoulder... now what?

14 years ago

I've never done this before... and I need some suggestions. I'm not exactly sure why I bought it... either I thought I was going slow cook the pork shoulder for pulled pork, or I thought it was a ham, since it was in with the ham at the grocer...

So... bring on the suggestions!! It's in the fridge, and I'm at a loss as to what to do and how to do it!!

thanks...

Comments (9)

rob333 (zone 7b)
14 years ago
White beans. Served over a hunk of cornbread. Mmm. Perfect fare for autumn.
pkramer60
14 years ago
Warm it after pulling in some BBQ and serve.
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Posted by lindac "How are you going to get that hunk of refrigerator cold pork up to a temp warm enough for eating? Certainly won't happen after 3 or 4 minutes in the oven....even at 500 degrees? How is the outside going to "BBQ" at 3 or 4 minutes?" Very good questions. First, I should have said that this is Chinese char siu style roasted pork shoulder. It is typically eaten cold. You buy it from a store, and you cut it up and serve it cold. But actually hot is always better. Pork shoulder is a cheap tough cut of meat, the sous vide method transforms it to magically flavorful tender and succulent cuisine. Typically: After I sous vide the pork shoulder at 145F for 36 hours,* I put it in the refrigerator for about 15 minutes to cool the outside, may be only 1/2" deep to prevent overcooking in the oven. The oven is set at 500 degrees with a cast iron griddle on the bottom. The griddle gets to be about 1,000 degrees, even the oven is set at 500. The pork is than BBQed on the red hot griddle. It takes a few seconds on each side to get a nice crispy crust on the pork. The blackened color is the color of Hoisin sauce, not burnt. The red color of the meat is not food coloring, that's the way it looks when cooked this way. If invited guests arrive late to dinner, I can put the pork shoulder back in sous vide cooker, and the it will be served at 145 F. It will not be overcooked. If you arrive late to my dinner, I promise you I will not give you the cold shoulder. dcarch *Disclaimer: You must do your own research when you cook food at low temperature. Do not trust my methods.
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teresa_nc7
14 years ago
~ slice it/pull it/chop it, add some good BBQ sauce, heat or simmer all day in crock pot, serve on buns w/wo slaw

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~ make pork lo mein, add in cooked linguine noodles and vegetables

~ freeze it in large pieces (the best way) or slices, or cubes - double wrap for best protection

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lindac
14 years ago
Do you have a precooked smoked boston butt?
If so treat it just like a ham....did you cook it or buy it already pre cooked?
Is it cured?
Linda C
Bizzo
Original Author
14 years ago
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...
teresa_nc7
14 years ago
If the shoulder is cold, it might be hard to pull. Generally the pork shoulder is pulled while still warm after being taken off the smoker rack. And the pulling is done with bare or gloved hands - remove the pork in large hunks and pull the meat into shreds. Put on a plate or serving platter and serve a bowl of sauce alongside the meat.

Now....you can use forks, but it won't be authentic pulled pork! ;o)
rob333 (zone 7b)
14 years ago
I must be too Southern! I assumed it was smoked. If you want to do the pulled thing, why not heat it up and pull it? Then use the bones with leftovers like a ham in your beans? That's what I'd do.
lindac
14 years ago
If it was with the hams, it's what we call a "picnic ham" or a smoked Boston Butt.
don't even try to pull it like pulled pork, that is made with a shoulder that is not smoked and cured....it's a ham just a slightly different cut. It will taste just like ham because it IS ham....but made from the front leg rather than the hind leg.
Linda C
Bizzo
Original Author
14 years ago
Picnic Ham it is... so now I know what to do!! Thanks everyone! (Ham for dinner... leftovers in bean soup...)

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