April 22, 2012 - 5:11pm
Today's breads
I had a pork shoulder roast slow & low cook overnight, then made some Cuban bread and honey whole wheat sandwich thins to make pulled pork sandwiches.
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I had a pork shoulder roast slow & low cook overnight, then made some Cuban bread and honey whole wheat sandwich thins to make pulled pork sandwiches.
Yesterday I made "Indoor Smoked Pulled-Pork", a la Cook's Country. And my own variation of Pretzel rolls. What a terrific combination! Needless to say, I've got my lunch covered for the week
pork shoulder Mexican Carnitas taco style with guak, pico, chips, RF beans, pepper jack cheese with cabbage and radish topper. Tomorrow is Tamal Grande day with red, green and mole sauces for the freezer. Totally out. Nothing like pork made right. Will have Cuban sammys tomorrow under the panini. Thanks JoeV.
The pork shoulder (bone in) was on sale for $1.68 /#. Cooked it for 8 hours at 225F and the 6.2# roast yielded 4#6oz. of lean meat. I kept the au jus for dipping sauce and to make gravy later on. I have a friend in New Jersey who is only paying $.99/# for pork shoulder. My butcher here in Ohio says he's paying a lot more than that before he even handles it. Must be a glut of hogs in the NE. At that price I would buy a case of butts for roasts and to make my different sausages.