Slow Roasted Whole Pork Shoulder
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- čas přidán 26. 01. 2015
- A slow roasted whole pork shoulder, it's perfect for a large crowd, feeds 15+ adults and for about $30.00, it's a super value. All it takes is a pork shoulder roast, a big roasting pan, an oven rack, some seasoning and lots of time...
- Jak na to + styl
I'm going to try this I been researching all day this was the best so far
Great work, Chef Mike. That looks and sounds delish !
yummmy....followed and It was a crowd pleaser
cheers!
Well done video. So easy to follow
I can do this😁
Excellent, that’s why I did it, post your results!
good video! Thanks.
I work at a butcher shop if you want the bone out you're paying for boneless pork shoulder not bone in and its anywhere from 50 cents to a $1 more per pound so you could save you're self $5-14 per roast and cut the bone out yourself.
Hi there, I have a 5.5 kg boned unstrung pork shoulder for a party Saturdat. I am a little confused how long to cook for. Is your video saying 6 hours , then an additional 12 hours ? All at 275 ? (135 c )
Jamie Oliver video says very high temp for 45 mins, then 4 to 5 hours cooking at 130. His & my piece are smaller than yours. You say 17 lb so at 1 hour per pound I guess it was 6 + 12 then ? If mine is ~11 / 12 lb then by your ,ethos should be 12 hours. What do you think of Jamie Oliver's technique ?
Your roast looks amazing. Will the meat just fall apart & pull away. Will it be so soft you can shred it. That's what I want, I don't want it so I have to carve it into slices, I want it to fall apart. Would appreciate your advise ( from Down Under ) 🇦🇺
Thank you,
Christine
Thank you
My mouth watering and hungry.
Wow... and I thought I could put mine in the oven when I got up and have some for lunch... I guess not... At age 78 you would think I had experience with roast pork, but, it's better late than never, right? God, I hope I like it, I am going to be hungry all day waiting for this roast to cook... A couple of years ago I roasted some pork ribs but I didn't like them so I had to throw them out... I don't want to throw this roast out... I only use salt and pepper though... no other seasonings or sauces or vegetables.
Have fun!
Gr8 commentary
What kind of Bar-B-Que seasoning and how much? There is a million different kinds and flavors, along with needed amounts.
Chef after roasting it for 12 hrs did the skin came out crispy? I will be trying this on my smoker and wonder if the skin will be crispy. We love crispy skin.
be sure to make lots of skin cuts, more surface area mean more crispy bits, also a nice sweet salt marinade of kosher salted maple syrup under a low broiler helps too...
You will not get crispy skin below 300 F in a smoker.
What do ypu do with the bone? I saw it was in the roast pan but then what?
Throw it away its just to add flavor to the drippings
i have an 18 pound roast, will it really take 18 hours in the oven to cook?
you can cook to a target temperature to try and cut down on the total cooking time. an internal temp of 90C-95C (195F-205F) should be fine. I smoke mine at around 100C-105C and it usually only takes about 9 hours to get to 95C internal temp, for a 12 pound roast. Start cooking early, once the meat hits the target temp it can sit in a cooler for a couple of hours wrapped in a towel and still stay above the safe serving temp of 70C.
looks great man. a video that isn't a video at all however is less than ideal.
your not wrong, best i could do....
This looks so simple! Can you do this in a Oyster roasting oven?
It's not necessary to cover it with Aluminum foil?
But Chef if you cook it just right the bone will slide right out by just using your finger tips. And you get to keep the flavors from that.
Very true, but if you leave it inside, you can't season the inside of the shoulder, and for something this big, you really need to get some flavour on the inside too if you're gonna cook it for 18 hours!!
I've cooked Pork shoulders for 10 years on a pit. I never season the shoulder. Most of the seasoning comes from a dip which is a ketchup/vinegar base dip... not sauce. Big difference....
What if my pork shoulder is 4lbs. Time for cooking?
I was able to get a Pork Loin Roast the other day.. I mistakenly put it in the freezer...now i want to use it.. and it is frozen.. I want to put it in a Slow Cooker.. I had heard you can do this.. What I need to know is.. will it all work out? And the next thing I need to know is.. I want to use part of it for Tamales.. Or maybe the whole thing since it is almost a 3 pound roast.. might need it all for that.. But was thinking of just making a small batch.. It will be my first time making Tamales.. But the other half .. I wanted to shred it up and make Pork Sandwiches.. Am I expecting to much from this 3 pound pork loin roast?
a 3 lb roast won't go as far you think...toss it covered in a sink full of cold water for a few hours, that will blast thaw it, then slice it into 1.5" think slices, add to a crock pot with 2 cups salsa, 1/2 head of chopped cilantro, 1 package of taco seasoning and 2 TBSP cumin and mix, cook on low for 6 hours, shred the pork and enjoy...
Well.. My next one will be your way... I just decided after it got done, and I waited till this morning to get thing going.. I Made my own BBQ sauce and did it that way... I will do it your way next time.. Funny thing about it. I made a whole bunch of Taco Seasoning.. and cumin.. and cilantro.. I had it all .. but my brain was not engaged..lol..
where's the garlic?
If i score the fat low enough to actually cut the meat, am I going to hell when I die?
+Epic “EPICMILLER” Miller... Go to Hell?? I doubt it, not from this anyway... cutting in too deep only means that you might separate the skin too much and it might fall off later, but thats hardly a big deal...
Yes
Is the skin crispy?
Yep, fantastic stuff
First time i don't understand the recipe. someone do?
someone below is claiming you can get a 54 lb. pork shoulder in Miami for about $9.00. Can any of our Lechon loving friends down Miami way confirm or disconfirm these prices?
I'll confirm, and no you can't, she's wrong on pricing. Even at wholesale prices, you're looking at a minimum of 70c a pound...
ttruhlaj yes true that is
that is one big ass, cheap ass pork shoulder then. i've got to git down to miami, stat.
Cool, please buy one and send me a picture of the bill, gotta see that!!
That is one big ass hog if one shoulder weighs 54 lbs.
WOW 905 NUMBER! DO YOU LIVE IN DURHAM REGION???
Burlington actually
"Ain't nobody got time for dat!" Lol but seriously it looks gorgeous
so the hardest, most challenging, but most important part and u dont show how?
...and you don't say what
Any chef worth his salt would not remove the bone.... cooking meat on the bone not only makes it juicier and more tender, but the marrow also adds flavor. You don't need to season the inside if you season the outside properly. Not to mention if you cook it right the meat ought to just slide off the bone once it's done cooking.
different strokes I guess, my method has worked perfectly for me for decades, but have it as your prefer, as long as you get cracking!
you paid $21.00 for that????? in Miami, you can get a pork shoulder triple that size for about $9.00.
Seriously. you think $22.00 for 16 lbs is a lot?? Trust me, in Canada that's a super deal!
Chef Mike Benninger as I said before, IN MIAMI, FLORIDA you can get a pork shoulder TRIPLE THAT SIZE for $9.00. I'm not concerned about prices in Canada.
And the point of this is comment is ??? Who cares if you pay 9.00 for a 66 pound shoulder . They must be recorded sized pigs ..
That's not an exacto knife.
u didn't make crispy the skin and too many cuts I know everybody cooks different but I prefer the traditional way.
shit if i am starving i will probably die Iaint wating fucking 12 hours
AHOLE!
12 Hours in the Oven, and no realy crispy Skin.... lol
what are you talking about? that cracklin he has on top is crispy af. i don't think you know how to cook tbh
Should've put it under the broiler until it got crispy if thats what you were looking for
This is youtube, not youslideshow.
Leester
I'm gonna pray for you, Leester.
"Nice clean blade".... That damn blade is rusty and disgusting
it was brand new, sure cut well....
Dude... 2:21 Tell me again that's a new blade...
@@jonhomemade swear to Gog man, fresh out of the package from Home Hardware
you can't bone meat to save your life mate
true that, that's what butchers are for!
Leave Mike alone!
I love him...