The Butcher’s Challenge – A Pork Shoulder
I think it may have been an unconscious meme. It was not necessarily my intent to get the whole 14 pound roast pork shoulder, but once a meme sets in, it is hard to shake. First, it was the lady talking about the 6 pound pork shoulder she bought at the butchers that was going to be smoked for hours by her husband. She wouldn’t tell me the wood that would be used. She either didn’t know or didn’t want to reveal the secret. The second idea drop was in a text from a friend – Balsamic roast pork in the new slow cooker! Lots of emoticons, too. I felt a trend and I was hungry. Hunger can make a trend into something real. I went to my butchers and asked for a pork shoulder. They were out – another hint that there was a pork shoulder meme going around. “Comeback Wednesday. Oh, how big?” I was asked. “Six pounds should do”, I said. I bought some beef. I can leave a butchers empty handed. I left porkless but heavy with meme.
Wednesday Pick Up
On Wednesday I returned. There was the usual buzz at the butcher’s. They know me, but, they did not recollect how big I wanted the roast. Instead, I think they wanted to both taunt me and challenge me into something larger. There on the butcher block was the whole shoulder still attached to the leg. “Shall I wrap it up”, the butcher said. There was a pause and I am pretty sure an oink. We stared at each other – me thinking “that thing is huge” he thinking “come on – you can do it, don’t wimp out!”
In frankness, with the leg on I wasn’t sure if it would fit into the oven. That is the recurring bad dream I have that the large pieces of meat I buy won’t fit in my oven. Imagine the nervousness every Thanksgiving! As if my oven magically shrinks to the size of those light bulb ovens.
Perhaps he read my mind – “Want me to take off the leg?”, he said. I was relieved. But it was still seemed huge like it was 40 pounds. It was 14 pounds – bone in, blade included and skin, too. “I’ve done bigger, but what happened to 6 pounds”, I thought. “I can trim it more”, the butcher said as if it would really be ashamed to do so. There was another pause. I am not sure why but I was a bit nervous. I felt the courage rising though. I know it will take at least 8 hours to cook, but I am not put off. We stared some more at each other. At this point it felt like all the butchers were staring at me thinking “Come on – Step Up! Don’t wuss out.” And then, as if the meme had somehow taken over my thinking (plus I was getting hungry), I said what they all wanted me to say “OK, wrap it up”. GULP! But, what the hell. Sure, we will be eating pork for a week, but who cares. Pork is delicious. I carried my pork shoulder home, bone and all, hoping my wife would not ask to many questions and hoping my oven didn’t suddenly shrink.
Saturday Roast
When roasting something I know will be used in many dishes after the first, I keep the preparation simple. I score the skin and rub it all over with salt, pepper, garlic powder, onion salt and paprika. These flavours are flexible and will allow for lots of leftover innovation. The roast goes on a roasting rack (the one you use for your turkey at thanksgiving) over a pan to catch the large amount to juice that I know will come out during cooking. The oven is set low – 275F. I want the meat to reach 195F. In goes the pork. No touching. I know it is tempting, but NO opening the oven door until at least 7 hours. Basting? Don’t bother – a pork shoulder I consider self basting. At 8 hours, I check the temp. At 195F the roast is removed. The pan juices are collected and the fat skimmed. Pan juices are good for sauces and can be used to moisten the meat after it is pulled if it is not too salty. The bone is removed and the meat is pulled. YUM! Delicious, tender juicy meat with crispy skin! Big WOW moment!
Oh my – if my butcher could see me now! I will bring him a picture. Thank goodness for memes!
Next time I will keep the leg on.
In the next few posts, I will show you what came of all that yummy pork goodness!
Keep Eating Keep Innovating!
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