I have a 3 lbs Pork Shoulder I do NOT want to braise, but rather roast. I need advice on whether roasting is an option. I also have some Pork Cheeks going in the slow cooker overnight with a bit of white wine, garlic, rosemary, and shallot. Plus a lot of fat trimmings. Including a small amount of smokey slab bacon. Can I make Rillettes from this after overnight slow cooking? Or was the addition of wine and shallot a deal breaker? Specific plans for the Pork Shoulder (Injection? Brine? Wet rub?) after the jump....
Whatever is going to become a version of Rillettes with the Pork Cheeks + extra fats and aromatics smells AWESOME right now. I'm less concerned about this, although most Rillettes recipes don't seem to include wine or shallots, so I'm a bit concerned I've strayed too far from tradition. Maybe someone knowledgable in Charcuterie can weigh in?
My real concern is that I chose a Pork Shoulder over a Pork Loin for roasting. Did I screw up??
I've become TOTALLY enamored of Salmon Creek Farms Pork
. I have access to heritage pigs, local ranches, Kurobuta, Berkshire blah blah..... Salmon Creek is the BEST.
Long story short, I want to cook this 3lbs Pork Shoulder, but do it roast beef style. My options so far seem to be:
- Brining before roasting
- Injecting a modified salt/sugar/aromatic liquid before roasting + scoring the meat and adding a garlic/herb/ olive oil rub onto the outside
- Scoring the meat and doing a salt /sugar /garlic/herb/oil rub, marinating for a few hours at room temp before roasting in the oven
- Throwing the slab of meat in the slow cooker and admitting that there is No Way a shoulder pork roast will be edible without low and slow cooking
In short, I fear that a Pork Shoulder can only be slow cooked or bbq'd, and not traditionally roasted.
For a 3lbs Shoulder, I'm leaning towards some version of injection with rub on the outside, and about 2 hrs in a 350 degree oven.
Am I on target? Or misguided? Should I wrap the Shoulder with Bacon since it is skinless??
What are my options here that do not involve a slow-cooker pulled pork type result?
Please weigh in with your experience!
PS. I do not have maple syrup or molasses on hand. I do have raw sugar, palm sugar, local honey, all types of salt, bay leaves from a friend's tree, lemon and lemon zest from the backyard, rosemary and thyme fresh, many types of pepper + grains of paradise, ginger, mustard seed, organic apple juice and apple cider vinegar, white wine, fennel seed, fennel bulb and frond, and fresh parsley at the ready. Garlic and shallot.
In short, I have a quality protein, an embarrassment of riches pantry -wise, a deadline of Christmas Eve dinner time, and no clear strategy.
Please advise me.