10 August 2022
This cut of pork doesn’t come from the rear of the animal at all. It is from the shoulder and can include the tenderloin. It is butchered into a sort of wedge shape and comes in lots of different sizes or weights. It is a tougher piece of meat with lots of connective tissue, which makes it well suited to a slow cooker or braising.
Pork is one of the best sources of thiamine, B vitamins, and iron.
Herbs and spices that pair well with pork include carraway, garlic, sage, and marjoram.
If you are looking for sides consider dark greens like kale, mustard, beet, and spinach which will provide vitamins A, C, and potassium. Green beans nicely flavored will complement as well as a zesty slaw. For sandwiches go for a tangy dill pickle, kraut, or a cranberry relish.
This particular cut is very popular for pulled pork. Just season it as simply as salt and pepper or prepare your favorite rub. Allow it to simmer for hours until it is fork tender. It will pull apart into strips that you can then serve with an assortment of barbecue sauces as a main dish or sandwiches or season for burritos or other Mexican entrees. It freezes well up to six months.
Sweet and Spicy Asian Pork
- ½ cup soy sauce
- ½ cup brown sugar
- 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle)
- 1 tablespoon grated fresh ginger
- 1 teaspoon Chinese five-spice powder, optional
- Salt and pepper to taste
- 2 ½ pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
- 1 cup long-grain white rice
- 1 medium head bok choy, thinly sliced (about 8 cups)
- 2 scallions, sliced
- In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder , salt, and pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
- About half an hour before serving, cook rice according to the package directions.
- Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
- 2 tablespoons olive oil
- One 2-pound boneless pork butt
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 large yellow onion, thinly sliced
- 1 1/2 cups apple juice
- 1/2 cup applesauce
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- Preheat the oven to 300 degrees F.
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
- Add the garlic and onions to the pot and cook until the onions have softened slightly. Add the apple juice. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together.
- Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.