What? 2 Blogs From Me In One Week???

So, Costco has 2 massive pork shoulder roasts in a cryovac package in the meat section. After a conversation with one of the meat guys, I decided to purchase them for $1.69 a pound. That price is hard to beat for any meat, let alone good quality meat!

Ray and I were going on a bike ride up the hill, and I wanted the roast ready shortly after we got home, so I got the idea to butterfly it, and cook it in my nice, big, 7 quart sauteuse. A roasting pan will do, as long as you can heat it on the stove and easily transfer it to the oven to finish the cooking process. This is so simple and easy, but it is inexpensive, versatile, and yummy!

After it is cooked, you can add green chiles and/or salsa for carnitas, your favorite bbq sauce for pulled pork sandwiches, teriyaki or sweet & sour sauce to serve over white rice with stir-fry vegetables... the list of options can go on and on.

Here is the basic recipe:

6-8 lb. pork shoulder roast
sea salt
ground pepper
5-10 cloves of garlic
1 medium orange, sliced
2 limes or 1 lemon
1 bottle of dark beer

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1. Rinse, thoroughly pat dry, and butterfly the roast. You will need a large, serrated knife to cut the top several inches from the bottom several inches, without cutting it in half. When you open the roast, it will resemble a "butterfly", with two similar flaps (the wings).

Keep cutting until the center is about the same thickness as both sides, so it will lay flat.



2. Generously season with salt & pepper on the side with the layer of fat (the outside of the roast, before you started cutting). Don't trim the fat off, since it is needed to get a good searing on the roast - without having to add any oil to the pan.

3. Preheat a large, oven-safe, pan on the stove, until hot (the meat should sizzle when it goes in the pan).

4. Brown the seasoned, fatty side of the meat, and salt & pepper the rest of the meat while it's in the pan. You'll want to scoot the meat around a bit, to spread the fat under the whole roast, assure even browning, and avoid sticking.



5. Turn the roast, once browned on the bottom, and brown remaining sides of meat.

6. Press 5-10 cloves of garlic over the top of the browned roast.

7. Place sliced citrus over the garlic, and then the beer. (Lift the roast a bit, so the beer can cover the bottom of the pan.)


8. Cover with a lid or tin foil, and bake @ 325 for 2 1/2 hours.

When done, this meat shreds super easily.

TIP: If you would like to cut out some or most of the fat, refrigerate for a few hours, and remove it with a spoon. It coagulates, and is much easier to remove after refrigeration.