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More Pork Shoulder Questions

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More Pork Shoulder Questions

bigselfishme | Jun 25, 2010 11:20 AM

I think I posted something about a pork shoulder some time ago and have since made 3, all of which came out well but had very distinct flavors. The first one I did with just a generic rub of salt, pepper, rosemary, etc. The second was a pernil, and the third I invented an italian style wet/dry rub/stuffing type thing and that came out well too.

My problem is that I have another 10 pounder ready to go and I'd like to prepare it in a way that I can use it for several different things over the next week or so. I.e. carnitas tacos, bbq-ish pulled pork, pork ragu, etc. Thus, I'd like the flavor to be bold in some way but also generic.

I was thinking about doing a sort of americanized sofrito with some onions, garlic, vinegar, etc and stabbing/stuffing the whole thing with it. Maybe rubbing something all over the top as well. I tend to almost completely detach the skin and stab/stuff, rub the top, and then reattach the skin w kitchen string.

Does anyone have a recipe or suggestion for something like this?

Also, if anyone has a great pernil recipe please shout it out!

Thanks!

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