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Results: Pork Shoulder and Sauerkraut

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Results: Pork Shoulder and Sauerkraut

rumdrinks | May 16, 2005 11:50 AM

Thanks for the tips everyone. Not having access to any " good" cuts of pork (i.e., a pork loin roast with some good fat marbeled - or a boneless crown - which I think exists), I got tired of the dry pork loin from my local store and took you guys up no the suggestion of a shoulder picnic (4 lbs). Rubbed it with rosemary, paprika, salt and pepper, wrapped in plastic overnight. Prepred my sauerkraut( 2 bags of Kisslings, sligthly rinsed, with 1/4 cup sugar, a few dashes of soy sauce, 1 sweet apple quarted, one vidalia chunked, 5 strips diced smokey bacon.). Placed it all in the baking dish in a hot oven (500)for 10 minutes, and then down to about 250 for 3 hrs and about 40 minutes. Let it rest for a good 15. And it was excellent. it didn't pull like pulled pork - but it came off the bone nicely and was superbly flavored. First endeavor with a shoulder was inspiring - next stop, throw it in the stove top smoker.

thanks all!

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