What's the difference? Can I use my shoulder roast in a recipe that calls for loin roast? If not, how do I cook (what's the best/tastiest/easiest way) my pork shoulder roast?

Information, words of wisdom/experience, suggestions will be greatly appreciated.

TIA,

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Debby
182.5/162.8/130?140?
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LC (with a few sidetracks) since 1/12/03
Starting weight of 206.5

I find the loin to be alot drier than the shoulder roast! I personally love the shoulder roast. We like to smoke ours in our smoker but they are also very good baked in the oven. Just season it with salt, pepper, and Season Salt! Cover with foil and bake at 250 for 4 or 5 hours depending on how big it is! It taste really good to add your chopped cabbage about 30 minutes before roast is done and cook it down in the juices from the roast! Yum! I usually add some butter around on top of the cabbage also!
And, a good way for you to make gravy for this is after roast is done pour all the juices in a saucepan and bring to a slow simmer. In a seperate bowl beat 2 egg yolks into 1 cup of heavy cream, (1 Tbsp Kitchen Bouquet or 1Tbsp cold coffee is optional. This makes a darker gravy) Then take about 1/2 cup of the juices and whisk into the eggs and cream. Then slowly pour egg mixture into saucepan whisking constantly. Let simmer until it thickens up. This thickens in the same way a stove top pie filling would and it is DELICIOUS!!!

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271/214/150

Debby:
I'm not an expert on this by any means myself. Right now, I do have a pork loin roast in the crockpot but I normally cook it in the oven. The loin tends to be a leaner cut. The shoulder is a fattier cut, but makes for a nice, juicy, shredded pork when seasoned with salt, pepper, cumin, garlic and onion and cooked slowly for a very long time in the crock pot.

Here is a guide that may help you get a better idea of the cuts of pork:
http://www.mealsforyou.com/cgi-bin/c...tcutspork.html

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Melissa

By the way, be cautious about seasoning things with seasoned salt. You will find that SUGAR is the second ingredient in many of them.

Aderyn

I buy both the loin and the shoulder. The loin is much less calories but the shoulder is juicier and cheaper. I cut up the shoulder and grind the fattier parts to make sausage with. Then I cube some for stir fry and roast what's left to have for the next couple days. It's a real bargain when I buy it on sale for less than a dollar!

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my blog

Yes, Aderyn is right! If you use season salt check the ingredients! Mine does not have any sugar in it! And, it is soooo delicious on pork!!:fork:

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271/214/150

We use the pork loin also, and enjoy it smoked, and bbq'd... it is leaner... it tastes really great.

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In the cookies of life, we are the chocolate chips.

This is my favorite pork shoulder recipe, it makes wonderful BBQ.

Pulled BBQ Pork

5# pork shoulder (cut the meat off the bone and remove as much fat as you can)
1 med onion - coarsely chopped (9.5g carbs)
1/2 C cider vinegar (7g carbs)
1/2 C tomato sauce (9g carbs)
1/2 C Splenda (12g carbs)
2 T sweet paprika (5g carbs)
2 T prepared mustard (1.3g carbs)
2 T Worcestershire sauce (3.2g carbs)
1 t ground red pepper (cayenne) (.5g carbs)
1 t finely ground black pepper (0g carbs)
1 t salt
3 T Liquid smoke flavoring (0g carbs)(I use the whole bottle)

Place onions and pork shoulder pieces into crock-pot /slow cooker. Mix the rest of the ingredients together and pour over the roast.

Cover and cook low/med for approx 10 hours or until tender. About 30 minutes to an hour before serving, remove the lid of the crock-pot and turn it on high to let the sauce cook down and thicken. Stir the pot occasionally to make sure its not sticking. This can be started overnight.

Total carb count 45.5 grams

Wow, Betty . . . another winner! About how many servings does that make?

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135