Rinse pork shoulder, vinegar, soup mix, bay leaves, granulated garlic, and hot sauce place in crock pot and cover with cold water.
Cook all day on low heat, until meat falls off bone. Pull pork and mix with your favorite barbecue sauce.
Simmer for 1 hour.
ub ingredients.
Coat the pork shoulder all over with the rub
then let cool.
Rinse pork shoulder and pat dry, then place
Cook pork (shoulder is good) until well done.
Drain well, chop.
Roast pork shoulder, trim and cut into 1 inch cubes.
t least 12-slits in pork with the tip of a
alt all sides of the pork shoulder chunks. Heat oil in a
he mixture all over the pork shoulder and set aside for 30
ngredients and rub all over pork shoulder. Cover and refrigerate for 24
Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350\u00b0 oven to braise. Should take 2-3 hours.
Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.
Score fat cap on the pork shoulder in a diamond pattern.
ing kitchen string, tie the pork shoulder crosswise, spacing the ties 1
Place the pork shoulder into the ceramic bowl of
nd brown sugar.
Score pork shoulder 1/8 to 1/4
Wash the pork shoulder.
With a sharp knife,
Generously salt and pepper the pork shoulder and let meat come to
Generously salt and pepper the pork shoulder; let meat come to room
Place pork shoulder in soup pot and cover with boiling water. When water returns to boil, reduce heat and simmer about 2 hours or until done.
Check after 1 1/2 hours.
If the small bone located at the shank end pulls loose easily, the meat is usually cooked.
Trim meat and remove excess fat.
Trim cabbage and cut in wedges.
Place in stock pot.
Pour boiling water and shoulder stock mixture (half and half) over cabbage and cover.
Cook for 7 to 10 minutes or until cabbage is tender.
Drain and serve.
Cook onion in butter or margarine until golden brown.
Combine with remaining stuffing ingredients.
Set oven for moderate 350\u00b0. Fill pocket in pork shoulder with stuffing.
Fasten with white twine.
Place pork on rack in open roaster.
Roast approximately 40 minutes per pound.
Rub salt mixture over entire pork shoulder and into slits. Wrap roast