Cook pork shoulder in pressure cooker until it falls off bone. While pork is cooking, simmer the ingredients in frying pan. When shoulder is done, pull or shred into pieces and put into sauce. Simmer for 10 to 15 minutes.
Mix all ingredients, except shoulder.
Put ham in crock-pot (skin side up) and cover with tea mixture.\tCook on HIGH for 1 hour, then cook on LOW all night.
Ham will be so tender you can pull it apart with fork.
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 picnic shoulder in pressure cooker until it falls off bone.
While shoulder is cooking, simmer remaining ingredients in a deep frying pan.
When meat is done, pull or cut in shredded pieces and put into sauce.
Continue to simmer for approximately 10 to 15 minutes.
Serve on buns, if desired.
o boil, then add pork picnic shoulder.
Turn the meat to
he roast along with the fresh onions, carrots.
Roast in
Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle.
Leave liquid in fridge overnight; discard fat.
(Can be thickened for gravy and seasoning for pork chops.)
Shred meat or cut across grain.
Add salsa and vinegar to taste.
Package and freeze.
Thaw, reheat and serve on hamburger buns.
Sprinkle with Texas Pete hot sauce.
Makes about 20 servings.
Cook fresh picnic ham (can be cooked on covered grill or in oven).
Let cool.
Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
Remove the mixture to a bowl and stir in the dried oregano and black pepper. Add red wine vinegar and mix to a paste-like consistency.
With a paring knife, cut deep tunnels into the exposed fleshy ends (I made a mistake once and made tunnels all over; the pork comes out much better if deep tunnels are cut into the ends only). Push two-thirds of the paste into the pockets with your fingers. Loosen the skin in ...
Soak mushrooms 30 minutes in warm water.
Leave whole.
Blanch pork and let boil briskly for 5 minutes.
Transfer meat to colander. Run hot tap water over it. Discard cooking water. Replace the meat in the pot.
Add soy sauce, star anise, rock candy, wine, scallions and 2 cups cold water. Bring to a boil and cover the pot.
Reduce heat to low. Cook about 3 hours, adjusting heat to keep the liquid at simmer, turning meat over 2 or 3 times during the cooking period.
Add soaked mushrooms.
Cook 30 minutes longer.
There should ...
In a deep roaster, with cover, combine all ingredients except picnic ham.
Do not add salt.
Top with picnic ham, cover and place in cold oven.
Then bake at 300\u00b0 for 3 to 4 hours or until peas are very tender and mushy.
Lift meat from soup.
Slice and serve hot or cool.
Refrigerate for future use.
Bake shoulder until done, about 2 hours at 300\u00b0.
Then chop up meat.
Add vinegar, red pepper and salt to taste.
Mix up the meat with the ingredients.
Put back in the oven until golden brown.
Wash the pork shoulder.
With a sharp knife,
ngredients.
Coat the pork shoulder all over with the rub
ay flat. Stuff the lamb shoulder, spreading the herb stuffing over
Heat oven to 375\u00b0F.
Pat the pork dry and sprinkle with salt. Heat the olive oil in a large Dutch oven over medium high heat. Add the pork and brown on all sides. Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer. Cover the pot and transfer to the oven. Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours.
Transfer the pork to a cutting board and tent with foil.
Strain the braising liquid through a sieve into a bowl ...
Trim all fat and skin off shoulder that you can.
Place in a slow cooker with half bottle of vinegar and 1/8 bottle of hot sauce.
Let cook on low overnight, or about 8 hours.
Drain all juice and put other half bottle of vinegar and 1/8 bottle of hot sauce.
Cook about 4 hours or until you are ready to eat.
For the lamb shoulder:
Preheat the oven to
Score the picnic ham on top and put fresh garlic cloves in the scoring.
Pour the spicy mustard over the ham.
Bake at 325\u00b0 for 3 1/2 to 4 hours.
latters; or, arrange them in picnic or sandwich boxes in a