b ingredients.
Coat the pork shoulder all over with the rub
FOR THE ROAST: Using sharp knife,
Cube pork shoulder butt and place in large pot with about 2 quarts water.
Place onion, celery, carrot and potato in blender with a little water.
Blend and pour in pot with pork.
Rinse split peas and add to pot.
Season with salt and pepper.
Cover and simmer for about 3 to 4 hours.
itchen string, tie the pork shoulder crosswise, spacing the ties
c marinade.
Place pork in a large resealable plastic
Season the pork shoulder with sea salt.
Rub liquid smoke on the pork.
Place banana peel on top of the pork. (banana peel replaces banana leaves for flavor).
Transfer pork to solar cooking pot and place in solar cooker.
Solar cook until it is completely cooked (about 4 hours).
When pork is done, pull apart/shred.
Serve with rice, stir-fried cabbage, and macaroni salad.
at and any skin on pork in a crosshatch pattern. Make
Can keep in the refrigerator for up to 10 days.
he pork shoulder and set aside for 30 minutes.
Set the pork onto
alt all sides of the pork shoulder chunks. Heat oil in a
ver pork shoulder. Cover and refrigerate for 24 hours.
Combine ingredients for basting
Score fat cap on the pork shoulder in a diamond pattern.
Wash the pork shoulder.
With a sharp knife,
Generously salt and pepper the pork shoulder; let meat come to room
Generously salt and pepper the pork shoulder and let meat come to
Wash the pork shoulder well and pat dry. Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.
Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.
Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325\u00b0F in the oven for 1 hour for medium.
nd brown sugar.
Score pork shoulder 1/8 to 1/4
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.
Wash the pork shoulder and pat dry. Put your favorite rub in a large bowl and roll until it is completely covered. Remove and put in a plastic bag or a covered dish. Let it sit over night.
Tie on spit and cook on medium for about 2 hours. Let it rest for 10 to 15 minutes and serve.