Sunday, March 4, 2012

Pork picnic shoulder with carrots and potatoes.

so this morning at the market I got a beautiful heart shaped tomato, sliced it up and had it with some hamburgers for lunch. sooooo good!!!

This sundays dinner was a big hit!!

This is my brine,  just enough water to mix it up

slice cross marks in to the skin.

Put in sauce pot or other container big enough for the pork to be submersed.

Add enough water to cover.  Brine overnight.

I cooked the pork in an oven bag for about 3 hours and then took the bag out for the last 3 hours.  If you've never used an oven bag try it!!  Great for corned beef too.

It came out amazing!!! the bones came right out!! 

I pulled it apart and added some liquid in to the container.

Roasted potatoes

Poke holes with a fork. Bake in the oven
After 40 min. cut and X in each potato and smash with a fork. Add toppings and return to oven.

after about 20 min this is what it looks like.

Peel and parboil the carrots.  (add water) 
Drain water and slice bigger carrots in half.  add oil, butter and garlic.  

Cook on medium till caramelized. 

Oh soo good.  

Pork picnic shoulder

1/8 cup kosher salt
Zest of one whole orange, lemon, and lime.
2 Smashed garlic
Fresh oregano
Fresh rosemary
Fresh thyme
Bay leaves
Enough water to cover

Brine over night.  2 hours before cooking remove from oven and let it come to room temperature.  I used the same liquid from the brine to put in the bag with the pork to go in the oven.  Im sure someone out there will have something to say about my choices but it had all the flavors I wanted and it was going to be cooked for 6 hours.  I figured anything bad would be dead by then.  Put everything in the bag (in a roasting pan) and close it up.  Set the oven to 300 and put the pork in, do not preheat.  very so often shake the pan, be careful if you want to open the bag, the steam is very hot!!  After about 3 hours open bag and cut down the side so you can remove it.  Cook the next 3 hours uncovered.  Basting every so often.  remove from oven and cover with foil and let it rest for 10 min or more.  When you're ready remove bones and pull meat apart.  Serve in liquid to keep it wet.

Roasted Yellow potatoes and feta cheese

1 bag yellow potatoes
Olive oil
Feta cheese
Dried oregano
Dried rosemary
Fresh thyme

Poke holes in each potato with a fork.  drizzle with olive oil and salt and pepper.  bake in the oven on 325 for 40 min. or until fork tender.  Cut and X in each potato and smash with a fork.  be generous with more olive oil, Sprinkle feta cheese all over (I used a whole container of crumbled feta)  and other seasonings. return to oven and roast for 20 min more.  I broiled for the last 2 min.  feta got crispy! its was really good.


Carrots, peeled
Olive oil
1 tablespoon butter
Fresh thyme
Garlic, chopped large

Parboil carrots in pan. Drain water.  slice bigger carrots in half, add olive oil, butter and garlic salt and pepper and cook till caramelized.

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