What cut of Pork to Use?
What cut of Pork to Use?
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What cut of Pork to Use?
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Post #1 - December 6th, 2005, 4:49 pmOur son is having his third birthday on New Year's Eve (he was an induction for deduction baby, haha) He loves taco's and we have a great recipe from Cooks Illustrated for the beef. We are having a group over to the house and wanted pork in addition to the beef
We have a slow cooker recipe from Cook's Country magazine that calls for a pot roast with onions, peppers, chili's, other spices and broth.
We didn't want to use the pot roast and was wondering what cut of pork we can use in its place that would shred after 9-10 hours. We do not want anything that has too much fat on it too.
Any help would be appreciated....
KevinT
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Post #2 - December 6th, 2005, 5:06 pmOthers will chime in, but it sounds to me like a candidate for shoulder.
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Post #3 - December 6th, 2005, 5:21 pmgleam wrote:Others will chime in, .
Not now!
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Post #4 - December 6th, 2005, 6:01 pmdefinitely shoulderBeing gauche rocks, stun the bourgeoisie
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Post #5 - December 6th, 2005, 8:19 pmDefinetly shoulder and leave the bone in the pot as well! Cermack Produce on Kedzie north of Irving had a mountain of nice 2 to 4 pounders last week, perfect crock pot size marked "carne de tamales"
Care to share the reciepe ?
JSM
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Post #6 - December 6th, 2005, 8:27 pmJSM wrote: Care to share the reciepe ?
JSM
Here's the Cook's Country Pot Roast recipe.
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Post #7 - December 6th, 2005, 9:24 pmIt is actually a different recipe than the one you post. When I have more time tomorrow, I will post it...
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Post #8 - December 6th, 2005, 10:29 pmWell nevermind me.