<p>Chicken is frequently on sale but this is the first time catching pork on sale … considering the meat/bone ratio is higher I just feel like I’ve gotten a really sweet deal.</p>
<p>The only thing is that I’m new to cooking pork. </p>
<p>Ideally, I don’t want to roast it all at once – I want to use it gradually for things like curries and stuff. </p>
<p>But it appears that smoking the whole thing at once is standard procedure, and probably for good reason.</p>
<p>The other thing is that I notice it keeps longer than chicken – the sell by date is 23 of July? It says to refrigerate – but what happens when I freeze it? Is pork less amenable to freezing than chicken?</p>
<p>After roasting, how long will the pork keep?</p>
<p>a) Roasted or smoked at 225 to 275 degrees F for 10 to 12 hours until it falls apart when poked with a fork, i.e. “pulled pork” bar-b-que.</p>
<p>b) Braised – covered and simmered in liquid for 3 to 4 hours until it falls apart when poked with a fork. Basically, a pot roast technique. I cut it up into 3 inch cubes and make a Yucatan “carnitas” this way with roasted poblano peppers, roasted onions, roasted tomatoes, and achiote/garlic/sour oragge flavorings, but any kind of pot roast approach would work.</p>
<p>It can be frozen before cooking or after cooking. If you don’t freeze it after cooking, I would say the usual limits apply in the fridge – 3 to 4 days is all I would feel comfortable with.</p>
<p>When I go to the effort to smoke pork shoulders for 10 hours, I usually do two of them and freeze one. Cook porked bar-b-que freezes well. The braised pork freezes really well, too.</p>
<p>This cut of meat doesn’t lend itself ideally to fast high temp roasting. It’s tender enough, but there is not enough time to render out the considerable fat content.</p>
<p>You could easily cut up a raw shoulder into smaller roasts and freeze them individually for use at a later time.</p>
<p>As interestedad suggests, I don’t think you want to roast it. A braise or stewing technique is perfect. Last weekend I made carnitas, which is a mexican braised pork shoulder. I used a puree of tomatillos, onions, garlic, peppers and cilantro. Four hours later, the pork could be pulled apart, and made for amazing tacos. I also cut it in pieces an used it for chili, but always the key is to cook for several hours on low heat.</p>
<p>Cooks great ovenight in a large crockpot! I even freeze cooked portions for pulled pork sandwiches, tacos or burritos. I cook in a bit of broth, orange juice, salt,pepper, ground cumin and spices to taste.</p>
<p>I just cooked one this weekend on the grill. Covered it with a dry rub then cooked it on indirect heat at 250 for 8 hours. Mighty tasty.</p>
<p>Here’s a great recipe for the crockpot.</p>
<p>Brown the shoulder on all sides
put a layer of onions on the bottom of the crockpot
then put in the pork shoulder
pour in a bottle of beer
spread bbq sauce across the top of the pork shoulder
add another layer of onions on top</p>
<p>We just bought whole top sirloin roast,@ $3/lb. 8 lb. Australian. After some needed trimming I guess the filet mignon came to closer to $4/lb. Still a good buy.</p>
<p>Pork shoulder was always turned into pork BBQ at home. Long slow roast in the oven then shredded and BBQ sauce added. Mom always did a couple at a time and froze it.</p>
<p>I cook it wrapped in foil in the crockpot for 8-10 hours on low, then put it on the grill, unwrapped, for about 30 minutes. If I’m in a hurry I don’t bother to “pull,” just slice it very thin with my electric knife. This leaves lots of leftovers for sandwiches, fajitas, etc.</p>
<p>Hmm I would really like to avoid the BBQ style – to me the sauce wastes the juicy potential of the meat.</p>
<p>If I chop up the uncooked shoulder into pieces and store them frozen separately, and cook them separately later, should I reduce any of the cooking times? </p>
<p>I don’t have a crockpot. Or a grill. And I’m too young to buy beer. Will a ricecooker work? (I’ve cooked congee and chicken soup with rice cookers before…) </p>
<p>Also, what are the chances of using the pork in a frying pan for curry? What if I partially cooked it till most of the fat has dissolved away and then finished the process following a Vindaloo curry recipe (the kind where you let the meat toast in vindaloo paste for a few minutes before switching to a 40-minute simmer stage?)</p>
<p>Braised sounds amazing … I’m thinking it will make good meat that will go well with rice?</p>
<p>Sudden thought – what about congee techniques?</p>
<p>“Braised – covered and simmered in liquid for 3 to 4 hours until it falls apart when poked with a fork. Basically, a pot roast technique. I cut it up into 3 inch cubes and make a Yucatan “carnitas” this way with roasted poblano peppers, roasted onions, roasted tomatoes, and achiote/garlic/sour oragge flavorings, but any kind of pot roast approach would work.” </p>