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ja_me



Joined: 19 Jun 2006
Posts: 250

PostPosted: Sun Feb 01, 2009 6:43 pm    Post subject: Recipes Reply with quote

I watched that Jamie Oliver thing the other night on pigs... he cooked a Pork Shoulder which looked lovely so I thought i'd give it a go

I went down to costco yesterday to see if they had any in... the only pork shoulder I could get was cut into fillets...

Does anyone have any suggestions on the best way to cook it....

Thanks Smile
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MOLLIE M



Joined: 05 Jul 2006
Posts: 782
Location: A'Wom or At Work

PostPosted: Sun Feb 01, 2009 7:19 pm    Post subject: Reply with quote

In a slow cooker, if you have one. Add a cup of water, salt, pepper, a little Herbs de Provence or mixed herbs, and leave it to cook on its own! Smile
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rinkydink



Joined: 06 Oct 2008
Posts: 72

PostPosted: Sun Feb 01, 2009 7:42 pm    Post subject: Reply with quote

try the meat mart, you should get pork showder there
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JimmyW



Joined: 13 Jan 2009
Posts: 452

PostPosted: Sun Feb 01, 2009 10:55 pm    Post subject: Reply with quote

Englands at Pem? Good butchers that!
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Minnie



Joined: 19 Jun 2006
Posts: 919

PostPosted: Mon Feb 02, 2009 12:02 am    Post subject: Reply with quote

Is it British pork?..... Shocked
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rinkydink



Joined: 06 Oct 2008
Posts: 72

PostPosted: Mon Feb 02, 2009 12:19 am    Post subject: Reply with quote

who knows minnie if todays reports are to be believed
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bluechieftain2



Joined: 21 Oct 2006
Posts: 29

PostPosted: Mon Feb 02, 2009 4:10 am    Post subject: Reply with quote

Ridiculous to cook pork fillet in a slow cooker. It's already tender and should be grilled or fried, if in slices, or roasted in a hit oven if in a large piece.
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Art



Joined: 19 Jun 2006
Posts: 2573
Location: SLG

PostPosted: Mon Feb 02, 2009 11:59 am    Post subject: Reply with quote

Shoulder is a long way from t'fillet (a pig's a long animal) Very Happy Wink
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FERT



Joined: 19 Jun 2006
Posts: 1273

PostPosted: Mon Feb 02, 2009 1:00 pm    Post subject: Reply with quote

Has he actually got Pork Shoulder Steaks there?

You can dip them in a dusting of flour, then a quick fry in a little oil to sear and brown, then transfer to a casserole or slow cooker, add some liquid.
When cooked, should you want to thicken the liquor, remove the meat and give the 'gravy' a quick blast on the heat, working in a smidge of cornflour.

Basically, you prep them just as if you were doing Liver/Liver Casserole.

I would never add salt to an already salty animal though. I never add salt to anything, as that can build up sodium intake. Not good for yer.
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ja_me



Joined: 19 Jun 2006
Posts: 250

PostPosted: Mon Feb 02, 2009 1:47 pm    Post subject: Reply with quote

Fert - Pardon my ignorance what do you mean by ''liquid'' some sort of stock or just water... Very Happy
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Art



Joined: 19 Jun 2006
Posts: 2573
Location: SLG

PostPosted: Mon Feb 02, 2009 2:09 pm    Post subject: Reply with quote

Just make some "Liquor" with a veg or chicken stock cube, the pork will add flavour as well.
You can also buy stock at the supermarket these days, I've never tried that tho' Wink

This is a pork shoulder:



This is the fillet:

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Rubyshoes



Joined: 23 Feb 2008
Posts: 2710

PostPosted: Mon Feb 02, 2009 5:35 pm    Post subject: Reply with quote

Some cuts of meat benefit from slow cooking and lamb shank is one of them. I have never cooked pork shoulder in mine, so I can't comment on that.
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ja_me



Joined: 19 Jun 2006
Posts: 250

PostPosted: Mon Feb 02, 2009 7:00 pm    Post subject: Reply with quote

Thanks Fert.. it worked a treat, it wer bloody lovely... I took a few pics which i'll post later...

Ta, Jamie
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