Post by stillsnowdog on Mar 9, 2013 7:58:27 GMT -5
Whiskey Marinated Pork Shoulder:
1 picnic shoulder (3-5 lbs)
4 c. your fave cheap whiskey
2 bulbs garlic
1 large onion
2 T. oil or butter
lots of salt
some honey
okay. make sure Matsu has a big pan, like the kind you roast meat in. Then raid his fancy knife block looking for the most quaint, unlikely-to-be-available-to-you-in-your-life knife in the lineup, and use it to cut some big scores in the top of the meat... just like it was a loaf of fancy French bread. Coat the whole thing in lots and lots of salt. Don't be afraid, because you are going to wash a lot of that salt off with whiskey soon. Now put the meat in the pan. You don't have to grease it or anything because pork shoulders have a lot of fat.
Now wash the cutting board and the knife so you don't poison everyone with cross-contaminamination. Pull all the garlic cloves apart, and smash them with your knife. SMASH SMASH SMASH!!! Then throw away the peels and chop the garlic up all small. Stuff the garlic into the fancy scores you made in the pork shoulder. Now drizzle honey over the whole thing. now douse it in whiskey.
OPTIONAL STEP: Allow to marinate overnight. If you can stand the garlic smell getting everywhere, it is recommended that you do not cover the meat, because if it is allowed to lose excess water through evaporation, it will be more flavorful. Also, get up in the middle of the night to check on it, and drop the whole thing on the floor. Don't tell anyone, because Matsu's floor seems really clean, and also, it gonna be in the oven for like four hours tomorrow. Ain't no parasites gonna live through that shit. This step does result in your favorite comfy pants smelling all garlicy for the rest of the weekend though.
Next day, preheat your oven to 425. Dump a little more whiskey on top and pop the whole guy in the oven. Allow to roast until browned, 30-45 minutes. Then turn the oven down to 300, cover with foil, and let cook for 3 more hours.
Allow to rest outside the oven for 30 minutes.
Meanwhile, caramelize some onions in that oil or butter. Use a large pan, because the sliced meat is going back in there.
Slice up the meat. Put it back in there. I mean in the pan, with the onion, to keep warm until everybody gets upstairs.
Glow graciously as you are bombarded with compliments.
1 picnic shoulder (3-5 lbs)
4 c. your fave cheap whiskey
2 bulbs garlic
1 large onion
2 T. oil or butter
lots of salt
some honey
okay. make sure Matsu has a big pan, like the kind you roast meat in. Then raid his fancy knife block looking for the most quaint, unlikely-to-be-available-to-you-in-your-life knife in the lineup, and use it to cut some big scores in the top of the meat... just like it was a loaf of fancy French bread. Coat the whole thing in lots and lots of salt. Don't be afraid, because you are going to wash a lot of that salt off with whiskey soon. Now put the meat in the pan. You don't have to grease it or anything because pork shoulders have a lot of fat.
Now wash the cutting board and the knife so you don't poison everyone with cross-contaminamination. Pull all the garlic cloves apart, and smash them with your knife. SMASH SMASH SMASH!!! Then throw away the peels and chop the garlic up all small. Stuff the garlic into the fancy scores you made in the pork shoulder. Now drizzle honey over the whole thing. now douse it in whiskey.
OPTIONAL STEP: Allow to marinate overnight. If you can stand the garlic smell getting everywhere, it is recommended that you do not cover the meat, because if it is allowed to lose excess water through evaporation, it will be more flavorful. Also, get up in the middle of the night to check on it, and drop the whole thing on the floor. Don't tell anyone, because Matsu's floor seems really clean, and also, it gonna be in the oven for like four hours tomorrow. Ain't no parasites gonna live through that shit. This step does result in your favorite comfy pants smelling all garlicy for the rest of the weekend though.
Next day, preheat your oven to 425. Dump a little more whiskey on top and pop the whole guy in the oven. Allow to roast until browned, 30-45 minutes. Then turn the oven down to 300, cover with foil, and let cook for 3 more hours.
Allow to rest outside the oven for 30 minutes.
Meanwhile, caramelize some onions in that oil or butter. Use a large pan, because the sliced meat is going back in there.
Slice up the meat. Put it back in there. I mean in the pan, with the onion, to keep warm until everybody gets upstairs.
Glow graciously as you are bombarded with compliments.
