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-   -   Costco has huge pork shoulder (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/801630-costco-has-huge-pork-shoulder.html)

Jrw85705 04-09-2013 10:51 AM

Costco has huge pork shoulder
 
I have recently found large pork shoulders at my Costco and at $1.67 a pound they are a bargain. This is the third one I have fixed and each time I followed Limetwist's directions and they turned out perfect. Score the fat, salt, pepper and granulated garlic. Bake at 225 for 12 hours then 275 for 2 hours and finish with a couple of minutes under the broiler and you've got perfection.

I then portion it out and freeze the extra and I'm set for a while, as long as family members don't show up while it's still warm and the house smells so wonderful.


http://dl.dropbox.com/u/7227820/DSC_0247.JPG

http://dl.dropbox.com/u/7227820/DSC_0249.JPG

Mistizoom 04-09-2013 10:56 AM

YUM! Looks great (though very large :D). I've bought a couple there lately but I think they are more expensive at my Costco. I've made some great tasting carnitas in the crockpot with them!

Ntombi 04-09-2013 12:09 PM

Pork shoulders are a staple in my house. I can sometimes get them for $.99/lb, and when I can, I stock up. I almost always throw them into the crock pot, with different flavors, depending on my mood.

I think I have about five in the freezer currently. :up:

rubidoux 04-09-2013 12:11 PM

I love their pork shoulder, though I always call them pork butts. lol But I *really* wish I could just buy one at a time. Here they come in a package with two good sized roasts.

I used to cook them slowly like Limetwist does, though you really don't have to do anything to the roast before you put it in the oven, it's so flavorful on its own! But I have learned that it turns out just as wonderful if you cook at a higher heat for shorter time. I think I do it at 400* for around 3 hours or a little less and it's great. But if I'm going to be home for a good stretch I'll set the temp lower and just check on it.

Well, that was all before I od'd on pork butt. I may have eaten one too many pork butts in my time and now I'm not feeling the pork butt love, but it will come back to me some day. :)

Chuck41 04-09-2013 01:16 PM

Quote:

Originally Posted by Ntombi (Post 16363417)
Pork shoulders are a staple in my house. I can sometimes get them for $.99/lb, and when I can, I stock up. I almost always throw them into the crock pot, with different flavors, depending on my mood.

I think I have about five in the freezer currently. :up:

Where in the world do you find them for $.99/lb? I would buy up 50 lbs or so if I could find them for that. I have a grinder for making sausage, a crock pot, and an electric smoker. I like to smoke up lots of chicken or pork when I find it cheap. Smoke them and pack individually in quart bags in the freezer they are great.

h82bl8 04-09-2013 01:21 PM

Quote:

Originally Posted by Chuck41 (Post 16363540)
Where in the world do you find them for $.99/lb? I would buy up 50 lbs or so if I could find them for that. I have a grinder for making sausage, a crock pot, and an electric smoker. I like to smoke up lots of chicken or pork when I find it cheap. Smoke them and pack individually in quart bags in the freezer they are great.

Kroger in our area has them for $.99/lb regularly. In late Feb. they were $.79/lb. I bought 5 of them.

Ntombi 04-09-2013 03:42 PM

Both pork butts (shoulders), and pork picnic roasts are $.99/lb at a couple of supermarkets a few times a year, and I take full advantage. I also sometimes buy from a meat wholesaler that sells to the public, and they're a good price there too.

Picnic roasts are fattier and cheaper, but I use them pretty much interchangeably. They're both yummy.

synger 04-11-2013 09:37 AM

I have to buy them myself. I saw them on sale at our Giant, and asked my husband to get one. He came home with a pork loin roast instead. Much smaller, more expensive, and not as fatty/tasty. I had planned four meals out of it (including tacos/taco salad) but we're lucky to get two.

I also asked him to get a pkg of chicken thighs on sale. THey're the "super saver" package with 12 or so thighs. He brought home a package with five. FIVE thighs! I baked them as normal, but again I had planned to eat them all week, alternating with pork, and now I have to figure out meat for the weekend.

*sigh*

I think it's a plot to have me do the grocery shopping...

PeeVee 04-11-2013 09:44 AM

I don't buy them at costco personally because I prefer the bone in variety. I don't understand why they can't sell both, oh well.

wastednuffime 04-11-2013 10:00 AM

Quote:

Originally Posted by Ntombi (Post 16363417)
Pork shoulders are a staple in my house. I can sometimes get them for $.99/lb, and when I can, I stock up. I almost always throw them into the crock pot, with different flavors, depending on my mood.

I think I have about five in the freezer currently. :up:





:eek::up::up::eek:...

Thanks for sharing this, cause they are often on sale here for about the same ( $1.09, actually)..Anyway I never even thought to stock up!!

May I ask just how long do you cook your in the crock-pot?, and can you give some examples as to what kind of different seasonings you use?

Thanks!!

PeeVee 04-11-2013 10:08 AM

Quote:

Originally Posted by wastednuffime (Post 16367093)
[/B][/B]


:eek::up::up::eek:...

Thanks for sharing this, cause they are often on sale here for about the same ( $1.09, actually)..Anyway I never even thought to stock up!!

May I ask just how long do you cook your in the crock-pot?, and can you give some examples as to what kind of different seasonings you use?

Thanks!!

any pork or rib BBQ rub will work fine, substitute splenda for the sugar.
I have used this one and it's OK, not as good as my old sugar based rubs :lol:

2/3 cup salt
2/3 cup Splenda
1/2 cup paprika
6 TBL chili powder (the blend)
4 TBL fresh ground black pepper
2 TBL ground cumin
2 TBL garlic powder
2 TBL cayenne pepper

Mix it up in a bowl to blend it together.

another little tip, in the BBQ world it's pretty common to go right from the freezer to the smoker with frozen butts with no impact on quality or taste and very little added to cooking time oddly enough. Same should work for the oven methods.

wastednuffime 04-11-2013 12:37 PM

Quote:

Originally Posted by PeeVee (Post 16367118)
any pork or rib BBQ rub will work fine, substitute splenda for the sugar.
I have used this one and it's OK, not as good as my old sugar based rubs :lol:

2/3 cup salt
2/3 cup Splenda
1/2 cup paprika
6 TBL chili powder (the blend)
4 TBL fresh ground black pepper
2 TBL ground cumin
2 TBL garlic powder
2 TBL cayenne pepper

Mix it up in a bowl to blend it together.

another little tip, in the BBQ world it's pretty common to go right from the freezer to the smoker with frozen butts with no impact on quality or taste and very little added to cooking time oddly enough. Same should work for the oven methods.

Thank you!!!! :hugs:

may i ask, although, this sounds great :yummy:, however, will this rub also work with crock pot cooking :confused:

PeeVee 04-11-2013 12:47 PM

Quote:

Originally Posted by wastednuffime (Post 16367431)
Thank you!!!! :hugs:

may i ask, although, this sounds great :yummy:, however, will this rub also work with crock pot cooking :confused:

yeah uh, I uh.. missed the crock pot part. It's not a kitchen implement I use often so I can't be much help there I'm afraid. If you've got a smoker, I'm your guy though!

I also wanted to mention if you guys have a restaurant depot near you they have usually very high quality pork butt for about a buck a pound in 2 packs, there are a few hoops to jump through to shop there but it's a GREAT resource for folks that purchase a lot of meat.

Chuck41 04-11-2013 01:30 PM

My favorite pork crockpot dish is what I called Hawaiian Pork. Made with pineapple, onions, peppers and served over rice. I am going to have to do some heavy thinking as to how to redesign that for low carbs. Can use splenda instead of the sugar in it, but gotta figure out a tasty substitute for rice. Im afraid cauliflower just wont hack it for a Louisina boy.:dunno:

Charski 04-11-2013 01:40 PM

I just bought a nice bone-in pork butt on sale for .99/lb. at SaveMart This morning.

Ntombi 04-11-2013 01:46 PM

I throw it (sometimes frozen) into the crock pot with all different kinds of things. Here are a few possibilities, though I basically just wing it based on however I'm feeling at the time.

An onion, a few bell peppers, seasoned salt, pepper, and lots of fresh garlic.

Lots of ginger, a few minced Thai chilli peppers, a dash of soy sauce, and some garlic. Toss in a tablespoons or so of SF raspberry syrup with a few dashes of sesame oil and some salt, pepper, and garlic.

Worcestershire sauce, A1 sauce, garlic, a bit of Splenda, salt, pepper, and garlic, and maybe half a cup of vegetable broth. With or without BBQ sauce added.

Several minced jalapeņos, some hot sauce and a bit of broth, along with salt, pepper, and garlic. I'd probably add a whatever other peppers I had around if I were going in that direction.

With some variation depending on the size of the roast, and if it were frozen, I usually cook it on high for six to eight hours. Once it's done, I'll either take it out and slice it, or shred it and leave it in the broth, sometimes adding veggies straight into the mix.

synger 04-11-2013 01:58 PM

I cook mine in the crock pot with just a basic paprika-based spice rub. Nothing too strong. That way I can reheat the leftovers with bbq sauce for pulled pork, or with salsa for taco salad, or with peanut sauce for Thai stir-fry, or with sour cream and hot sauce for... well, my own concoction that I love.

CindyCRNA 04-11-2013 06:46 PM

Ralph, do you cover yours for the first 12 hours and are you cooking the whole Costco roast at one time?

Chuck41 04-11-2013 07:23 PM

Quote:

Originally Posted by synger (Post 16367594)
I cook mine in the crock pot with just a basic paprika-based spice rub. Nothing too strong. That way I can reheat the leftovers with bbq sauce for pulled pork, or with salsa for taco salad, or with peanut sauce for Thai stir-fry, or with sour cream and hot sauce for... well, my own concoction that I love.

Great suggestion. I also cook up a bunch at a time and eat on it for a week or more. Seperate it into meal size portions and freeze some, refrigerate others. Nice to be ready to have variety.:goodpost:

Jrw85705 04-11-2013 08:00 PM

Quote:

Originally Posted by CindyCRNA (Post 16368136)
Ralph, do you cover yours for the first 12 hours and are you cooking the whole Costco roast at one time?

I roast it completely uncovered the entire time. I fix the entire butt at the same time but since the bone has been remove it is in two pieces. It would be easy enough to only fix one part and freeze the other but I figure since I've got the oven on I might as well roast the whole thing.

After it cools I portion it out and freeze whatever isn't going to be eaten right away. I usually put mine in the oven around 6:00 or 7 :00 pm and let it cook all night. Man, the house smells great in the morning.

Liz1959 04-11-2013 09:50 PM

Looks great! They are Butts here too. I get them from $0.99-$1.49 lb. I buy the sliced and wrap them 2 to a pack and freeze. They are my bacon. Great on the grill too.

wastednuffime 04-12-2013 06:39 AM

:hugs: Ntombi!!

**This one** I'm so gonna try next week :up::yummy::up:

Lots of ginger, a few minced Thai chilli peppers, a dash of soy sauce, and some garlic. Toss in a tablespoons or so of SF raspberry syrup with a few dashes of sesame oil and some salt, pepper, and garlic.

CindyCRNA 04-12-2013 04:23 PM

Quote:

Originally Posted by Jrw85705 (Post 16368253)
I roast it completely uncovered the entire time. I fix the entire butt at the same time but since the bone has been remove it is in two pieces. It would be easy enough to only fix one part and freeze the other but I figure since I've got the oven on I might as well roast the whole thing.

After it cools I portion it out and freeze whatever isn't going to be eaten right away. I usually put mine in the oven around 6:00 or 7 :00 pm and let it cook all night. Man, the house smells great in the morning.

So is the 12 hours for the whole thing, not the half, right? I saw a recipe on Pinterest that recommended putting it in the oven before bed. I think with a 14 hour cook time, that isn't a bad idea but I bet the smell would wake me up!!

watcher513 04-12-2013 07:25 PM

These low prices would be great here in CA, wow. They've been 1.99/lb. here. This week Raley's has them for 1.49/lb which is really good for here lately.

I've been getting small ones, just under/around 4 lbs. (3 of us to feed) and putting it in the slow cooker with just salt and pepper and about 1/4-1/3 cup water, over night. Hubby works nights so it's ready around 11 AM for his 'evening' meal. We get a few meals out of this.

Jrw85705 04-12-2013 08:30 PM

Quote:

Originally Posted by CindyCRNA (Post 16369786)
So is the 12 hours for the whole thing, not the half, right? I saw a recipe on Pinterest that recommended putting it in the oven before bed. I think with a 14 hour cook time, that isn't a bad idea but I bet the smell would wake me up!!

Yes, that is for the whole thing but it really is two separate pieces. I do put it in the oven in the evening and wake up to the sublime aroma of slow roasted pork.

Ntombi 04-12-2013 09:02 PM

Quote:

Originally Posted by watcher513 (Post 16370080)
These low prices would be great here in CA, wow. They've been 1.99/lb. here. This week Raley's has them for 1.49/lb which is really good for here lately.

I live in SoCal, and the $.99/lb to $1.29/lb is the sale price I stock up on. Smart & Final, Stater Bros., and Vons all have either pork butt or pork picnic roasts for that price within the last six months.

piratejenny 04-12-2013 09:40 PM

Y'all may want to look up recipes for Puerto Rican pernil for more ideas. :)

I wanted to make one for ages but I don't have an oven.
But I finally made a big one a few months ago at my neighbor's house. :yahoo:

I sliced a pocket in the fat and stuffed it with a paste of mashed garlic, oregano, salt & pepper.
(That was my own idea from making chicken thighs a few days earlier--
I stuffed spices, garlic & parm cheese under the skin!
I haven't actually seen that in any recipes/instructions that say to do that,
but I wanted the flavors to get into the meat, not just the fat.)
Scored the skin and rubbed more seasoning on top (without the garlic, because that can get scorched and bitter).
Let that marinate a day or two before cooking.

My friends loved it and I was very happy with my first pork roast! :yummy:
If I only had an oven, so I could do it more often.... :(

watcher513 04-13-2013 02:02 AM

Quote:

Originally Posted by Ntombi (Post 16370172)
I live in SoCal, and the $.99/lb to $1.29/lb is the sale price I stock up on. Smart & Final, Stater Bros., and Vons all have either pork butt or pork picnic roasts for that price within the last six months.

50 miles north of San Francisco. No Vons or Stater Bros., and a Smart & Final is about 45 miles away. However, there's a S&F opening in the next town in the near future. They had a job fair 3/18 so hopefully they'll open soon. Their sister store, Cash & Carry is within 5 miles of the new store opening also.

Liz1959 04-13-2013 07:26 AM

I can't believe the industry is renaming meat cuts to "make them more appealing". The Butt Roast will be renamed the "Boston Roast". Wonder if the price will go up with the new name.

Chocolate Rose 04-13-2013 09:36 PM

I went to Costco today looking for pork shoulder. At first I couldn't find them. I did find pork shoulder ribs, though, and kept looking. I finally found them. I was on the verge of giving up when I found them - right next to the pork shoulder ribs. :lol: They just weren't labeled as well as the other meat.
Anyway, I'm going to start these first thing in the morning (I have a fear about leaving the oven on all night) and let them cook all day. I can hardly wait!! Thanks for giving a heads-up!!


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