Monday, May 2, 2011

Roasted and Fried Rolled Shoulder of Pork

This is another recipe involving crispy pig skin. The other two entires, puffy and crunchy, were the basis for this attempt. It uses a picnic roast, which is from the shoulder, but cheaper than the Boston butt.
1 each pork picnic roast/pork arm picnic
soy sauce
brown sugar
frying fat
Lay the shoulder skin side up and take off all of the meat resting above the two bones and joint. This will leave you with a slab of skin with a little fat and meat underneath it.
Rolled and baked shoulder
The bones and rest of the shoulder(a majority of it will be left behind) can be use for something else. Lay the slab you have removed flesh side up and season with salt, pepper, and sugar. Add a few dashes of the soy to the very center of the meat and roll the skin over so that the open ends of skin meet. Hold this roll tightly and secure with several knots tied with thin twine.
After frying, the skin puffs
Rub the outside with more salt and bake at 325F for 2 hours. Turn it over, turn down the oven to 250F and bake for an additional 3 hours. Remove from the oven and pan fry in very hot oil so that the skin puffs. Slice once it cools slightly.
The cross section
The skin is a hybrid of crunchy and puffy, the meat is tender and juicy.
Plate it up!
Roasted and Fried Rolled Shoulder of Pork on a duck fat and sour cream bun with sweet and sour mustard sauce



Jessica said...

I'd like to eat this now. Not regrettably.

Aubrey King said...

woah, roasted AND fried pork shoulder?


Peter said...

Hey, stumbled upon your blog while looking for a sourdough ice cream recipe and have to say it was an interesting read. Thanks for sharing your recipes. I'm also in the industry, in Napa Valley. Looking at your pictures makes me want to document more of my dishes as well.

Post a Comment