Now most folks have had corned beef, and they know just how special this this cured meat can be. Well here's a super special treat for you to try. This is a corned pork shoulder. The shoulder of pork is an outstanding buy, very economical. I buy them on sale for .89 cents a pound. The shoulder is then boned out, skin removed and the solid portion is trimmed of excess fat, as seen in the first photo. I then make a brine, consisting of salt, and various seasonings. The piece of pork shoulder is placed in the brine, put into the refrigerator and allowed to cure for five days.
It is then placed into a large pot and simmered for a couple of hours. Potatoes and carrots are added and allowed to continue to cook until done.
Finished product ready for slicing.
So very tender, a knife is really not necessary. We have it with the veggies for one meal and the the best way to enjoy it is next.
A pig sandwich. My favorite way to enjoy this cured product. A sandwich with corned pork, and a sprinkle of hot pepper on Italian bread....cheese, mustard, cole slaw, fried peppers are among the other toppings you can enjoy. By the way this is my breakfast.
That looks way better than my breakfast! A question for you: it looks like we will be getting some good snow melt in CT and central MA this week as it is finally Spring. How long do small brookie streams take to bounce back from the temp drop from the snow melt? Thanks for your thoughts.
ReplyDeleteLen
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Len most of the snow in CT has melted. The streams are in fine shape. March is a tough month. My success is limited, don't know why but would hazard a guess, stream temp fluctuations. Hope that helps.
Thanks Alan, much appreciated. I went for quite an adventure in Central MA last weekend. It was a workout trudging through a foot of snow. The only thing I caught was a nice view of an otter sliding through the woods. Here's to April!
DeleteI fish a stream or two in western Mass. I paid a visit to them last week. Some patches of snow still lingered. Hopefully the sun will help remove it in the next week.
DeleteWow that looks delicious. I'm thinking those pig sandwiches would make for a good snack along the stream. Thanks for sharing. I am inspired to give this a try. Tight Lines
ReplyDeleteTrout MaGee
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My friend it is a tasty treat.
Breakfast like a king, lunch like a prince, and dine like a pauper! Great blog. Rob
ReplyDeleteUnknown
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Rob never heard that phrase, but it makes good sense.
Looks and sounds delicious, Alan. I buy free range pork from a local on farm butchers. Next time I go there I'll see if I can buy that cut. 89¢ a pound on sale! We'd be lucky to find pork at ten times that price on sale here in OZ! One thing that we did find when we traveled in the US, was that food was surprisingly cheap compared to OZ.
ReplyDeleteIt's Good Friday here. Breakfast has been a toasted hot cross fruit bun slathered in butter and a mug of tea. I might just have to have another! Do you have Hot Cross Buns on Good Friday in the US or is that more of an English/OZ tradition?
Happy Easter to everyone.
Steve.
Steve Hynes
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Steve pork is still a good value here in the states.
Hot cross buns are a tradition here, and one of my favorites.
Happy Easter.
Look yummy Alan. I just bought my first pork shoulder two weeks ago and made green Chile. Out of the world although not my favorite pork cut to use.
ReplyDeleteHoward Levett
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The shoulder is not the most tender cut of meat. I use it for sausage, ground pork, and for corning, which makes it so tender.
That is right up my alley, Alan. .89 per pound can't be beat for such good eating, especially on some good rye bread.
ReplyDeleteI just got home from a work trip to see the Sox bullpen waste the great opening day starting effort by Chris Sale. That was tough to watch. If I were Sale, I would be none too happy seeing that bullpen effort.
Regards, Sam
Parachute Adams
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Sam the Sox loss is on Cora. Sale was moving right along, and Cora pulled him, he claims he wants to save him for October. It is March, your first game and he throws away a victory. I hope this is not a long "STUPID" season.
With a 4-0 lead going into the 8th is when I got home from the airport to tune in. Joe Kelly was ridiculous not throwing strikes. That was a win thrown away.
ReplyDeleteSam it was a blunder on Cora.
DeleteWe'll get them today.
That pork in a sourdough bun with some apple sauce, onion and a splash of gravy would be brilliant. Right time for breakfast. John
ReplyDeleteThe Two Terriers
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John, applesauce that's how my grand daughter likes it. The onion would add a nice touch.
When we were at art school in Newcastle in the mid-sixties a pork butcher used to sell a roll that had pulled pork, apple sauce, onion and gravy topped with a pork crackling. My goodness they were very, very good indeed. I'm hungry again! John
DeleteAlan
ReplyDeleteAnother delectable delight!!
TROUT1
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Pete are you ready for some breakfast.
This morning it's pancakes, no meat today.
Yes I am!! Be right there!!!
DeleteWow Alan that looks great, never tried that.... Hmmmm I wonder if Pork Shoulder is on sale this week? I gotta give this a try some time....
ReplyDeleteDoug Korn
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Doug I'm sure you'll enjoy it.
Tasty and economical.
Slow clap. Nicely done, sir!
ReplyDeletespike
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Spike maybe it will go nice on your opening day.
Alan
ReplyDeleteWow, what a breakfast, I'll enjoy it for lunch and dinner as well!!! Thanks for sharing
Bill Trussell
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Bill it actually does well at lunch and dinner.
Today it's leftover Easter ham.
OMG..That looks so good!!!!!!!!!!
ReplyDeletepenbayman
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Mike a lovely sandwich on this snowy April day.
Would pork tenderloin work or is that cut of meat too lean?
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