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Pork Shoulder - Mexican Style?

post #1 of 11
Thread Starter 
So, NRatched, thinking she was doing me a favor the other day, picked up a pork shoulder from the Mexican supermarket thinking it was Boston Butt cut...but it was just labeled as Pork Shoulder (then under it a certain cut of pork shoulder I can't remember, started with a P ) but it's basically similar to a picnic cut...skin on and bone, but without the butt.

Anyone have any good recipes?

p.s. what's bothering me most is I can't remember the 'P' word, it wasn't picnic, it wasn't primal, it wasn't premio, for the life of me I can't remember!)

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post #2 of 11
Pernil, maybe? A terrific Puerto Rican/Dominican/etc. preparation. Score the skin. Marinate in sour orange juice (or regular orange plus lemon or lime) with lots of garlic and oregano. Slow roast. Mmmmmmm, pernil. :D
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 11
Thread Starter 
I believe that's it!

I'm porked out from the smoked butt this week, but I'll throw it in the freezer for next week.
post #4 of 11
Mix up a marinade first and freeze it in the marinade. The skin will keep it from getting mushy from the acid.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 11
Sear the pork shoulder in your Le Creuset French oven. After all sides are seared set aside. Then throw about ten tomatillo's, 15 jalapeños a good amount of cilantro, one white onion and a sliced lime in the bottom of your French oven. Then place the shoulder on top of this and cook for several hours (depending on size) until the meat is tender.

You can also do a similar recipe where you wrap it in banana leaves. It comes out with a nice unique taste. Then you've got carnitas...yum!

dan
post #6 of 11
Pernil is the Puerto Rican version of cochinita pibil -- those are dishes not cuts. The butchering term is pecho, which translates to the same cut known as the "picnic" in English.

The direct translation of pecho is chest or breast. For instance, pelo en el pecho is hair on the chest. But a beef breast is a brisket is a suadero -- not a pecho. And pecho de cerdo is a picnic.

In English, the whole shoulder is called the "whole shoulder." The upper half (closer to the neck), is called the "Boston butt" or simply "butt," while the lower half (closer to the shin) is called the "picnic ham" or simply "picnic." Just for the sake of keeping you confused, sometimes (but very rarely) the whole shoulder is called the picnic, too.

If you're looking for a project, you could do worse than cochinita pibil. I love it, anyway.

Hope this helps,
BDL
post #7 of 11
Thread Starter 
be it as it may, it's labeled as such.

interesting.
post #8 of 11
It might be labeled pecho, that's not unusual for shoulder. I'd make carnitas out of it. Spice it as you like, might try some chipotle powder or a can of chipotles en adobo, oregano, garlic, onion, comino, salt and pepper. Cube it and braise it in beef or veg stock for a few hours till it's pullable.. you can then pull it and spread it out on a sheet pan and put it in a hot oven for a while till it's turning crispy. What I do is braise it in a big shallow pan, pull it and then finish it in the oven in the same pan, cooking off the liquid till it begins to crisp.
post #9 of 11
In Mexico we call these cuts "cabeza de lomo" and "espaldilla".

Here is an illustration:

Sasapork - Cortes Mexicanos de una canal de Cerdo
post #10 of 11

Anatomy 101

Boston butt encircles the scapula aka shoulder blade. Slicing the butt vertically, you get texas style pork ribs. Taking the same shoulder cut from the beef and sliced the same way, vertically, you get what's known as a 7-bone roast (texas style beef ribs, HA!!!).

Picnic OTOH is the actual shoulder joint consisting of the humerus (upper arm bone) and, I think, part of the shoulder blade consisting of the glenoid cavity that articulates with the humeral head.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 11
Thread Starter 
Nope, interestingly enough it's labeled pernil.
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