Pork Brisket - Recipes and Ideas

[Saregama]

You could go the Char Siu route, or the Momofuku Bo Ssam route. Also no reason you couldn’t use porchetta seasonings and slow roast, or make pernil.

Probably lots of other things on pork shoulder or roast threads that work.

My latest "Lucky" market deal; Pork shoulder

Pork butt is a good deal, but not if I don’t eat it. [IMG_20181114_190029] [IMG_20181114_185937] I thought the first boneless roast was a good deal, but the second “pork shoulder arm picnic whole” at $0.88/ pound seems even better! I can’t seem to keep straight when I might want the pork shoulder/butt, picnic, or ham. So of course, I have both, and soon leaving town for a week for Thanksgiving! I’m doing my homework, but would love my fellow Onion’s thoughts; can there be TOO much pork? …

Roasts!

We had some roasts a while back - my favorite uses were porchetta-style pork shoulder, beef bourgignon, and incredibly intense pot roast (in the IP actually). I also made Momofuku’s bo ssam and char siu - I liked the char siu better (the bo ssam was all about the accompaniments). On my list for the next roasts are beef curry (indian/goan and malaysian/rendang) and cuban roast pork with mojo (a la Chef the movie).

Pernil!

I ate it growing up in NYC, and have made it on occasion, but not enough to know what I’m doing. Nonetheless, trying again. I sort of used these recipes. Probably paywalled. I’ll repost if i can do a gifted one with a tiny url. I’m inspired because I found a small one. I get confused by the two cuts when they both have skin. [ILO_Pig_Diagram-large] Lucky’s in Vacaville had two small cuts with skin this week. I have the “butt”. Dang! Should I have gotten the “shoulder”? I may go ba…