How To Cook (and Shred) a Pork Shoulder | Apartment Therapy The Kitchn. This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every time we do it. We're going to take you through the steps of trimming, seasoning, braising, shredding, and serving a pork shoulder—with instructions, photos, and a basic recipe, too. This recipe is meant to be a guide. You can add different vegetables and liquids or season your pork more simply. But we promise that it is hard to fail. Here's the meat. We find that grocery store pork shoulders (at least at Fairway) often come with the fat and skin still attached to one side. We season our pork with a rub similar to the one used for our favorite short ribs. Here's how brown we get it- not too crusty, mostly because we're impatient. We use beer in our braise, but you can use wine, stock, even water.
The pork is nestled back into the pot, and it's ready to go in the oven. Shredded Pork Shoulder. Kitchen Basics: 15 Ways to Start Cooking At Home Best of 2010 | Apartment Therapy The Kitchn. Kitchen Gear: What to Buy, Borrow or Improvise | Apartment Therapy The Kitchn. Ten Most-Used: Emily's Favorite Kitchen Tools | Apartment Therapy The Kitchn.
Ten Most-Used: Sara Kate's Favorite Kitchen Tools | Apartment Therapy The Kitchn. Basic Techniques: How to Make Homemade Vegetable Stock | Apartment Therapy The Kitchn. Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy! Chop up some vegetables, cover with water, and simmer. Done. You'll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.When making a basic vegetable stock, you want something with a fairly neutral savory flavor. How To Make Vegetable Stock What You Need Ingredients 1 to 2 onions2 to 3 carrots3 to 4 celery stalks4 to 5 sprigs fresh thyme1 bay leaf1 small bunch parsley1 teaspoon whole peppercornsOptional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knifeStock potStrainerCheesecloth or coffee filters (for straining)Storage containers Instructions 1.
It's nice to add a few herbs to the stock, but we tend to keep them fairly light. 2. 3. 4. 5. Additional Notes: