I put a pork shoulder into my little electric smoker the other day but the outside temps plunged and the heating element just couldn’t stay ahead. It spent 24 hours in there before I gave up and brought it inside to the oven.Another few hours at 350 finished it. I have a light dry rub on it, and a few cloves of garlic poked under the rind.
The slaw for the sandwich was a variation on one of the many copycat recipes out there for KFC slaw.
And lots of garlic – two heads in the pan with the other odds and ends of veggies, and one head’s worth of cloves inserted into slits cut into the shoulder. I had some sprouts, a little bit of cauliflower, onions, carrots, celery, and a few dried red chilies. I added potatoes cut into largish chunks after taking this photo.It all cooked, covered, in a 350 oven until the internal temps hit 195. I took everything out and made gravy with the addition of broth to the drippings, using corn starch as a thickener. I discarded the celery because it was all yuck. The sprouts were edible but soggy. The gravy was excellent.
This duck spent all day outside in my small electric smoker (12 hours!) and only managed an internal temp of 155 degrees so I moved it to my 350 oven to finish. When the thermometer beeped 165 I took it out and brushed the glaze on and put it back in after boosting the oven past 400. Just a few minutes set the orange/honey/ molasses mixture. Now what do I do with it?
I started out just wanting the fat to cook potatoes with, duck fat being all the foodie rage some years ago. News tends to filter slowly into the Heartland. There are a few places to order duck fat online but they seemed uniformly too expensive – and I’m Cheap. I did get a cup of fat out of this, a cup and a half , max. This web site has good info, and lots of pictures, it gave me some good ideas for how to go about cooking this thing. Not that I followed the instructions, of course. I did see the utility of crosshatching the skin so I did that. Cut my thumb, too, but I didn’t get much blood on the bird.I think I’ll dismember it and serve it along with rice and a roasted veggie or two. I can picture thinly sliced breast atop a bowl of noodles, or in an upscale taco.
Tacos are always fun. I smoked a pork shoulder yesterday and had some pork handy for them.The shoulder was rubbed with black pepper, kosher salt, garlic, and ground coriander seeds with a bit of brown sugar just for fun. It spent all day in the smoker that I stoked with apple wood chips and a little wild cherry. I still had to bring it in to finish in the oven, ending late enough I just tossed the whole thing into the fridge overnight. I pulled it apart this morning, sending the dogs into a tizzy. A final few chops with a big knife and it was ready to bag and freeze. I kept out plenty for immediate (tacos!) use.