Our Customers' Recipes: Pork Shoulder from a Ham Cooker
As enthusiasts of everything tasty, homemade, and helpful in culinary practice, we want to provide you—not only with high-quality products—but also with useful knowledge. We want to inspire you—and draw inspiration from you as well. We are always happy to share our experience and benefit from yours. Nothing makes us happier in promoting home processing, cheesemaking, charcuterie, winemaking, or brewing than receiving your recipes for delicious dishes and drinks. It’s wonderful that together we can create a truly delicious world and invite others into it! We have therefore launched a new series in which, in addition to our Experts’ recipes, we also publish yours on the blog. Together we can explore the secrets of home culinary arts better and more attractively. So join us—become an Expert! We are waiting for your tried-and-true recipes—both traditional and truly unusual! It’s very simple—just send the recipe along with a photo of the dish to: przepisy@browin.pl. In the second article of the series, we present Ms. Ewa’s recipe for homemade pork shoulder from a ham cooker! Enjoy—and stay with us!
Notes
Recipe for homemade pork shoulder from a ham cooker:
Cut the meat into cubes about 4 cm in size. Add the seasonings and mix by hand, massaging the meat. Add the water in batches so you get a fairly compact mixture — remember, however, to add at least 0.5 cup of water. The massaging should take about 10 minutes. Put the prepared meat in the refrigerator overnight. After removing it, mix everything well again, add the gelatin, and knead it once more.
Transfer the mixture into the ham cooker, packing it firmly so there are no air gaps between pieces of meat. Close the ham cooker and cook the meat for 2 hours at about 80°C. After that, leave the ham cooker to cool, and when it is cold, place it in the refrigerator overnight. The next day, remove the product from the ham cooker and slice it thinly.
Note!
The gelatin added to the meat provides extra cohesion, but you can remove it and roast the meat itself in the oven for a few minutes to serve as a side for dinner. The jelly itself makes a great base for sauces and an addition to soups.
The author of the recipe is Ms. Ewa
You can find this and many other delicious recipes on her Instagram: @tanczaca_z_garami
