Comments on: Getting 6 Meals out of $5 – Italian Style Roasted Pork Shoulder with Salsa Verde and Creamy Risotto http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/ Musings on Starters, Mains, Desserts and Second-Helpings... Thu, 09 Feb 2012 13:04:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: How Sweet It Is: Casunziei/Casumziei (Beet Ravioli) with Brown Butter and Poppy Seeds | We Are Never Full http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-181398 How Sweet It Is: Casunziei/Casumziei (Beet Ravioli) with Brown Butter and Poppy Seeds | We Are Never Full Wed, 01 Feb 2012 00:28:48 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-181398 [...] ITALIAN-STYLE SLOW ROASTED PORK SHOULDER WITH SALSA VERDE [...] [...] ITALIAN-STYLE SLOW ROASTED PORK SHOULDER WITH SALSA VERDE [...]

]]> By: Jonny & Amy http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-48008 Jonny & Amy Fri, 18 Mar 2011 15:39:22 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-48008 @Adam - thanks for the feedback and props! So glad the pernil worked out for you. As you can imagine writing recipes that work consistently well regardless of oven type, cooking vessel, breed of pig, etc. can be tricky but we seem to have managed it there. Interestingly, our Italian style pork shoulder roast had a firmer texture than the pernil too, and, frankly, it was what we were looking for - i.e. something that you can slice rather than something that can be pulled apart with your fingers. That it turned out slightly dry is a facet of the meat itself (pork can dry out easily) and allowing it to rest fully (preferably tented with foil) for at least twenty minutes after it comes out of the oven will help prevent dry-out and redistribute some of the meat juices. Basting during cooking will also help it remain juicy too. Thanks again for your feedback and loyalty to our recipes! Bon appetit! @Adam – thanks for the feedback and props! So glad the pernil worked out for you. As you can imagine writing recipes that work consistently well regardless of oven type, cooking vessel, breed of pig, etc. can be tricky but we seem to have managed it there. Interestingly, our Italian style pork shoulder roast had a firmer texture than the pernil too, and, frankly, it was what we were looking for – i.e. something that you can slice rather than something that can be pulled apart with your fingers. That it turned out slightly dry is a facet of the meat itself (pork can dry out easily) and allowing it to rest fully (preferably tented with foil) for at least twenty minutes after it comes out of the oven will help prevent dry-out and redistribute some of the meat juices. Basting during cooking will also help it remain juicy too. Thanks again for your feedback and loyalty to our recipes! Bon appetit!

]]> By: adam http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-48003 adam Fri, 18 Mar 2011 12:42:18 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-48003 hi amy and jonny i found your site last year looking for a xmas dish via the saveur site. and i made your pernel low slow method, what a genius and incredible meal. did a 12 pound shoulder in the oven 13 hours, wow.... mind blowing, falling off the bone... Last night I made the italian version, i preferred it because the salse verde is incredible with it, the crispy fat with the sharp salsa - wow. 6 pound shoulder, same time cooking an hour per pound, so 7 hours total. Weirdly the version last night was much dryer, firmer and not falling off the bone, but pretty amazing too, why do you think this is. Could it be the meat, perhaps the marinade on the pernel version makes it more wet? mr adam from london. thanks for the brilliant recipes hi amy and jonny

i found your site last year looking for a xmas dish via the saveur site. and i made your pernel low slow method, what a genius and incredible meal. did a 12 pound shoulder in the oven 13 hours, wow…. mind blowing, falling off the bone…

Last night I made the italian version, i preferred it because the salse verde is incredible with it, the crispy fat with the sharp salsa – wow. 6 pound shoulder, same time cooking an hour per pound, so 7 hours total.
Weirdly the version last night was much dryer, firmer and not falling off the bone, but pretty amazing too, why do you think this is.
Could it be the meat, perhaps the marinade on the pernel version makes it more wet?

mr adam from london.

thanks for the brilliant recipes

]]> By: We Are Never Full » Cuban Sandwiches: The Best Way to Eat Up Leftovers http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-30995 We Are Never Full » Cuban Sandwiches: The Best Way to Eat Up Leftovers Sun, 23 May 2010 22:01:56 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-30995 [...] As regular readers will know, we are obsessed with pork, especially roasted pork, so while we’ve yet to make any more than the briefest foray into Cuban food, we definitely intend to compare Lechon Asado Cubano (Cuban Roasted Pork) and Masas de Puerco Fritas (Cuban Fried Pork Chunks) to their Puerto Rican and Colombian counterparts that we have tried, just as soon as our cardiologist deems it safe to do so. In the meantime, we elected to solve our latest leftover roasted pork crisis with Cuba’s other synonymous comestible – the Cuban sandwich.  In this case, we used the leftover pork from our Italian-Style Roasted Pork Shoulder with Salsa Verde. [...] [...] As regular readers will know, we are obsessed with pork, especially roasted pork, so while we’ve yet to make any more than the briefest foray into Cuban food, we definitely intend to compare Lechon Asado Cubano (Cuban Roasted Pork) and Masas de Puerco Fritas (Cuban Fried Pork Chunks) to their Puerto Rican and Colombian counterparts that we have tried, just as soon as our cardiologist deems it safe to do so. In the meantime, we elected to solve our latest leftover roasted pork crisis with Cuba’s other synonymous comestible – the Cuban sandwich.  In this case, we used the leftover pork from our Italian-Style Roasted Pork Shoulder with Salsa Verde. [...]

]]> By: Work Your Mojo with Some Mojo – Papas Arrugadas con Mojo Rojo y Mojo Verde (Wrinkled Potatoes with Red Pepper and Cilantro Sauce) | We Are Never Full http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-8915 Work Your Mojo with Some Mojo – Papas Arrugadas con Mojo Rojo y Mojo Verde (Wrinkled Potatoes with Red Pepper and Cilantro Sauce) | We Are Never Full Thu, 19 Feb 2009 21:49:08 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-8915 [...] The wrinkled outer skin of the potato comes from boiling them in heavily salted water. Originally this dish was made using seawater, so keep that in mind when adding the salt to your boiling water. Because we didn’t have any of the potatoes the specifically grow in the Canary Islands, we used small white potatoes (baby creamers) and small red (new) potatoes, which worked just fine. This popular Canarios dish is often eaten on it’s own as a tapa or as a side dish to meat of fish.  Papas Arrugadas aren’t always served with both the Mojo Verde and Mojo Rojo (also known as Mojo Picon), but I liked the choices of dipping sauces.  Both sauces went perfectly well with our grilled loin of lamb.  The Mojo Verde reminded me of a version of salsa verde.  [...] [...] The wrinkled outer skin of the potato comes from boiling them in heavily salted water. Originally this dish was made using seawater, so keep that in mind when adding the salt to your boiling water. Because we didn’t have any of the potatoes the specifically grow in the Canary Islands, we used small white potatoes (baby creamers) and small red (new) potatoes, which worked just fine. This popular Canarios dish is often eaten on it’s own as a tapa or as a side dish to meat of fish.  Papas Arrugadas aren’t always served with both the Mojo Verde and Mojo Rojo (also known as Mojo Picon), but I liked the choices of dipping sauces.  Both sauces went perfectly well with our grilled loin of lamb.  The Mojo Verde reminded me of a version of salsa verde.  [...]

]]> By: You Don't Have To Be Italian or at a Wedding To Enjoy This: Italian Wedding Soup (or Escarole Soup) | We Are Never Full http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-6171 You Don't Have To Be Italian or at a Wedding To Enjoy This: Italian Wedding Soup (or Escarole Soup) | We Are Never Full Tue, 28 Oct 2008 02:08:49 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-6171 [...] Italian Roasted Pork with Salsa Verde [...] [...] Italian Roasted Pork with Salsa Verde [...]

]]> By: Farinata: Crispy, Nutty Canvas for Your Creations | We Are Never Full http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-3361 Farinata: Crispy, Nutty Canvas for Your Creations | We Are Never Full Wed, 30 Jul 2008 21:13:40 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-3361 [...] ITALIAN-STYLE SLOW ROASTED PORK SHOULDER WITH SALSA VERDE [...] [...] ITALIAN-STYLE SLOW ROASTED PORK SHOULDER WITH SALSA VERDE [...]

]]> By: Apple is Not Fruit » Italian Style Roasted Pork Shoulder with Salsa Verde http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-1887 Apple is Not Fruit » Italian Style Roasted Pork Shoulder with Salsa Verde Mon, 09 Jun 2008 13:59:31 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-1887 [...] read more | digg story [...] [...] read more | digg story [...]

]]> By: Susan from Food Blogga http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-1085 Susan from Food Blogga Fri, 18 Apr 2008 00:25:10 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-1085 Does it get much better? Delicious home-cooked food at bargain prices? This is a post after my own heart. Does it get much better? Delicious home-cooked food at bargain prices? This is a post after my own heart.

]]> By: Ann http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/comment-page-1/#comment-1063 Ann Wed, 16 Apr 2008 12:49:02 +0000 http://www.weareneverfull.com/getting-6-meals-out-of-5-italian-style-roasted-pork-shoulder-with-salsa-verde-and-creamy-risotto/#comment-1063 Wow! Not only thrifty, but delicious and gorgeous! Wow! Not only thrifty, but delicious and gorgeous!

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