9 lb pork shoulder.....

[suziquzie]

What should I do with it?? I froze it whole so I have to thaw and cook the whole thing.
Ususally I have 4-5 lb pieces and just throw them in the crock for sandwiches.
It was on sale for 37 cents a lb a couple months ago so I couldn't pass it up!

 

[lilylove]

I'd cook one whole... as a roast.

The other I'd cut up and cook Greek style!!

 

[PanchoHambre]

Pulled pork freezes pretty good so just make the whole sucker and if you cant eat it all now freeze some

 

[joec]

Smoke it but finding papers is hard.

In all seriousness if you don't have a smoker then do it as a roast would probably be best.

 

[Miniman]

Roast it whole and then cut it up and freeeze it in manageable portions for sandwiches. I often use my meat slicer to slice up cooked roasts and then just pull out a small bag when I need one.

 

[suziquzie]

Never made it in the oven before.... wont fit in the crock....
Got any pointers?

Trish.... greek style? DO I wanna know?

 

[CharlieD]

Yeap, roast sounds just right.

 

[lilylove]

Never made it in the oven before.... wont fit in the crock....
Got any pointers?

Trish.... greek style? DO I wanna know?

GREEK IS GOOD!

cut it in bite size pieces and marinate in olive oil, lemon juice, salt, pepper, garlic (lots and lots of garlic) onion and oregano. Fry in more olive oil ( or you can skewer it and bbq) unil no longer pink! It's good!! It's delish!! Serve with pita bread fried with Greek seasoning and Feta and olives.

 

[CharlieD]

Season it, keep it in the fridge for the day, overnite is good enough. Then bake covered or wrapped in foil, open for the last 20 minuts or so. Sesoning could be anything you want, but I'd go simple. Salt pepper, lots of fresh garlic. Pock deep small holes all over the meat and put the seasoning into them. Cook medium rear, it will be great.

 

[joec]

As a general rule in a 325°F (160°C) oven, it will take between 35 and 40 minutes per pound to reach a center temperature of 160°. I recommend you remove it from the oven at about 145° cover it with tin foil and let it sit. Doing it this way it will get to just 160° and not continue to cook till it is shoe leather and dry.

As for spices and such, garlic slivers is a good one but some of the dry rubs I posted in the BBQ section or the Spice section here. I particulary like the mustard crust on top of the dry rub which is also in one of the two sections.