Cooking help now please.

[Smalltimefarmer]

Anyone out there ever use pressure canners? I am making a big pork shoulder and it is almost done but not tender (baked). It is too beg for my regular pressure cooker, but will fit in my pressure canner.

What is going to happen if I put it in the pressure canner and let it jiggle about 10-15 minutes?

 

[SheepDog]

10 or 15 minutes will do little to cook or tenderize a pork shoulder. 30 to 45 minutes a pound will tenderize the meat and allow it to "fall off the bone". It will lose some flavor to the water used in the pressure cooking process but you can use the water (boiled down to 1/3 volume) to add the flavor back as canning water in the individual jars.

 

[LadyLocust]

Anyone out there ever use pressure canners? I am making a big pork shoulder and it is almost done but not tender (baked). It is too beg for my regular pressure cooker, but will fit in my pressure canner.

What is going to happen if I put it in the pressure canner and let it jiggle about 10-15 minutes?

It will just cook. It's really the same thing only a pressure cooker is a predetermined pressure & the canner pressure is up to you. Others might have more detailed info. That's all I got - let us know how it tastes

 

[UrbanHunter]

If the shoulder will fit in the pressure cooker, I would make sure that there is 1" of water in the bottom of the pot. You say that it is almost done, I would put it at 10 pounds for 30 minutes and it should be done. I agree with @SheepDog on cooking down the water to add flavor to your sauce. I am assuming that you are making pulled pork.

 

[SheepDog]

If I don't nearly cover the meat in the large pressure cooker it will go dry and burn the meat. With a big roast - like a shoulder - I would fill the water to at least nearly cover the roast. It may be a difference in the leakage of the pressure as steam.

 

[Smalltimefarmer]

It will probably be a combo of sliced and pulled. With the pressure canner, it may just be mush. Lol

Thanks for the help guys.

Since the canner is so big, I was expecting it to take a lot longer to start jiggling. I have some good garlic/onion and spices juice going on. Will probably add a little tomato powder to it and some corn starch.

 

[backlash]

I would wrap it in foil tightly with a 1/4 cup of apple juice and put it in the oven at 275 for a couple of hours.
Low and slow for tender pork.
I always cook pork butt on my pellet smoker for around 5 or 6 hours then finish it off like I said.

 

[Smalltimefarmer]

Didn't have time for that backlash. I baked it for 4.5 hours at 300° . The color and taste were great, but I needed to tenderize. It turned out really good and the roux I made was tasty on the mashed potatoes. Thanks for all the help guys.

 

[Weedygarden]

Didn't have time for that backlash. I baked it for 4.5 hours at 300° . The color and taste were great, but I needed to tenderize. It turned out really good and the roux I made was tasty on the mashed potatoes. Thanks for all the help guys.

What makes meat tender and gives it flavor, especially for beef and pork roasts, is the fat. Pork tenderloins have little fat, and I avoid them. Pork shoulder roasts have a good amount of fat which makes them tender and tasty. I like to slow roast them as well. I like to roast them in a pan with a fairly tight fitting lid.

 

[hashbrown]

I would use some sort of broth rather than water probably chicken, I'd throw some onions and spices in there as well.

 

[Smalltimefarmer]

What makes meat tender and gives it flavor, especially for beef and pork roasts, is the fat. Pork tenderloins have little fat, and I avoid them. Pork shoulder roasts have a good amount of fat which makes them tender and tasty. I like to slow roast them as well. I like to roast them in a pan with a fairly tight fitting lid.

I left the fat cap on so it had lots to flavor the drippings.

 

[Smalltimefarmer]

We had a lot left over so tonight it is pork fried rice.