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Recipe Thursday-Hatfield’s Long Cut Pork Shoulder with Sauerkraut & Cracklings

Posted on January 7th, 2016 | Posted in Appetizer, Main Course, Recipes

Clemens Pork Shoulder cooked-2

New Year’s Day has never tasted better! Thanks to our host who slow cooked Hatfield Bone-In Long Cut Pork Shoulder with a Bavarian spice rub and mixed it with homemade sauerkraut! Then with the leftover skin on the pork she made cracklings, which I have never had before. They melted in your mouth and the seasoning on both the pork and cracklings was savory and complimentary to the rest of the meal, which was served with mashed potatoes, applesauce, salad and bread.

Cracklings-

Yield 8 Servings
Ingredients
1 fresh Long Cut Pork Shoulder Bone-In (HTF1036, 2/18#)

Bavarian Spice Blend
1 tablespoon brown mustard seed (CQM080, 6/22OZ, McCormick)
2 teaspoons thyme leaves (CQT041, QT)
1 teaspoon garlic powder (CQG028, QT)
1/2 teaspoon rosemary leaves (CQR039, QT)
1/2 teaspoon sage (CQS028, QT)
2 crumbled bay leaves (CQB011, QT)

2 tablespoons kosher salt (CQS030, 3#, Diamond Crystal)
2 teaspoons black pepper (CQP064, GAL)

Method
Remove pork from cryovac package and let rest at room temperature for 1-2 hours.

Preheat oven to 400 degrees. Place on rack in roasting pan. Roast fits perfectly in a full size steam table pan. Score the skin and fat in a 1″ diagonal strips. Crosshatch with a 3″ spacing. Be careful to not cut through to meat. This pattern works well to make cracklings after roasting.

Clemens Pork Shoulder Raw-

Mix the Bavarian spice blend and rub into meat with salt and pepper to taste.

Put uncovered roast in oven. After 45 minutes, lower heat to 325. You can loosely tent after three hours.  Total roasting time is 6 hours.

Let rest a half hour. Remove fat cap with skin. Cut roast into serving size pieces.  Yield was 7-3/4 pounds of meat.  Drain drippings from pan and remove as much fat as you can.

Clemens Pork Shoulder-with Kraut-3
For pork and sauerkraut, put 5 pounds of pork in 2″ full size steam table pan. Add 5-6 quarts of drained sauerkraut. You should have 5-6 cups of drippings. Mix this through pork and kraut. Bake covered at 325 degrees for two hours and serve.

For cracklings – Preheat oven to 400 degrees. Cut removed skin into strips and remove extra fat pockets underneath. Place strips on draining grate on sheet pan. Salt and place in oven. This is smokey. Keep a close eye on progress. After 10 to 15 minutes, remove and flip cracklings. Bake another 10 minutes until nice and crispy. Serve as an appetizer or cut up for croutons.

Recipe from the Kitchen of Donna Clark

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