Pork shoulder casserole is made with meat from the pig’s shoulder area as the main ingredient. Despite the fact that it comes from the shoulder, it is commonly referred to as pork butt or Boston butt. Depending on where the pork is purchased, it may or may not come with the shoulder blade still attached. Slow roasting, braising, or even stir-frying pork shoulder for a casserole are all options. The taste, texture, and appearance of the pork shoulder casserole will be affected by how the meat is cooked before it is added.
In a casserole, where the meat’s flavor will likely shine through, seasoning the pork shoulder before cooking is essential. Pork that will be shredded and mixed into barbecue sauce for sandwiches, on the other hand, will require little seasoning because the sauce will be flavorful enough. Salt and pepper, at the very least, can help to flavor the pork. A highly seasoned casserole can also be made with a rub made of various seasonings.
Slow-roasting pork shoulder is one of the most common and probably easiest ways to prepare it. Pork is a good candidate for this slow cooking method because the meat can be dry. Longer cooking times at lower temperatures soften the fibers and prevent the meat from losing moisture due to overheating. In a 325°F (about 160°C) oven, a typical pork butt can take around three hours, give or take 30 minutes.
When roasting pork, a thermometer should be used to check the internal temperature of the meat. To kill any bacteria that could cause illness, the center of the roast must reach a temperature of at least 160°F (about 70°C). Pork shoulder can be cooked longer for a more well-done roast, but longer cooking times can result in drier meat. A tight lid or tinfoil over the pan can help keep moisture in, resulting in a tender, juicy cut of pork.
Another option is to braise the meat for a pork shoulder casserole. To sear and slightly cook the outsides of the meat, place it in a large pan on top of the stove. This will help keep the juices in while also providing some pork fat to cook the vegetables for the casserole. It can also be used to make a sauce for the dish by making a roux with flour. Using it in this way will give the finished pork shoulder casserole even more flavor.
For casseroles, the pork should usually be shredded after roasting or braising. If a different texture is desired, raw pork shoulder that has been sliced and cubed can be used. Before adding the rest of the ingredients, the raw pork should be cooked using a method such as stir-frying. Pork shoulder casseroles with this method have a chunkier, stew-like consistency than those with shredded pork.