Pork Shoulder: Choosing The Right Pan For Searing

What Pan Do I Sear a Pork Shoulder In?

When searing pork shoulder, a large stainless steel pan is the best option. You can also use a cast-iron skillet or a Dutch oven. The key is to use a pan that can withstand high temperatures and has a large surface area to accommodate the meat.

To sear pork shoulder, heat a tablespoon or two of vegetable oil in the pan on medium-high heat. Add the seasoned pork shoulder and cook each side for 2-3 minutes, or until a brown crust forms. This technique creates a flavorful crust and adds texture to the meat.

It's important to note that searing pork shoulder is usually done in conjunction with other cooking methods such as braising or slow cooking, as the high temperature required for searing is not suitable for cooking the meat through completely.

Stainless steel or cast-iron skillet?

When it comes to choosing between a stainless steel or cast-iron skillet for searing pork shoulder, both options have their advantages and it ultimately depends on your personal preference and the specific characteristics of each pan. Here's a detailed comparison to help you decide:

Cast-Iron Skillet:

• Temperature Retention: Cast iron skillets excel at retaining heat. When you sear meat in a cast-iron pan, it maintains its temperature even after adding the meat, resulting in an excellent sear on both sides.
• Oven-Safe: Cast iron can handle any oven temperature, making it convenient for searing and then finishing the pork shoulder in the oven using the same pan.
• Durability: Cast iron skillets are quite durable due to their heavy weight. However, they can be brittle and may crack if not properly cared for.
• Maintenance: Cleaning and maintaining a cast-iron skillet requires more effort compared to stainless steel. Soap and abrasive cleaning tools should be avoided, and the pan needs to be re-seasoned frequently.
• Heat Distribution: While cast iron retains heat well, it may not always provide even heat distribution, resulting in potential hot spots.
• Reactivity: Cast iron is reactive to certain foods, which means that it can alter the flavour of acidic ingredients.

Stainless Steel Skillet:

• Heat Responsiveness: Stainless steel skillets are generally more responsive to changes in heat. They heat up and cool down faster than cast iron, making them suitable for rapid-fire cooking techniques like sautéing.
• Ease of Cleaning: Stainless steel is low-maintenance and can be easily cleaned with dish soap and a soft scrub pad.
• Non-Reactive: Stainless steel is non-reactive to food, making it ideal for building pan sauces with acidic ingredients without altering their flavour.
• Lightweight: Stainless steel skillets are typically lighter in weight, making them more comfortable to handle during cooking.
• Heat Conductivity: Stainless steel may have poorer heat conductivity compared to cast iron, which can affect the evenness of searing.
• Oven Safety: The oven safety of stainless steel skillets depends on the specific pan. Some are safe up to 500 degrees Fahrenheit, while others may have lower temperature limits.

In conclusion, both stainless steel and cast-iron skillets have their advantages and disadvantages. Cast iron excels at heat retention and is oven-safe, but it requires more maintenance. On the other hand, stainless steel is more responsive, easier to clean, and non-reactive to food. Ultimately, the decision between the two depends on your specific needs and preferences.

Sear before or after cooking?

Searing is a cooking technique that is used to create texture and flavour in meat. It is done by cooking at a high temperature to create a brown crust on the meat. While searing is not suitable for cooking meat through completely, it is a great way to prepare pork shoulder for a longer cooking process.

Searing raw pork shoulder

To sear raw pork shoulder, heat 2 tablespoons of vegetable oil in a large stainless steel pan on high heat. Sprinkle salt and pepper on both sides of the pork shoulder. Put the pork shoulder in the pan when the oil is hot and cook each side for 3 minutes, or until a brown crust forms. Use kitchen tongs to turn the meat if needed. Remove the pork shoulder from the pan after all sides are browned and continue cooking using your desired method.

Searing cooked pork shoulder

To sear cooked pork shoulder, follow the same steps as above. Heat 2 tablespoons of vegetable oil in a stainless steel pan on high heat. Put the pork shoulder in the pan when the oil is hot and sear the outside for 2 to 3 minutes, until the outside browns. Remove the pork from the pan and let it rest for 5 minutes before slicing and serving. Check the meat with a kitchen thermometer before serving to ensure it has reached an internal temperature of 145 degrees Fahrenheit.

Reverse searing

Reverse searing is a method where you cook the meat slowly at a lower temperature and then finish it under a broiler or torch. This produces tender, juicy pork shoulder that is not dry or overcooked and allows for better caramelisation of the exterior.

So, should you sear before or after cooking?

The answer is, it depends! You can sear pork shoulder when it is still raw or after it has been cooked. Searing raw pork shoulder will create a flavourful crust and provide textural contrast to the final dish. However, if you are short on time, you can also sear the pork shoulder after it has been cooked to achieve a similar effect.

A large stainless steel pan is recommended for searing pork shoulder.

Sear raw or cooked pork shoulder?

Searing is a cooking technique that creates texture and flavour in meat. It is done using high temperatures to create a flavourful crust. While searing is not suitable for cooking the meat through completely, it is a great way to prepare pork shoulder for a longer cooking process.

Searing Raw Pork Shoulder

To sear a raw pork shoulder, heat 2 tablespoons of vegetable oil in a large stainless steel pan on high heat. Sprinkle salt and pepper on both sides of the pork shoulder, and put the pork shoulder in the pan when the oil is hot. Cook each side of the pork shoulder for 3 minutes, or until a brown crust forms on the meat. Use kitchen tongs to turn the meat and hold it in place if needed. Remove the pork shoulder from the pan after all sides are browned and continue cooking the seared pork with your desired method.

Searing Cooked Pork Shoulder

To sear cooked pork shoulder, follow the same steps as for raw pork shoulder. Heat 2 tablespoons of vegetable oil in a stainless steel pan on high heat. Put the pork shoulder in the pan when the oil is hot and sear the outside of the pork shoulder for 2 to 3 minutes, until the outside browns. Remove the pork from the pan and let it rest for 5 minutes before slicing and serving. Check the meat with a kitchen thermometer before serving to ensure it has reached an internal temperature of 145°F, as recommended by the United States Department of Agriculture.

Choosing a Pan

A large stainless steel pan is recommended for searing pork shoulder.

Tips

• Do not sear pork after it has been glazed to avoid burning the glaze.
• Use extreme caution when searing and turning the pork to avoid oil splatters.
• For more detailed step-by-step instructions, see How To Sear Meat.

How long to sear each side?

When searing a pork shoulder, you should cook each side of the meat for 2 to 3 minutes. This will give the meat a nice brown crust and a good texture and flavour. It is important to note that the high temperature required to create a sear is not suitable for cooking the meat through completely, as the outside will burn before the inside is cooked. Therefore, searing is usually used in conjunction with other cooking methods such as braising or roasting.

To sear a pork shoulder, first, heat 2 tablespoons of vegetable oil in a large stainless steel pan on high heat. You can use a Dutch oven or another heavy pot. Sprinkle salt and pepper on both sides of the pork shoulder. Put the pork shoulder in the pan when the oil is hot. Use kitchen tongs to turn the meat and hold it in place if needed. Cook each side for 2 to 3 minutes, or until a brown crust forms on the meat. Then, remove the pork shoulder from the pan and continue cooking it with your chosen method.

If you are searing cooked pork shoulder, the process is similar. Heat 2 tablespoons of vegetable oil in a stainless steel pan on high heat and put the pork shoulder in the pan when the oil is hot. Sear the outside of the meat for 2 to 3 minutes, until it is browned. Then, remove the pork from the pan and let it rest for 5 minutes before slicing and serving. Check the meat with a kitchen thermometer before serving to ensure it has reached an internal temperature of 145 degrees Fahrenheit, as advised by the United States Department of Agriculture.

What temperature to cook at?

When searing a pork shoulder, the pan should be heated to a high temperature. However, the specific temperature is not mentioned in the sources.

The ideal temperature for cooking pork shoulder is 205°F (96.1°C). At this temperature, the connective tissue breaks down, resulting in juicy and succulent meat. While pork is safe to eat at 145°F (62.8°C), this temperature will not sufficiently break down the connective tissue, and the meat will be tough and lack flavour.

The internal temperature of the pork shoulder is crucial in determining when it is done. The meat will continue to cook after being removed from the heat, so it is safe to let it rest at around 195°F (90.6°C). Alternatively, you can continue cooking until 205°F (96.1°C). However, do not cook it too far past this point, as the meat will begin to dry out.

When cooking pork shoulder, it is recommended to use an in-oven digital meat thermometer to monitor the internal temperature without opening the oven door. The thermometer should be inserted into the thickest part of the meat, away from any bones or fat.

When checking the temperature, aim for an internal temperature of 180°F (82.2°C) to 205°F (96.1°C). This will take about 40 minutes per pound at 300°F (148.9°C). Use an instant-read thermometer to check after 25 minutes per pound, and then every 5 minutes per pound after that.

For a reverse sear method, cook the pork at a low temperature until it reaches the desired internal temperature. Then, let it rest before placing it into a very hot oven to create a crispy brown crust.

It is important to let the pork shoulder rest for at least 30 minutes before shredding or slicing. This allows the juices to redistribute, resulting in a more tender and juicy final product.

Frequently asked questions