Cooking a pork shoulder but have some lemons I need to use up. Can I throw one in the pot or will it make the pork bitter? Using this as a guide: http://www.thekitchn.com... - Thanks!
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Cooking a pork shoulder but have some lemons I need to use up. Can I throw one in the pot or will it make the pork bitter? Using this as a guide: http://www.thekitchn.com... - Thanks!
7 Comments
http://www.foodnetwork.com/recipes/jamie-oliver/chicken-in-milk-recipe/index.html
previously featured here:
http://www.thekitchn.com/thekitchn/recipe-review/the-ultimate-bird-jamies-chicken-with-lemon-and-milk-080388
A couple of suggestions however:
1) skip all that butter up front, and really brown the skin well (particularly the underside) in just a few tablespoons of butter (or Ghee, if you have it--the milk solids in butter have a tendency to burn when searing) instead of a whole stick. You don't want it in your final dish, and it seems a sin to waste/contaminate a whole stick of butter with chicken. Take the lid off and broil at the end to crisp the breast skin.
2) Add an extra lemon to really bring the lemony flavor through. With the recipe, you don't get a whole lot of lemon flavor, mostly just succulent meat.
3) Add extra garlic, and be sure to fish pieces out for service. Serve with a nice bread and roasted veggies for a delicious dinner. The recipe says to leave the garlic skin on, this certainly works fine, and helps to keep them together. I prefer to skin the garlic and handle gingerly, as this makes it much easier to spread garlic/milk bits on your bread.
The mock porchetta recipe from The Zuni Cafe cookbook does indeed use lemon rind. I've made it several times and it is delish I guess its not traditional, but it sure is good and I think the lemon adds a lot to the flavor of the rub.
I wouldn't throw lemon in a pot of pulled pork either.all though fresh squeezed as a table condiment it might work.