How To Cook Pork Shoulder with STAUB

[@tonygeddes9558]

Lovely. I’ve done this many times in my Staub oval cocotte. So tender. Don’t forget to serve with apple sauce 😊

[@rplatoc8394]

I love the Staub' interior because it doesn't scratch and if used properly it will not stick.

[@wildwood143]

How big of a pork shoulder can you cook in a 7 qt round Staub? I have about a 9 lb shoulder, thinking I might need to trim it up a bit.

[@MsRBS2010]

The skin of the pork shoulder is not crispy if I put the lid on back into the oven, and how much water/stock do I need to put in please ?

[@staublover]

I have this oval in the 5.75 in La Mer. It's simply breathtaking 😍

[@robertdavis5495]

Are the temperatures Celsius?

[@DogsRGr8]

Looks like the veggies are inedible, I think I’d add them after the initial browning period finished.

[@FreqBand]

Yes you should, but cooking the roast with the veggies adds cooked-in flavor. You could always do what the recipe says, then while the roast rests outside the pot, discard the old veggies and drain some fat, then add in some fresher veggies for a quick stove-top veggie sear. Serve with the fresher veggies. That's what I'd do.

[@applejellypucci]

The 29 cm is perfect for 2 people. When I first got it I thought maybe I should have gone bigger but when you have to lift it while it's full and hot, for small hands this is the one to get.

[@bryanspelhaug2135]

I just purchased the 7qt oval. I can't wait to try it out. I think i'll try a chuck roast followed by this recipe very soon!

[@whosyourdaddy4579]

...Me too! Ordered 7 hours ago...I keep looking at my order and checking it…”Did they ship it yet?"...5 minutes later.."What about now? Maybe they've shipped it by now?!"

[@gr8tastesforya799]

Me too, but it’s being shipped from France. Taking forever 😢

[@JeremyMacGregor]

Can't wait to get one of these!

[@badjujuwan]

Be careful. I started off with just 1 pot, and ended up with 15+ Staubs. Their cookware is incredible.

[@andregreen8040]

@@badjujuwan Money well spent. I have many Staub pieces. Absolutely love them. Such great quality products.

[@LucaBaldoVISIONE]

What size is this cocotte?

[@staubuk615]

Hi Luca, it's a 31cm (5.5 litre), and it's available from: uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/Cocottes/Cocotte-Staub-40509-366-0.html

[@FreqBand]

Some things not mentioned ? For best slicing, purchase a "boneless" pork shoulder. It is usually tied with string at purchase. Remove the strings, score the shoulder's skin and/or the fat in a cross-hatch pattern. Open-up the shoulder, and season both sides as in the video, but add salt and seasonings first, rubbing them in. Then re-tie the shoulder with butcher's twine to form a neat bundle. .....then top with the oil. Cook as instructed. How could these things not have been mentioned ?.....they are almost essential.

[@Sue_N]

うわっ、やば。。。美味しそうすぎる😍

[@janeburke147]

If ya want the crackling to be crunchy,do you leave the lid off 😋

[@staubuk615]

Yes, you can remove the lid for around the last 30 minutes to help crisp the crackling... enjoy!

[@madamhummingbird]

Lovely

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾

[@Shazziecooking]

Put some apple juice or Dr Pepper in their instead

[@sarashepard7504]

I wish staub would change the dark inside of their pots to light. The food is too hard to see when cooking with a dark surface. For that reason I’m not considering staub.

[@shillens1]

I greatly prefer Staub’s black interior. No downside for me whatsoever.

[@taiqidong9841]

Yes, well that's basically the difference between Staub and Le Creuset. I have and like both. Basically their quality is equal to me. But I have the feeling the Staub surface browns somewhat better. It is easy to understand those who prefer the lighter surface because it seems to give more control to your browning and to be sure it is not burning.

[@VikingShaver]

The Staub black interior in my view browns slightly better than the white Le Creuset interior. However I also own two Le Creuset 7 liter pots with the black interior. They brown as well as the Staubs do. Advantage to the white interior is, that you can follow the browning better, but this is not so important to an experienced home cook as it is to a rookie. After all you also sear quite often I black raw cast iron and carbon steel pans with no problems at all. A good oven light and you have zero problems searing in Staub’s black interior pots. BTW I own several Staub and Le Creuset ECI pots. They are both great brands.

[@shillens1]

Staub’s lids also retains and circulates moisture better than LC which results in better flavor. I love the design and colors of Staub too, particularly their specialty pieces. Better knobs and animal knobs too.

[@staublover]

Only people that can't cook feel this way

[@kumchavalcha]

yumm!