Pumpkin Seed Crusted Pork Shoulder – A Great Healthy Holiday Recipe
Pumpkin Seed Crusted Pork Shoulder Roast is one of the best dishes you can have during the cold winter days and nights. The best thing about this dish is that it is really easy to make. You don’t need a fancy oven or complicated techniques in cooking. The whole idea is very simple: slow-roasted shredded tenderloin on the bottom of the pan, covered with a pumpkin seed crust. That’s all there is to it!
The key to success in this recipe is patience and persistence. The idea is to make sure that the loin is fully browned and the pumpkin seeds are fully set. Don’t worry if they don’t look or taste like what you think they should be right away! Just give them enough time to get properly set and cook delicious fall-style pork!
To help things along, remember that you will need some breading for the final bite. Pumpkin seed breading works great, so feel free to sprinkle it on top if you wish. If you want to get fancier with your breading, though, you may use a smoked turkey sausage for the bottom of the roast. This will add just the right amount of savory flavor. I personally prefer the smoked one because the texture is a bit crunchier.
Now here’s how it’s done. Remove the joint from its package
There will be a joint socket in the back. Shave off any excess fat or skin with a knife. Now slice the leg down the middle for a neat, uniform cut.
Place the shoulder on a trivet or two pieces of wax paper. Spread some vegetable oil over the meat and allow it to get warm. Then put the bottom half of the roast into the vegetable oil. Place the top half inside. Secure with basting tape and then season with salt, pepper, and any other spices you desire. The idea is to have the pumpkin seeds sitting on the surface of the meat and waiting for just the right moment to pop open!
Here’s how it goes down at home: Start by browning the meat in the oven just like you would when making a roast. Add the vegetable oil and let the meat get warm. Once it’s browned, remove the joint from its packaging. Use your hands to pry the two pieces apart. Use a sharp knife to carefully cut through the meat to remove the seeds and the divots.
Now it’s time to get creative! Take a bit of string and twist it into a rope shape. Using your fingers, push the rope through the meat making sure there are no large holes or tears.
You can also use a bread cycle or an electric roaster to cook your crusted meat. In fact, I’ve seen some recipes online that called for an aluminum foil roaster! Another trick is to put the meat in the refrigerator for about an hour so it can dry out a bit before baking. And once you do, don’t forget to add that little bit of pumpkin sauce! It really brings out the whole nutty pumpkin flavor!
Of course, this isn’t the only Christmas treat you can make for the holidays
But if this one doesn’t appeal to you, don’t be afraid to get creative. For example, why not make a pumpkinseed Crusted Hamper? This is super easy and really tasty and it couldn’t be easier to get started:
Start by putting together some bread that has some apple cider vinegar and cinnamon in the refrigerator. If you want, you can substitute different fruit for the apple cider vinegar (peanut butter works well). Some people like to mix together a bit of honey and cinnamon too. Once you have all of your ingredients ready, it’s just a matter of mixing them together with a bread roller.
As you roll the bread, the mixture will form into a crusted pattern. The next step is to take the crusted mixture and get it as close as possible to the surface of the bread. You should work in small batches. When the pumpkin seeds are mixed in the breadcrumbs, they’ll start to make their way toward the outer edge, but you can keep working in small batches until the bread has completely covered the seeds.
Once the shoulder has been crusted, you just let it cure for a few hours, either in the sun or in your kitchen oven. Then you simply remove the crusted pattern and serve warm. If you prefer, you can serve this as a dessert as well, though it will most likely keep for a couple days rather than a couple hours.