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Smoked pork shoulder served with pickles
Juicy smoked pork shoulder with fresh pickles

Poached Smoked Pork Shoulder with Pickles

Author: Flavelo
Recipes Main Courses Quick Meals
Poaching (known as 'abálás') is the gentle simmering of meat in water at around 180°F. It's the most delicate way to prepare smoked cuts. The water not only tenderizes the meat but also draws out excess salt and harsh smoke flavors, while the meat absorbs the aromatics (bay, pepper, garlic). The result is meat so tender you barely need a knife.
🕒 Prep Time 10 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large stockpot
  • Sharp knife for slicing

Allergen Information

⚠️ Wheat

Instructions

1 ✓

If the meat is very salty or dry, soak in cold water overnight. If not, wash thoroughly.

2 ✓

Place meat in a pot, cover with cold water. Add spices.

Tip: Starting with cold water helps leach out excess salt.
3 ✓

Bring to a boil, then reduce heat to lowest setting. Water should barely shimmer. Simmer 1.5-2 hours.

Tip: Rapid boiling constricts meat fibers, making it tough.
4 ✓

Let the meat cool in its own broth until lukewarm.

Tip: This is crucial! If removed hot, surface evaporation dries it out immediately, turning it gray.
5 ✓

Remove, take off netting (if any), and slice thinly. Serve with pickles and fresh bread.

Recipe FAQ

The meat fell apart when slicing.
You overcooked it, or more likely, tried to slice it hot. Meat must rest and cool so fibers relax and gelatin sets.
What do I do with the liquid?
Don't toss it! It's an excellent base for bean soup or lentil stew.

Ingredients

  • 2 lbs Smoked Pork Shoulder/Butt (tied or whole)
  • 2 quarts Water (to cover)
  • 3 leaves Bay Leaf
  • 10 whole Black Peppercorns
  • 4 cloves Garlic (whole)
  • 14 oz Pickled Vegetables
  • 4 slices Bread