Pork Shoulder Aldiavolo Recipes

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SIMPLE ROASTED PORK SHOULDER



Simple Roasted Pork Shoulder image

A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.

Provided by Aaron McCargo Jr.

Time 4h55m

Yield 2 pounds of meat

Number Of Ingredients 4

3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
  • Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PORK SHOULDER AL'DIAVOLO



Pork Shoulder Al'Diavolo image

Provided by Taylor Boetticher

Categories     Pork     Roast     Christmas     Dinner     Meat     Spice     Coffee Grinder     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
  • Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
  • Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
  • Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
  • Let pork sit at room temperature 1 hour.
  • Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40-50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2-2 hours longer.
  • Transfer pork to a cutting board and let rest 30 minutes before slicing.
  • DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

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