SIMPLE ROASTED PORK SHOULDER
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
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 POT ROAST WITH WINTER VEGETABLES
Provided by Geoffrey Zakarian
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
- When ready to cook, preheat the oven to 300 degrees F.
- In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
- Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
- For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
- For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
- Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
- Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
PORK SHOULDER ROAST WITH TOMATOES
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
- Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.
Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g
ROAST PORK SHOULDER WITH ROAST VEGETABLE SAUCE
Pork shoulders (also called butts or Boston butts) are terrific roasts, in my opinion, more delicious than pork loin and definitely less expensive. With a nice layer of fat on top, a good proportion of fat through the muscle, and lots of connective tissue, the roasted meat has wonderful flavor and soft, moist texture. It's easy to roast-you don't need to erect a foil tent for it-and the shoulder-blade bone, which adds flavor and speeds roasting, is simple to remove when you're serving the meat. (It is also easy to braise, as you will find in the following recipe for Salsa Genovese). Shoulder roasts range from 4 to 8 pounds, bone-in, or larger. This procedure will work for any-size roast, though the vegetable and seasoning amounts are for a 5-to-7-pound shoulder, the size you'll usually find in the butcher's case. To feed a big crowd, ask the butcher to cut a larger shoulder for you, or cook two smaller roasts in one very big roasting pan. Be sure to increase the vegetables, seasonings, and cooking liquids proportionally with your meat. Some of the other choices you have with this easy roast: should you mash all the roasting-pan vegetables into the sauce-the simplest method-or cut and caramelize them to serve as a side dish? Or a bit of each? (See page 344 for more information.) It's up to you. Do you want to glaze the roast? I've got a good maple syrup glaze to share-see recipe that follows.
Yield serves 6 or more
Number Of Ingredients 18
Steps:
- Arrange a rack in the middle of the oven, and preheat to 400°.
- Rinse and dry the roast; leave the entire layer of fat on the top. Place it in the roasting pan, and sprinkle salt on all sides, patting the crystals so they stick to the meat and are evenly distributed. Pour on the olive oil, and rub it all over the roast. Set the roast, fat side up, in the center of the pan.
- Scatter all the chopped vegetables and seasonings-except the remaining 1 teaspoon of salt-around, and toss everything together with the 3 tablespoons of olive oil. If you are using water as cooking liquid, toss the 1 teaspoon salt with the vegetables; if using broth, less or no salt is needed, depending on the saltiness of the broth (taste to determine). Pour the white wine and 2 cups or more broth (or water) into the side of the pan so the cooking liquid is 1 inch deep, coming well up around all the vegetables.
- Set the pan in the oven and roast for an hour, then open the oven and bring the roasting pan up front, turn the vegetables over, and rotate the pan back to front, for even cooking.
- Roast for another hour or hour and a quarter (depending on the size of the roast); the internal temperature should be 170 degrees or a little higher. The meat should be browned all over with dark edges; the top (especially the fat) should be crisp and caramelized. There will still be a considerable amount of juices in the pan, and the vegetables should be cooked through and lightly browned. The dish is ready to serve now, unless you want to glaze the roast or get it darker and more crisp, in which case raise the oven temperature to 425° and proceed as directed later.
- Lift the pork out of the roasting pan with a large spatula, or by holding it with towels, and rest it on a platter while you start the sauce. If it's not going back in the oven, set the roast on a warm corner of the stove, covered loosely with foil.
- With a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set the sieve in the saucepan, and pour everything from the pan into the sieve, including any flavorful caramelized bits that can be scraped up. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, then discard them. Let the liquid settle, and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices (you should have 3 to 4 cups) to a boil, and let them reduce, uncovered.
- For further browning, return the roast to the roasting pan, including its juices. When the oven is at 425°, set the pan on a higher rack and roast until browned and crusty. This could take just a few minutes or 15 or more; check the meat frequently, and turn pan if browning unevenly.
- When the roast is out of the oven, let it sit for 10 minutes or so before serving. I like to remove the blade bone, which is visible on the side of the roast. Insert a long knife blade into the meat so it rests on the flat bone; draw the blade along the bone, following its contours, and the meat will lift off. Arrange the boneless pork on a warm serving platter.
- To finish the sauce, cook until the strained roasting juices have reduced by half, or to a consistency you like. Thicken it, if you wish, with bread crumbs (see box, page 335). Moisten the roast with some of the sauce and pass the rest.
- This pork roast is delicious with the usual mashed potatoes, but it is equally good with the Potato, Parsnip, and Scallion Mash (page 361), as well as with any of the skillet vegetables beginning on page 266.
- Or, as I like it, serve simply with its own roasted vegetables.
- When I was testing this roast pork recipe at the Vermont home of my editor, Judith Jones, her cousin dropped by with jugs of the maple syrup he produces on his nearby farm. With the pan sauce on the stove and the pork ready for its last blast of heat, a taste of the syrup inspired this glaze. Though the roast will be wonderful without it, a coating of maple syrup (mixed with mustard to balance the sweetness) gives it a dark-golden veneer and a tantalizing layer of flavor too. (Crusty pieces will be in high demand when people taste the meat.)
- For a regular-size roast, whisk together 2 tablespoons maple syrup-preferably the strong, dark cooking grade of syrup-with 2 tablespoons Dijon or other sharp mustard. After you've started the sauce and the pork is back in the empty roasting pan, brush it all over with the glaze-a thin coat is fine. (If you have a big roast and run out of glaze, just mix up more.) Roast, as instructed, for 5 to 10 minutes more, or until the roast is dark and caramelized.
ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE
Just created this tonight and it's definitely a keeper! The Hubby and I can't wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It's a lovely way to serve an otherwise inexpensive piece of meat.
Provided by The Magpie
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
- Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
- Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
- After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 25.9 g, Fiber 0.6 g, Protein 42 g, SaturatedFat 9.3 g, Sodium 200.2 mg, Sugar 19.8 g
EASY ROAST PORK SHOULDER
Master roast pork with crispy crackling using our easy recipe. This makes for a special Sunday lunch, served with roast potatoes and veg
Provided by Anna Glover
Categories Dinner
Time 3h50m
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
- Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
- Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
- Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.
Nutrition Facts : Calories 592 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.7 milligram of sodium
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