Roast Pork Shoulder Recipes

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ROASTED PORK SHOULDER



Roasted Pork Shoulder image

When I discovered Puerto Rican food, I was hooked. I've made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. -Joanne Morgan, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup white wine vinegar
1/2 cup olive oil
12 garlic cloves, peeled
1/4 cup minced fresh cilantro
3 tablespoons kosher salt
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons whole peppercorns
1 boneless pork shoulder butt roast (3 to 4 pounds)
10 cups water

Steps:

  • In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 340 calories, Fat 23g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1050mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

Provided by Rick B2

Categories     < 4 Hours

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 -5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or mesquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Rub roast well on all sides with liquid smoke.
  • Combine salt, garlic powder and pepper in a bowl and mix well.
  • Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
  • Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
  • Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
  • Remove from oven and pan-- let roast cool for a few minutes.
  • Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
  • Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

SLOW-ROASTED PORK SHOULDER



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

GARLIC-ROASTED PORK SHOULDER



Garlic-Roasted Pork Shoulder image

Provided by Maggie Ruggiero

Categories     Garlic     Pork     Roast     Winter     Oregano     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
Accompaniment: lime wedges

Steps:

  • Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
  • Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
  • Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
  • Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
  • Meanwhile, preheat oven to 350°F with rack in middle.
  • Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
  • Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
  • Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

EASY PORK SHOULDER



Easy Pork Shoulder image

Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 5h

Yield Makes 8 to 10 cups

Number Of Ingredients 3

1 boneless pork shoulder (7 pounds)
Coarse salt and ground pepper
1/2 cup water

Steps:

  • Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

Nutrition Facts : Calories 471 g, Fat 28 g, Protein 52 g

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.

EASY ROAST PORK SHOULDER



Easy roast pork shoulder image

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

2kg pork shoulder joint
1 tbsp vegetable oil
1½ tsp fine sea salt
1 large onion, sliced

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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