Slow Roasted Pork Shoulder And Roasted Pork Stock Recipes

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6-HOUR SLOW-ROASTED PORK SHOULDER



6-hour slow-roasted pork shoulder image

This next-level Sunday roast is well worth the wait - just try to resist that perfect crackling.

Provided by Jamie Oliver

Categories     Pork Recipes     Pork     Father's day     Sunday lunch

Time 6h15m

Yield 4

Number Of Ingredients 7

2 kg higher-welfare pork shoulder, bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Steps:

  • Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 220°C/425°F/gas 7.
  • Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
  • Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
  • Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
  • Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
  • Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
  • Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
  • Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
  • Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
  • When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
  • Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

Nutrition Facts : Calories 749 calories, Fat 49.1 g fat, SaturatedFat 16.8 g saturated fat, Protein 66.3 g protein, Carbohydrate 11 g carbohydrate, Sugar 7.5 g sugar, Sodium 1.2 g salt, Fiber 2.7 g fibre

ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE



Ultra-Crispy Slow-Roasted Pork Shoulder Recipe image

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 9h5m

Yield 12

Number Of Ingredients 2

1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to middle position and preheat oven to 250°F (121°C).

Nutrition Facts : Calories 720 kcal, Carbohydrate 0 g, Cholesterol 266 mg, Fiber 0 g, Protein 80 g, SaturatedFat 15 g, Sodium 277 mg, Sugar 0 g, Fat 42 g, ServingSize serves 8 to 12, UnsaturatedFat 0 g

SLOW-ROASTED PORK SHOULDER AND ROASTED PORK STOCK



Slow-Roasted Pork Shoulder and Roasted Pork Stock image

Yes, this is a time consuming recipe, but really you are getting an amazing roast dinner one night and an incredibly rich stock that can be used right away or frozen for later use. I like this for use as a base stock in homemade Chashu Ramen, but would also be wonderful in other hearty soups.

Provided by Meghan

Categories     Stocks

Time 18h25m

Yield 10 serving(s)

Number Of Ingredients 15

1 (7 -8 lb) pork, picnic shoulder bone-in, skin-on
7 garlic cloves
1 tablespoon coarse salt
1 tablespoon italian seasoning, blend
1/2 teaspoon fresh ground pepper
1 onion, peeled and sliced thickly
1 carrot, rinsed and sliced thickly
2 cups red wine
5 cups chicken broth
2 onions, peeled and sliced thickly
2 carrots, rinsed and sliced thickly
5 sprigs thyme
2 bay leaves
4 garlic cloves, peeled, roughly chopped
10 cups water

Steps:

  • FOR THE ROAST:.
  • Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
  • In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
  • Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
  • Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
  • About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
  • Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
  • FOR THE STOCK:.
  • Preheat oven to 400°.
  • Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
  • Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
  • Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
  • Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
  • At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.

Nutrition Facts : Calories 758.5, Fat 31.4, SaturatedFat 11, Cholesterol 272.9, Sodium 1287.3, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 96

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.

SLOW ROASTED PORK SHOULDER



Slow Roasted Pork Shoulder image

Provided by Food Network

Categories     main-dish

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 16

One 3 1/2-pound pork shoulder, boned and tied
Salt and pepper to taste
2 tablespoons vegetable oil
1 leek, white and pale green part only, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
12 peeled garlic cloves
6 peeled shallots
2 sprigs fresh thyme
5 sprigs parsley
1/2 cup balsamic vinegar
1 cup ruby port
1 bottle Cabernet Sauvignon
3 quarts veal or chicken stock, or canned beef broth
2 tablespoons tomato paste
1 tablespoon unsalted butter

Steps:

  • Season the pork shoulder with salt and pepper.
  • In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
  • Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
  • Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

Serve this roasted pork shoulder with yellow rice and a salad.

Provided by vpecchia

Time 7h20m

Yield 12

Number Of Ingredients 8

8 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon white vinegar
1 (1.41 ounce) package sazon seasoning
1 teaspoon adobo seasoning
1 teaspoon ground black pepper
1 teaspoon dried Mexican oregano
1 (5 pound) skin-on, bone-in pork shoulder (picnic) roast

Steps:

  • Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
  • Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
  • Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
  • Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
  • Let meat rest for 10 minutes before slicing.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 1 g, Cholesterol 74.5 mg, Fat 20 g, Fiber 0.2 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 556.9 mg

SLOW-ROAST PORK SHOULDER



Slow-roast pork shoulder image

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Provided by James Martin

Categories     Dinner, Main course

Time 6h50m

Number Of Ingredients 7

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

Steps:

  • In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  • Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  • Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  • Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  • Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium

SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE



Slow Roasted Pork Shoulder With Peach Sauce image

Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM

Provided by DrGaellon

Categories     Pork

Time P1DT6h

Yield 12 serving(s)

Number Of Ingredients 10

1 (6 -8 lb) bone-in pork shoulder (Boston butt)
1/3 cup kosher salt
1/3 cup packed light brown sugar
ground black pepper
2 cups frozen peaches or 2 fresh peaches, cut into 1/2-inch wedges
2 cups dry white wine
1/2 cup granulated sugar
5 tablespoons unseasoned rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Steps:

  • FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  • Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
  • Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
  • FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  • Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.

Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2

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From masterclass.com


SLOW-ROASTED PORK SHOULDER RECIPE - GFF MAGAZINE
In a bowl, mix the garlic paste, orange and lemon juices, salt, vinegar, oregano, and pepper until combined. With a sharp knife cut about 15 (½-inch-deep) slits into the pork. Rub the marinade all over the roast, including into the incisions and scored skin. Transfer to a large ziplock plastic bag or container with a cover and marinate ...
From gffmag.com


SLOW-ROASTED PORK SHOULDER RECIPE — EAT THIS NOT THAT
2019-12-11 The night before cooking, rub the pork all over with the salt and the granulated sugar. Cover and return to the refrigerator to brine overnight. Preheat the oven to 300°F. Place the pork in a large baking dish and roast on the bottom rack, using a baster or a large spoon to baste the pork every 30 minutes or so.
From eatthis.com


SLOW ROASTED PORK SHOULDER | LARISSA TABORYSKI
Stir in ¼ cup of olive oil and the vinegar to make a thick paste. Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven. Check the meat after 2 hours and add a little ...
From convectionkitchen.com


SLOW ROASTED PORK SHOULDER | GARDEN IN THE KITCHEN
2021-08-01 Bake at 450F degrees for 25 minutes then reduce oven temperature to 280F degrees and roast the pork for about 3-4 hours depending on the size of the pork. The internal temperature of the thickness part of the pork should register 180F – 190F degrees for pulled pork*. Reserve pork juices if making pulled pork.
From gardeninthekitchen.com


SLOW-ROASTED SHOULDER OF PORK RECIPE - LOS ANGELES TIMES
2005-03-09 Remove the roast from the pot, add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fatty side up, and roast in …
From latimes.com


21 CROCKPOT BONE IN PORK SHOULDER ROAST RECIPES
Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
From selectedrecipe.com


PORK SHOULDER PICNIC ROAST RECIPE [CRISPY SKIN & SLOW ROASTED]
Preheat oven to 250 and rub salt and spices over the entire pork shoulder. Place onto a wire rack sitting over a baking sheet covered in foil. Bake for 8-10 hours (more or less depending on size) or until internal temperature is about 190F. Remove meat from oven and cover with foil. Let this rest for 15 minutes.
From ruled.me


SLOW-ROASTED PORK SHOULDER - SAVOR THE BEST
2022-06-11 Allow the pork shoulder to sit for 30 minutes at room temperature. Preheat the oven to 275°F. Transfer the pork to a Dutch oven or heavy bottomed pot with a lid. Add the chicken broth, apple cider vinegar and BBQ sauce. The liquid should reach to 2/3 up the sides of the pork. Do not cover the pork with liquid.
From savorthebest.com


PORK ROAST WITH CRISPY CRACKLING - RECIPETIN EATS
2020-12-16 Roast at 160°C/320°F (140°C fan) for 2 1/2 hours to make the flesh tender and juicy, then at 250°C/485°F for 30 minutes to make the crackling crispy. Note: This pork roast is slow roasted, so the flesh is almost fall-apart tender (like with Pulled Pork) but it’s not quite at that point, it can still be carved like traditional pork roasts. 3.
From recipetineats.com


SLOW ROASTED PORK SHOULDER WITH FENNEL, LEMON AND ROSEMARY
2016-12-09 Mix garlic, lemon juice, olive oil, fennel seed, thyme, salt, pepper and rosemary in a small bowl. Rub mixture all over the pork and inside where the bone was removed. Tie the roast together with butcher twine. Place pork in a 2 gallon x-large re-sealable bag or in a baking dish.
From healthyseasonalrecipes.com


21 PORK LOIN BLADE ROAST SLOW COOKER RECIPE - SELECTED RECIPES
Cover the slow cooker and cook on the LOW setting until a probe thermometer inserted in the thickest part of the loin reaches 145°F, 3 1/2 to 4 hours. Turn the slow cooker to warm and rest for 15 minutes before slicing. Turn the slow cooker off or to the WARM setting and let the pork loin rest for 15 minutes.
From selectedrecipe.com


SLOW ROASTED PORK SHOULDER - JUST A LITTLE BIT OF BACON
2016-02-29 Uncover the roast and put it in the oven. Cook the roast for about 2 1/2 - 3 1/2 hours, or until the meat is mostly tender. (It will still be a little tough in the middle.) Check at 2 1/2 hours to see how it's doing, and then each 1/2 hour after. Add the wine, 1 cup of water, the carrots and the parsnips. Cook for 1 hour.
From justalittlebitofbacon.com


EASY FALL-APART ROASTED PORK SHOULDER RECIPE - THE MOM 100
2019-10-18 Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours. Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit.
From themom100.com


SLOW ROASTED PORK | SUNDAY ROAST RECIPE - THE HAPPY FOODIE
Heat the oven to 240°C/220°C fan/gas 9. Mix the carrots, onions, celery and garlic and spread over the base of a medium roasting tin. Place the pork on top, skin side up. Pour around the wine and stock and cover with a large tent of foil. Make sure the foil doesn’t touch the pork, and seal it really well around the rim.
From thehappyfoodie.co.uk


ROAST PORK SHOULDER WITH GARLIC AND HERB CRUST
2020-03-28 Preheat the oven to a low 275° F / 135° C. Place the roast on a double foil-lined rimmed baking sheet or roasting pan. You can also use a wire rack to set the roast on so the air circulates all the way around. When the internal temperature of the roast reaches 175° F, remove it from the oven.
From saltpepperskillet.com


SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE RECIPE
2014-02-12 Place a rack in lower third of oven; preheat to 325°F. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it …
From epicurious.com


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