Slow Roasted Smoked Pork Shoulder Recipes

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SLOW ROASTED SMOKED PORK SHOULDER



Slow Roasted Smoked Pork Shoulder image

It's an inexpensive,EASY and completely delicious way to cook a smoked shoulder. (They go on sale for $0.88/lb here and I buy LOTS) It's like that infomercial...set it, and forget it. Also an awesome change from chicken wings for a snack during the big game. The variations are endless but the method of cooking remains the same.

Provided by Corilayn

Categories     One Dish Meal

Time 7h2m

Yield 14 sandwiches, 6 serving(s)

Number Of Ingredients 4

6 lbs smoked pork shoulder
1 tablespoon salt
1 tablespoon pepper
3 tablespoons garlic powder

Steps:

  • Turn oven on to 300.
  • Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
  • Score fat lightly in a diamond pattern, not piercing through to the meat.
  • Rub salt, pepper and garlic on the fat.
  • Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
  • Remove tin foil and reduce oven to 225.
  • Continue roasting for 4 hours.
  • Remove from oven and drain drippings if desired.
  • Turn oven up to 450-500.
  • Place pork back in oven until fat is crispy and browned, about 5-10mins.
  • Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
  • Remove meat and tear apart with 2 forks.
  • Toss with favorite BBQ sauce and serve on buns.
  • *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
  • Enjoy!

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

SMOKED PORK SHOULDER (SMOKER OR PIT)



Smoked Pork Shoulder (Smoker or Pit) image

This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h30m

Yield 2 roasts

Number Of Ingredients 16

2 pork shoulder, roasts
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic powder
2 tablespoons white salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon cumin
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
3 tablespoons salt
2 tablespoons Worcestershire sauce

Steps:

  • Mix all the spice mixture together until combined.
  • In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
  • Remove the roasts from the fridge.
  • If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
  • Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
  • Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
  • Cook on a pit or smoker for 1 hour per pound at 225 degrees.

Nutrition Facts : Calories 735, Fat 4.9, SaturatedFat 0.8, Sodium 17724.1, Carbohydrate 179, Fiber 14.6, Sugar 141, Protein 9.4

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

LOW AND SLOW ROASTED PORK SHOULDER



Low and Slow Roasted Pork Shoulder image

An easy, slow roasted pork shoulder cooked in the oven over low heat.

Provided by Jill Castle

Categories     Uncategorized

Time 7h45m

Number Of Ingredients 13

10# bone-in pork shoulder
Rub:
8 cloves of garlic, mashed
1 tablespoon salt
½ tablespoon pepper
1 tablespoon thyme
1 tablespoon oregano
3-4 tablespoons olive oil
Pan Fixins':
2 onions, sliced
2 cups chicken broth, plus more for basting
1-12 ounce amber beer
1-2 teaspoons chile flakes

Steps:

  • Preheat oven to 450 F
  • Place pork shoulder on a rack in a roasting pan.
  • Mix garlic, salt, pepper, thyme, oregano and olive oil in a small bowl.
  • Rub all over the pork shoulder.
  • Roast, uncovered, at 450 F for 45 minutes.
  • Remove the pork shoulder from the oven; decrease heat to 225 F.
  • Add sliced onions, chicken broth, beer and chili flakes to the bottom of the roasting pan. Baste the pork with the pan liquids.
  • Tent tin foil over the roast and return to the oven. Check every hour or so and baste the roast with liquids from the pan; add more chicken broth if needed.
  • Roast about 7 to 8 hours, basting every hour.
  • The roast is done when the internal temperature is 170-175 F.
  • Let the roast rest for 20-30 minutes. Remove skin and fat before carving.

Nutrition Facts : Calories 101 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 696 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

ROAST PORK SHOULDER



Roast Pork Shoulder image

Provided by Justin McChesney-Wachs

Categories     Main

Time 7h15m

Number Of Ingredients 8

6 to 12 pound Bone-In Pork Shoulder ((this one is 11.6 lbs))
4 Chopped Garlic Cloves
2 tbsp Chopped Fresh Rosemary
1 tbsp Chopped Fresh Thyme
1 tbsp Olive Oil
2 tbsp Diamond Kosher Salt ((or to taste))
2 tsp Sugar
2 tsp Ground Black Pepper

Steps:

  • Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.
  • Prep the pork shoulder by patting it dry on all sides with paper towels and trim excess fat. With a very sharp knife, score the fat side with a 1/2" crosshatch pattern going all the way through the fat down to the skin.
  • Apply the rub marinade on all sides and either ideally cover and refrigerate overnight or let it sit out for a few hours to marinate.
  • 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. Use an instant-read probe thermometer to verify.
  • Rest uncovered for 30 minutes or longer. The temperature will rise another 5 to 10 degrees.
  • Optional sear for even crispier skin: If your roast didn't get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes or longer, preheat your oven to 450° F. Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.
  • Serve it by slicing or shredding. Serve warm.

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.

CHEF JOHN'S PAPER PORK SHOULDER



Chef John's Paper Pork Shoulder image

This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h45m

Yield 6

Number Of Ingredients 10

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 (7 pound) pork shoulder roast
Unbleached parchment paper
Heavy duty aluminum foil

Steps:

  • Preheat oven to 225 degrees F (110 degrees C).
  • Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
  • Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
  • Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
  • Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
  • Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
  • Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

Nutrition Facts : Calories 696 calories, Carbohydrate 4.6 g, Cholesterol 208.5 mg, Fat 49.8 g, Fiber 0.7 g, Protein 54.4 g, SaturatedFat 18.3 g, Sodium 2079.6 mg, Sugar 2.6 g

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