Slowroastedsmokedporkshoulder Recipes

SLOW ROASTED SMOKED PORK SHOULDER

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 ROASTED PORK SHOULDER

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.