Best Oven Roasted Pork Shoulder Food

ROASTED PORK SHOULDER

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.

OVEN-ROASTED PULLED PORK SANDWICHES

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• Preheat the oven to 300 degrees F.
• Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
• To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
• Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

SIMPLE ROASTED 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.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.

EASY ROAST PORK SHOULDER

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.