Roasted Pork Shoulder From Bon Appetit Revised No Glaze Food

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.

GRILLED PORK SHOULDER WITH BUTTER VINEGAR SAUCE

Steps:

• Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden brown and starting to pop, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to a small bowl and mix in oregano. Place pork on a wire rack set inside a rimmed baking sheet and rub with oil. Season all over with 1 Tbsp. salt, then rub with spice mixture, packing it on. Let sit at room temperature 2 hours or chill, uncovered, up to 2 days.
• Bring chiles, vinegar, butter, and sugar to a simmer in a small saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is reduced by about a third, about 5 minutes. Season with salt; cover and keep warm over low heat until ready to use.
• Prepare a grill for medium heat. Drizzle pork all over with oil, then grill, turning every 5 minutes or so, until extremely, gorgeously browned and crisp and an instant-read thermometer inserted into thickest part registers 120°F, 35-45 minutes. Continue to grill, brushing with sauce and turning not quite every minute (you're going to see flare-ups, but don't worry), until pork is glazed and shiny and temperature on thermometer has risen to 130°F, 5-10 minutes more. Transfer pork to a platter and let rest 30 minutes; reserve remaining sauce.
• Transfer pork to a cutting board and pour any accumulated juices on platter into reserved sauce. Return sauce to a simmer. Slice pork against the grain ¼" thick. Arrange on platter, spoon some sauce over, and season with salt. Serve remaining sauce alongside.
• Cooks' Note
• If using a charcoal grill, a bed of medium-hot coals will gradually lose heat. Get a chimney started when the meat first hits the grill. About halfway through, throw some new glowing coals on the pile to keep things going.

ROASTED PORK SHOULDER FROM BON APPETIT (REVISED, NO GLAZE)

Steps:

• Crush fennel seeds and peppercorns. Mix with kosher salt and sugar. Rub generously on pork. Wrap in Saran wrap overnight in refrigerator. Preheat oven to 325 degrees. Place pork shoulder on roasting rack in roasting pan. Pour two cups of water into bottom of roasting pan. Wrap the roasting pan tightly in foil. Cook for 4:45 for 6 lb. roast, longer for larger roast. Heat roast to 195 degrees. Once at 195 degrees, remove foil. Turn oven to 500 degrees and brown roast so that there is an even browned surface. Should take around 12 minutes but watch closely. Garnish with greens. Serve with Mezzetti's pickled vegetables and toasted baguette slices.

STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES

Steps:

• Pork:
• Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
• Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
• Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
• Glaze and assembly:
• Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
• Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
• Do Ahead
• Pork can be roasted 2 days ahead. Let cool; cover and chill.

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.

ROASTED PORK SHOULDER

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.