FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. 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. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
LOW & SLOW PORK SHOULDER
Make and share this Low & Slow Pork Shoulder recipe from Food.com.
Provided by Dan Churchill
Categories Pork
Time P2DT30m
Yield 1 Pork Shoulder
Number Of Ingredients 23
Steps:
- If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
- Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
- Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
- For The Beans:.
- With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
- Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
- Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
- For The Slaw:.
- Combine all the ingredients and set aside for 30 minutes.
- Serving:.
- Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).
Nutrition Facts : Calories 10952.1, Fat 670, SaturatedFat 229.3, Cholesterol 2583.7, Sodium 18993.3, Carbohydrate 464.1, Fiber 104.9, Sugar 97.1, Protein 747.8
6-HOUR SLOW-ROASTED PORK SHOULDER
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
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
SLOW-ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield about 6 main course servings (
Number Of Ingredients 7
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-ROAST PORK SHOULDER
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
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
PORK SHOULDER ROAST WITH DRY SPICE RUB
Steps:
- Gather the ingredients.
- To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
- Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
- Pat the dry rub into the exterior of the pork roast.
- Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
- Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
- Next, line a shallow roasting pan with foil, and insert a roasting rack.
- Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
- Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
- Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.
Nutrition Facts : Calories 858 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 66 g, SaturatedFat 22 g, Sodium 511 mg, Sugar 6 g, Fat 61 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SLOW-COOKED PORK SHOULDER ROAST
Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.
Provided by Lainelove
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- Cover, and cook on low at least 8 hours.
- Season with salt to taste.
Nutrition Facts : Calories 789, Fat 41.1, SaturatedFat 14.2, Cholesterol 161, Sodium 165, Carbohydrate 25.2, Fiber 3, Sugar 4.8, Protein 41.9
ROASTED PORK SHOULDER WITH SAGE AND CORIANDER
A spice mixture of toasted peppercorns, coriander, garlic, shallots, and sage flavors a pork shoulder that's perfectly succulent after slow, tenderizing cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Toast peppercorns and coriander seeds in a small saute pan over medium-low heat until fragrant, about 5 minutes. Let cool completely. Transfer to a food processor. Add garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste. With processor running, slowly add oil; mix until well combined.
- Untie pork, if tied. Rub pork with spice mixture. Put in a resealable plastic bag, and expel air; seal bag. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days. Let stand at room temperature 1 to 2 hours before cooking.
- Preheat oven to 450 degrees. Roll pork, and tie into a compact log with kitchen twine. Transfer to a small roasting or medium baking pan. Roast 20 minutes. Reduce oven temperature to 350 degrees; continue to cook until an instant-read thermometer inserted into the thickest part registers 150 degrees, about 2 hours 15 minutes. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.
SLOW ROASTED PORK SHOULDER WITH BEER AND MUSTARD SAUCE
Slow Roasted Pork Shoulder with Beer and Mustard Sauce recipe - pork shoulder, roasted low and slow in the oven.
Provided by Mike Vrobel
Categories Main
Time 6h5m
Number Of Ingredients 10
Steps:
- Set the oven to 325°F. If the pork shoulder has a layer of fat, cut the fat in a diamond crosshatch pattern to help it render. Use your fingers to mix the salt, brown sugar, and pepper in a small bowl, breaking up any clumps of brown sugar, then sprinkle evenly over the pork shoulder, working the seasonings into any natural cuts in the meat.
- Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well browned on top, about 45 minutes. Remove the pot from the oven and move the pork and vegetables to a platter with a slotted spoon. (The pork will be fall apart tender. It's OK if it breaks into a couple of chunks).
- Discard the fat in the pot. (Use potholders! The pot handles will be blazing hot - they've been in the oven for six hours.) Put the pot on the stovetop over medium heat, add the beer, and bring to a boil, scraping to loosen the browned bits from the bottom and sides of the pot. Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table.
SLOW COOKER PORK SHOULDER WITH MUSTARD AND SAGE
A delicious pulled pork great on its own with endless leftover possibilities!
Provided by Emily ~ Garlic & Olive Oil
Categories Main Course
Time 8h25m
Number Of Ingredients 6
Steps:
- Spray the slow cooker with nonstick cooking spray.
- Get a long sheet of tin foil (about 1½ - 2 feet), scrunch it up and curve it into a rack. Place "rack" in the slow cooker.
- Liberally season pork all over with salt and pepper.
- In a small bowl, mix mustard, sage, marjoram and garlic together.
- Use your clean hands to spread all over the pork (on all sides, and working it into the crevices).
- Place pork on the "rack" in the slow cooker (fat side up if possible).
- Cook on low for 8-10 hours.
- Remove from slow cooker, let stand for 15 minutes then shred with two forks.
- Serve over polenta.
SLOW ROASTED PORK SHOULDER
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
More about "slow roasted pork shoulder with mustard and sage food"
SLOW-ROAST PORK SHOULDER WITH SAGE, GARLIC AND LEMON ...
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Roast RecipesServings 8Calories 537 per serving
- Heat the oven to 200°C/fan180°C/gas 6. Mix the garlic, sage, zest and oil in a bowl. Season. Snip any string from the pork. Lift the flap where the shoulder blade would have been, then spread the marinade all over the meat. Tie up the pork with kitchen string so it keeps its shape.
- Line a roasting tin with a double layer of foil, then sit the pork on top, skin-side up. Pull the foil up around the pork to form a smaller tray. Pour the wine into the foil tray, to about 3cm up the side of the meat. Pat the skin dry with kitchen paper, then sprinkle over sea salt and rub it into the skin. Roast for 25 minutes.
- Turn the oven to 130°C/fan110°C/gas ½, then cook for 5-5½ hours until a digital thermometer pushed into the middle of the pork reads 65-70°C. Check it now and then – it will shrink, so push the foil in closer.
- When ready, remove the pork from the oven and turn the temperature up as high as it will go. Pour the juices from the foil into a jug and set aside. Close the foil up around the meat tightly so only the skin is exposed, then put it in the top of the oven for 20-25 minutes (check it’s not burning) until the skin is crisp, deep golden and slightly bubbled.
DORSET PORK AND CIDER CASSEROLE WITH MUSTARD AND SAGE ...
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 2 hrs 50 minsCategory Casserole RecipesCalories 576 per serving
- Heat the oven to 170°C/150°C fan/ gas 3½. Put a large, flameproof casserole over a medium-high heat, add 1½ tablespoons of the oil, then the bacon lardons, and fry slowly until crisp and brown. Lift onto a plate using a slotted spoon.
- Heat the rest of the oil in the casserole and brown the pork in 2 batches, setting it aside with the bacon when ready. Put the shallots in the pan and fry until golden all over. Set aside with the pork and bacon.
- Put half the butter and the chopped onion in the pan, cover and cook for 10 minutes until soft and lightly browned. Return the pork and bacon to the pan, pour over the cider and stock, stir in the sage and bring to the boil, stirring now and then. Cover with foil and the lid, then transfer to the oven to cook for 1½hours.
- Stir the celery and shallots into the casserole, re-cover and return to the oven for a further 30 minutes, by which time the meat and vegetables should be tender.
EASY SLOW-ROASTED PORK SHOULDER RECIPE: PLUS, PORK ...
From masterclass.com
2.7/5 (47)Category DinnerCuisine AmericanTotal Time 5 hrs 45 mins
- 1. Preheat the oven to 275°F. Season the pork shoulder generously with salt. In the bowl of a food processor, combine black pepper, garlic cloves, rosemary, and sage and puree. Drizzle olive oil while the food processor is running until a smooth paste forms.
- 2. Use your hands to spread the garlic paste over the pork shoulder. Transfer shoulder to an oven-safe roasting bag and set inside a roasting pan, or make your own "bag" by covering a roasting pan pan and the shoulder in aluminum foil. Roast until tender, about 5 hours.
- 3. Transfer drippings from the roasting bag or foil-lined roasting pan to a medium saucepan. Discard the roasting bag or foil and return the pork to the roasting pan. Use a ladle to skim fat from the top of the cooking liquid and bring to a boil over medium-high heat. Lower to a simmer.
- 4. Increase oven temperature to 400°F and return the pork to the oven and roast uncovered, basting frequently with the simmering juices, until nicely browned, about 30 minutes. Pour any extra juices over the pork and let rest at room temperature for 10–15 minutes. Slice pork or shred using a fork.
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE …
From bonappetit.com
4/5 (297)Estimated Reading Time 40 secsServings 8
- Place a rack in lower third of oven; preheat to 325°. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
- Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).
SLOW-ROASTED SHOULDER OF PORK RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8-10Estimated Reading Time 7 minsCategory MAINSTotal Time 20 mins
- Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.
- Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.
- Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Do not allow the garlic to burn.
- 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 the oven uncovered for 30 minutes.
SLOW-ROAST PORK WITH ROOT VEGETABLES - RECIPES - HAIRY BIKERS
From hairybikers.com
Servings 4Total Time 1 hr
SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND ...
From finecooking.com
4.8/5 (38)Category Main CourseCuisine AmericanCalories 630 per serving
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE
From thebacklabel.com
Author Bon Appétit
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE …
From epicurious.com
3.4/5 (19)Servings 8
CAT CORA'S HIRINO PSITO, SLOW ROASTED PORK, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory Main DishServings 4Total Time 50 mins
- Make 5 slits each on the top and bottom of the roast and insert a garlic clove and sage leaf into the slit. Wrap the roast in plastic wrap and refrigerate over night.
- Preheat oven to 250. Place flour on a plate and pat flour on pork, coating all sides. Dust off excess flour. Hear oil in a large skillet over medium high heat. Brown pork on all sides, until golden brown, about 15 minutes.
- Transfer meat to roasting pan. Combine 1/2 cup of Alma?s mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.
SLOW COOKER PERNIL (ROASTED PORK SHOULDER) - MY DOMINICAN ...
From mydominicankitchen.com
4.8/5 (17)Total Time 9 hrs 10 minsCategory Main Course, Main DishCalories 355 per serving
- In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar and lime juice.
- Using a pointy knife, poke holes into the pork shoulder. Rub the seasoning mixture all over the meat pushing some of the seasoning into the small holes. Cover and place in the refrigerator. Let marinate overnight.
- The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least 3/4 of the meat inside the slow cooker. Cook on low for about 8 hours.
- Once the meat is tender, carefully transfer it to a roasting pan. Roast in the oven at 450 degrees until brown and crispy, about 1 hour. Take out of the oven and let rest for 15 minutes. Shred the meat using two forks.
SLOW-ROASTED PORK SHOULDER RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (17)Calories 521 per serving
- Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
- Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. 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° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.
- About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth 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 (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.
SLOW ROASTED PORK SHOULDER - HOW TO FEED A LOON
From howtofeedaloon.com
4.9/5 (47)Calories 281 per servingCategory Entree
SLOW ROASTED PORK SHOULDER - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
5/5 (3)Total Time 14 hrs 15 minsCategory MainCalories 550 per serving
- The night before roasting, put the the pork shoulder fat side up in a roasting pan, rub it all over with sage and salt, and then cover it and put it in the refrigerator overnight.
- 1-2 hours before you are going to start cooking, take it out of the refrigerator and let it sit on the counter to warm up a bit.
SHREDDED SLOW-ROASTED HERB DIJON PORK SHOULDER | FOR THE ...
From fortheloveofcooking.net
Reviews 8Estimated Reading Time 2 mins
SLOW COOKED CREAMY SHOULDER OF PORK ... - PUDDLE DUCK FOOD
From puddleduckfood.com
Estimated Reading Time 1 min
SLOW-ROASTED RECIPES THAT YOU SET AND FORGET | BON APPéTIT
From bonappetit.com
Author Bon AppétitEstimated Reading Time 40 secs
GREEK-STYLE SLOW-ROASTED PORK SHOULDER - THE FAMILY DINNER ...
From thefamilydinnerproject.org
Estimated Reading Time 40 secs
MUSTARD SAGE PORK SHOULDER - AMERICA'S TABLE
From americas-table.com
Estimated Reading Time 1 min
STRETCH THE WEEKEND WITH SLOW-ROASTED PORK SHOULDER
From yahoo.com
Author Yahoo FoodEstimated Reading Time 1 min
10 BEST ROASTED PORK SHOULDER WITH POTATOES RECIPES | YUMMLY
From yummly.com
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE
From mastercook.com
ROASTED PORK SHOULDER RECIPES
From tfrecipes.com
11 SUPER SHREDDY PORK SHOULDER RECIPES | SALON.COM
From salon.com
SAGE PORK ROAST RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPES/SLOW-ROASTED-PORK-SHOULDER-MUSTARD-SAGE.MD AT ...
From github.com
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE RECIPE ...
From keeprecipes.com
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE | RECIPE ...
From pinterest.ca
SLOW OVEN COOKED PORK TENDERLOIN - ALL INFORMATION ABOUT ...
From therecipes.info
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE | RECIPE ...
From pinterest.com
10 BEST PORK SHOULDER STEAKS SLOW COOK RECIPES - YUMMLY
SLOW COOKED ROAST PORK SHOULDER RECIPE - FOOD NEWS
From foodnewsnews.com
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE | SLOW ...
From pinterest.com
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE ...
From keeprecipes.com
SLOW-ROASTED PORK NECK WITH SAGE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love