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
SLOW ROASTED SMOKED PORK SHOULDER
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
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 COOKER PORK SHOULDER
Easy and versatile. After it's cooked I pull it apart and then separate it, to make 2 different meals by changing up the sauce. I will post the sauce recipes separately. :-)
Provided by Corilayn
Categories Pork
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Score fat cap on the pork shoulder in a diamond pattern.
- Rub the shoulder with the Worcestershire sauce and liquid smoke, use enough to cover entire shoulder.
- Combine spices and rub on top and sides.
- Layer onions on the bottom of the slow cooker and place shoulder on top.
- Cover and refrigerate overnight, not necessary but recommended.
- Remove and allow to come to room temperature.
- Drizzle honey all over the top, enough to thinly cover.
- Cook on low for 6 - 10 hours, it depends on the meat and how you like it.
- Pull meat apart with a couple forks and it's ready for 'dressing'.
- After that, the possibilities are endless.
- I took half the meat and put it back in the slow cooker on warm with 1 cup of bbq sauce and a cup of cola mixed with meat for 30 mins.
- Served with baked beans and rice tonight.
Nutrition Facts : Calories 951.3, Fat 68.1, SaturatedFat 23.6, Cholesterol 268.4, Sodium 691.9, Carbohydrate 15.1, Fiber 1.1, Sugar 10.8, Protein 65.8
SLOW-COOKED PULLED PORK SHOULDER
Very tasty, very easy pork shoulder recipe. It practically pulls itself. Great for sandwiches, burritos, or with rice. Serve in sandwich buns with your favorite barbecue sauce, if you're so-inclined.
Provided by Dan
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
- Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
- Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 53.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 2333.4 mg, Sugar 11.4 g
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.
FOOLPROOF SLOW-ROASTED PORK SHOULDER
Steps:
- Gather the ingredients.
- Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
- Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
- Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
- Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
- Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
- Slice, serve, and enjoy.
Nutrition Facts : Calories 655 kcal, Carbohydrate 3 g, Cholesterol 195 mg, Fiber 0 g, Protein 53 g, SaturatedFat 16 g, Sodium 861 mg, Sugar 3 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
DELICIOUS AND EASY TO MAKE SMOKED PORK SHOULDER ROAST RECIPE
This great recipe for smoked pork shoulder roast is a wonderful way to get your protein and satisfy those hunger pains. This dish will be ready in about 8 hours from start to finish, depending on the size of your roast. You can serve this with mashed potatoes and vegetables or enjoy it on its own! Get ready for a delicious mouth-watering meal that you can make right at home!
Provided by Joyce Marrero
Categories Main Dishes
Time 8h40m
Number Of Ingredients 6
Steps:
- 1. Prepare your smoker according to the manufacturer's instructions. Once the smoker has smoked for 5 to 10 minutes, set the heat to 250 degrees. 2. While the smoker is getting ready, coat the pork shoulder roast in olive oil and then cover in the dry rub mixture. Next, rub the seasonings into the meat, making sure to coat the entire surface. 3. Place your pork shoulder roast on one side of the grate in the smoker. On the other side, you'll want to place an aluminum foil 8" pan filled with water. Smoke the meat for 4 hours, keeping the temperature between 250 to 275 degrees. 4. Combine the apple juice and apple cider vinegar in a spray bottle and spray the roast down every hour for the first 4 hours of smoking. 5. Once the roast has smoked for 4 hours and reached an internal temperature of at least 145, wrap the roast in aluminum foil and continue to smoke for another 4 hours or until the internal temperature reaches 200 degrees. You can pull the meat anywhere from 195 to 205 degrees. 6. Allow the meat to rest in the aluminum foil for at least 20 minutes before serving. 7. To serve, you can use two forks to shred the meat. You can serve the meat with or without sauce.
Nutrition Facts : Calories 1080 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 327 milligrams cholesterol, Fat 79 grams fat, Fiber 0 grams fiber, Protein 84 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 248 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 43 grams unsaturated fat
ROAST PORK SHOULDER
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.
LOW AND SLOW ROASTED PORK SHOULDER
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
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
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 250°F (121°C).
Nutrition Facts : Calories 720 kcal, Carbohydrate 0 g, Cholesterol 266 mg, Fiber 0 g, Protein 80 g, SaturatedFat 15 g, Sodium 277 mg, Sugar 0 g, Fat 42 g, ServingSize serves 8 to 12, UnsaturatedFat 0 g
SLOW SMOKED PORK SHOULDER WITH NAPA CABBAGE SLAW AND QUESO FRESCO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
- Remove the pork from the refrigerator 30 minutes before cooking.
- Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
- Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
- Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.
- Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
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Servings 4-6Total Time 2 hrsCategory Main-Course
- 3. In a mortar and pestle or blender, grind or blend remaining ingredients except lime to make a paste.
- 4. Turn shoulder skin side down and make several incisions in the meat. Massage the paste into the meat but not the skin.
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.
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4.5/5 (17)Total Time 15 hrs 20 minsCategory Smoked RecipesCalories 4035 per serving
- Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder.
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SLOW-COOKED PORK SHOULDER IN THE OVEN - TIMEA'S KITCHEN
From timeaskitchen.com
5/5 (1)Total Time 3 hrs 40 minsCategory Dinner, Lunch, Main CourseCalories 761 per serving
- Put all the spices in a little bowl: the vegetable mix, garlic powder, smoked paprika, caraway powder, sweet paprika, chopped thyme, sea salt and 2 tbsp sunflower oil and mix them first.
- Put the meat in a bowl, pour the spice paste over it and massage it lightly on all sides so that these spices reach everywhere.
- Took an oven tray, in which add two tablespoons of sunflower oil and then placed the seasoned meat in it for the beginning with the skin down.
- Add to the tray the half red pepper cut into coarser slices and about a cup of water (200 ml) and season it with half a teaspoon of sea salt.
SLOW ROASTED PORK SHOULDER (BEST PORK SHOULDER RECIPE ...
From fitfoodiefinds.com
5/5 (2)Total Time 8 hrs 20 minsCategory PorkCalories 274 per serving
- Preheat the oven to 250ºF and cover a baking sheet with tin foil. Then, set a wire rack on top of the tin foil.
- Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix.
- Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. Be sure the whole pork shoulder is covered in dry rub.
- Heat a large pan or cast-iron skillet over medium/high heat. Add butter. When the butter has melted and is sizzling add the pork shoulder to the pan and cook on each side of the pork shoulder for 2-3 minutes or until brown.
SLOW SMOKED PORK SHOULDER : 4 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Prep. I injected the shoulder while it was still in the vacuum packaging (I put it in a garbage bag so it wouldn't leak everywhere in the refrigerator).
- Cooking. We used hickory and pecan wood for this shoulder. Start some charcoal (doesn't matter what type) and use that as the heat. I let the shoulder have some smoke for 4 hours (sometimes I will do up to 5 hours) at 220 degrees.
- Wrapping and Finishing. After 4 or 5 hours (it depends on the color of the meat), pull it off and get ready to wrap it. I put it in a pan this time but normally I wrap it all in an aluminum cocoon of goodness.
- Finishing. After the internal temperature reaches 190 degrees, go ahead an pull the shoulder off of the heat source for an hour. Much like a brisket, the pork shoulder needs to rest and soak up the juices again.
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.
BRINED SMOKED PORK SHOULDER - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Cuisine American, Barbecue, BBQTotal Time 58 hrs 20 minsCategory Main CourseCalories 307 per serving
- Rinse the meat under cold running water and blot dry it with paper towels. Place the prepared pork shoulder into a 2-gallon size zip-top bag and set aside.
- Combine the brine solution in a large bowl. Whisk the solution until the salt dissolves completely. Allow the brine to sit undisturbed for about 5 minutes. This will allow the red crushed pepper flakes to rise to the top, which will keep the meat injector from clogging up.
- On the day of the smoke, remove the pork shoulder from the brine and pat dry with paper towels. Reserve the brine solution to use in the water pan underneath the meat on the smoker.
- To score the meat, use a sharp knife to make diagonal cuts approximately 1 to 2-inches apart across the skin of the shoulder. Allow the knife to penetrate the skin and fat without slicing into the meat below. Next, turn the meat 90 degrees and make a crosshatch score across the skin in the opposite direction. (see the photo above)
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- Combine the brown sugar, salt, Ancho chili, coriander, paprika, garlic powder, black pepper, cumin and cayenne in a small dish.
- Brush olive oil over the surface of the pork shoulder, then sprinkle liberally with the spice rub, massaging it into any cracks and crevices. Allow the pork shoulder to sit for 30 minutes at room temperature.
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- Rinse off pork shoulder with water and pat dry with a paper towel. Rub with liquid smoke (my pork shoulder weighed almost 8 pounds and I used about 2 tablespoons of liquid smoke).
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