Slow Roasted Smoked Pork Shoulder Food

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SLOW-ROAST PORK SHOULDER



Slow-roast pork shoulder image

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

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

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



Slow Roasted Smoked Pork Shoulder image

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

6 lbs smoked pork shoulder
1 tablespoon salt
1 tablespoon pepper
3 tablespoons garlic powder

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



Slow Cooker Pork Shoulder image

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

5 lbs pork shoulder
2 -3 tablespoons Worcestershire sauce
2 -3 tablespoons liquid smoke
1 teaspoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon smoked paprika (optional)
3 -4 tablespoons honey
2 medium onions, sliced

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



Slow-Cooked Pulled Pork Shoulder image

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

1 (3 pound) pork shoulder
4 cups water, or as needed
8 cups white vinegar, or as needed
¼ cup kosher salt
1 large onion, cut into 8 wedges
1 tablespoon ground cumin
1 tablespoon ground mustard
1 tablespoon chili powder
½ cup brown sugar

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



6-hour slow-roasted pork shoulder image

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

2 kg higher-welfare pork shoulder, bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

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



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

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



Foolproof Slow-Roasted Pork Shoulder image

Slow-roasted pork shoulder is juicy, crispy, and incredibly flavorful. And when using a probe thermometer, it is foolproof.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 1h42m

Yield 8

Number Of Ingredients 10

3 1/2 to 4 pounds boneless pork shoulder roast (also called Boston blade roast or Boston butt)
For the Spice Rub:
1 teaspoon dried crushed red peppers
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/2 tablespoons kosher salt (not sea salt or table salt)
1 teaspoon ground white pepper
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar

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



Delicious and Easy to Make Smoked Pork Shoulder Roast Recipe image

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

Wood pellets for the smoker
8-pound pork shoulder roast
Olive oil
½ to ¾ cup dry rub, your favorite homemade or store bought
½ cup apple juice
½ cup apple cider vinegar

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



Roast Pork Shoulder image

Provided by Justin McChesney-Wachs

Categories     Main

Time 7h15m

Number Of Ingredients 8

6 to 12 pound Bone-In Pork Shoulder ((this one is 11.6 lbs))
4 Chopped Garlic Cloves
2 tbsp Chopped Fresh Rosemary
1 tbsp Chopped Fresh Thyme
1 tbsp Olive Oil
2 tbsp Diamond Kosher Salt ((or to taste))
2 tsp Sugar
2 tsp Ground Black Pepper

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



Low and Slow Roasted Pork Shoulder image

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

10# bone-in pork shoulder
Rub:
8 cloves of garlic, mashed
1 tablespoon salt
½ tablespoon pepper
1 tablespoon thyme
1 tablespoon oregano
3-4 tablespoons olive oil
Pan Fixins':
2 onions, sliced
2 cups chicken broth, plus more for basting
1-12 ounce amber beer
1-2 teaspoons chile flakes

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



Ultra-Crispy Slow-Roasted Pork Shoulder Recipe image

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 9h5m

Yield 12

Number Of Ingredients 2

1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
Kosher salt and freshly ground black pepper

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



Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 15h

Yield 8 to 10 servings

Number Of Ingredients 27

2 tablespoons canola oil
4 sprigs fresh thyme
3 cloves garlic, chopped
1 large white onion, chopped
2 heaping tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 or 2 chipotle in adobo, finely chopped
1 boneless pork shoulder (about 5 pounds)
Warm corn tortillas
Napa Cabbage Slaw, recipe follows
Hot sauce
Fresh cilantro leaves
1 cup crumbled queso fresco
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons canola oil
1 teaspoon celery seeds
Kosher salt and freshly ground pepper
4 green onions, coarsely chopped
2 serrano chiles
1 head Napa cabbage, finely shredded
1 large carrot, julienned
1/2 cup crumbled queso fresco

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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  • 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 ...
The best pork shoulder recipes are cooked low and slow. This slow roasted pork shoulder is slightly sweet and incredibly tender with crispy, crunchy edges. This is one …
From fitfoodiefinds.com
5/5 (2)
Total Time 8 hrs 20 mins
Category Pork
Calories 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
For a special supper, slow-roast a pork shoulder. Start the roast in the morning, and it will be ready for dinner. The skin crisps to crunchy cracklings, and the meat melts with …
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
The pork shoulder is soaked in a flavorful brine that penetrates the meat with a nice balance of sugar, savoriness, aromatics, and spices then smoked low and slow until it …
From themountainkitchen.com
Cuisine American, Barbecue, BBQ
Total Time 58 hrs 20 mins
Category Main Course
Calories 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)


SLOW-ROASTED PORK SHOULDER - SAVOR THE BEST
Allow the pork shoulder to sit for 30 minutes at room temperature. Preheat the oven to 275°F. Transfer the pork to a Dutch oven or heavy bottomed pot with a lid. Add the …
From savorthebest.com
4.9/5 (10)
Total Time 5 hrs 20 mins
Category Main Dish
Calories 544 per serving
  • 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.
  • Transfer the pork to a Dutch oven or heavy bottomed pot with a lid. Add the chicken broth, apple cider vinegar and BBQ sauce. The liquid should reach to 2/3 up the sides of the pork. Do not cover the pork with liquid.


TENDER, JUICY, TRAEGER SMOKED PORK SHOULDER / PORK BUTT ...
Many recipes you find for smoked pork shoulder will have you cook it the whole time at 225/250°F, until it reaches at least an internal temperature of 190°F. This can take …
From cookcraftcultivate.com
4.6/5 (21)
Total Time 19 hrs 30 mins
Category Entree
Calories 175 per serving
  • Let the pork shoulder sit out at room temperature for about 30 minutes before you prep it to start smoking.
  • Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F.


SMOKED PORK ROAST IN 8 HOURS [STEP BY STEP RECIPE ...
Place pork roast in the smoker. Smoke for 5 hours. Remove pork roast from the smoker and tightly wrapped meat with aluminum foil. Place back in the smoker and cook for 3 …
From meateatingmilitaryman.com
Category Main Course
Estimated Reading Time 4 mins


SLOW-ROASTED PORK SHOULDER BARBECUE | THE BLOND COOK
However, I did recently prepare this Slow-Roasted Pork Shoulder ... Rub with liquid smoke (my pork shoulder weighed almost 8 pounds and I used about 2 tablespoons of …
From theblondcook.com
Reviews 3
Category Main Course
Cuisine American
Estimated Reading Time 3 mins
  • 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).
  • Rub well with dry rub covering the entire surface of pork shoulder (I used about 3/4 cup of dry rub).
  • Place in a plastic bag (removing as much air as possible) or wrap with plastic wrap. Refrigerate overnight.


SMOKED PORK ROAST (AMAZING SMOKED PORK SHOULDER BUTT ROAST)
Smoking the pork shoulder or Boston butt. Remove pork roast from the refrigerator, allow to come to room temp. Approximately 30-45 minutes. Meanwhile, preheat your smoker to 300°F (150°C). When your smoker is at the proper temperature place roast in the smoker fat side up.
From bakeitwithlove.com
4.9/5 (20)
Total Time 5 hrs 40 mins
Cuisine American
Calories 302 per serving


SMOKED BEER PORK ROAST RECIPE - ONTARIO PORK
Brown roast on all sides and place in slow cooker. Add onion and pour beer into slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove roast from slow cooker to cutting board. Cover and let stand for 10 minutes. Remove strings, if necessary and slice roast. Meanwhile, whisk together water, cornstarch and remaining 1/4 tsp ...
From ontariopork.on.ca
4.3/5
Total Time 8 hrs 10 mins
Category Dinner
Calories 440 per serving


PORK SHOULDER BRINE RECIPE THAT WILL WOW YOU ...
Instructions. Pour ingredients into food safe bucket and stir until sugar and salt are dissolved. Add pork shoulder, cover with a lid, and leave in brine for no more than 12 hours. When ready to cook, remove from the brine and pat dry. Do NOT rinse.
From recipesfordads.com
4.5/5 (6)
Total Time 12 hrs 20 mins
Category Marinade
Calories 315 per serving


SMOKED PORK SHOULDER - OKLAHOMA JOE'S
Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. Pork shoulder is an ideal cut, especially if you’re new to …
From oklahomajoes.com
4.6/5 (35)
Servings 8-10
Cuisine American
Category Entree


SLOW ROASTED PORK SHOULDER FROM BEYOND BACON - REAL EVERYTHING
In a small bowl, combine the salt, chili powder, cumin, smoked paprika, and black pepper with a fork. Dry off the shoulder with a towel and rub the outside of the pork shoulder with the spice mixture. In a separate bowl, whisk together the Lard and apple cider vinegar. Roast the pork, fat side up, in a baking dish at 325°F for about 4 hours.
From realeverything.com
Reviews 1
Estimated Reading Time 3 mins


LOW & SLOW SMOKED PULLED PORK - COTTON TREE MEATS
Smoke pork fat side up for 3 hours spritzing every 45 minutes. After 3 hours remove shoulder from the smoker, add some BBQ sauce & place butter cut into cubes on top, wrap your shoulder in alfoil (2 or 3 layers thick). Put back in smoker to cook for a further 4 – 7 hours (depending on size) until internal temp is 93° – 98°C make sure you ...
From cottontreemeats.com.au
Estimated Reading Time 2 mins


SLOW ROASTED SMOKED PORK SHOULDER WITH ... - LUCIE LOVES FOOD
Roast for 1 hour, then cover with foil and cook for a further 4–5 hours, until the meat is really tender and falling off. Meanwhile, make the chipotle mayonnaise. Combine all the ingredients in a bowl, season with salt and pepper and mix well. Once the pork is cooked, cover it loosely with foil and set aside to rest for up to 1 hour. Serve ...
From lucielovesfood.com
Estimated Reading Time 1 min


LOW-AND-SLOW PULLED PORK (SMOKED PORK SHOULDER) RECIPE
Smoke pork shoulder until a leave-in probe thermometer registers 195°F (90°C) in the center; make sure the thermometer is not touching a bone. This can take roughly 12 to 15 hours. It's impossible to give a more precise time estimate, since this depends on several variables, including how even the smoker temperature is, the size and thickness of the …
From seriouseats.com
5/5 (1)
Category Mains, Sandwiches
Cuisine American
Calories 1268 per serving


SLOW ROASTED SMOKED PORK SHOULDER - ALL INFORMATION ABOUT ...
Slow Roasted Smoked Pork Shoulder Recipe - Food.com new www.food.com. 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.
From therecipes.info


SMOKED PORK SHOULDER SLOW COOKER RECIPES
More about "smoked pork shoulder slow cooker recipes" 2021-10-15 · Boneless Pork Shoulder Slow Cooker Recipes. 77,634 suggested recipes. Simmering Pork Shoulder Pork. baby carrots, seasoned rice vinegar, brown sugar, soy sauce, frozen broccoli florets and 8 more. Slow Roasted Pork Shoulder KitchenAid. boneless pork shoulder… From yummly.com See …
From tfrecipes.com


HOW TO SLOW COOK PORK SHOULDER BLADE ROAST - MONTALVOSPIRITS
How long does it take to cook a 7lb pork shoulder in a slow cooker? bone-in pork shoulder typically takes 6-8 hours on the low setting and 3-4 hours on the high setting in my manual slow cooker. One that’s twice the size (7 to 8 lbs.) will take twice as long (12-14 hours on low and 6-8 hours on high).
From montalvospirits.com


SLOW ROASTED SMOKED PORK SHOULDER RECIPES
Slow Roasted Smoked Pork Shoulder Recipes 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 …
From tfrecipes.com


SMOKED PORK SHOULDER ROAST RECIPE - ALL INFORMATION ABOUT ...
Slow Roasted Smoked Pork Shoulder Recipe - Food.com best www.food.com. lbs smoked pork shoulder 1 tablespoon salt 1 tablespoon pepper 3 tablespoons garlic powder DIRECTIONS 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 …
From therecipes.info


BONELESS PORK ROAST RUB - ALL INFORMATION ABOUT HEALTHY ...
Smoked Pork Roast (Amazing Smoked Pork Shoulder Butt Roast) tip bakeitwithlove.com. Prepare the pork. Spread 6 tablespoons of yellow mustard all over your 10 pound pork shoulder or Boston Butt. Do this over a baking sheet or cutting board to reduce the mess. Then, add the pork rub making sure to cover the meat entirely. Let it dry brine.
From therecipes.info


HOW TO COOK PORK SHOULDER STEAKS (2 EASY RECIPES)
Step 1: Let the pork steaks marinate inside the refrigerator for a few hours before bringing them to room temperature. Step 2: Heat a cast-iron skillet over your stovetop on medium-high heat for 3 minutes. Once hot, add a splash of olive oil. Step 3: Place your marinated steaks into the stovetop, cooking each side for 2 minutes.
From carnivorestyle.com


SLOW SMOKED PORK SHOULDER - IN THE CURIOUS KITCHEN
Slow Smoked Pork Shoulder. Prep time: 1:00, Marinate time: 24 hours, Smoke for 6 hours or until pork has come to temperature. Serve on your favorite buns, our bun of choice are of the Hawaiian variety or brioche. Ingredients: 4 lb. to 5 lb. pork shoulder. 1/2 cup yellow mustard. 4 tablespoons brown sugar. 2 teaspoons Kosher Salt. 1 teaspoon ...
From inthecuriouskitchen.com


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