Big Daddys Rockin Roast Pork Shoulder Recipes

ROCKIN' ROAST PORK SHOULDER WITH SPANISH RICE

Steps:

• In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
• Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 °F.
• Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
• Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
• Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 °F and let cook additional 20 minutes until desired crispness.
• In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
• Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

BIG DADDY'S ROCKIN' ROAST PORK SHOULDER

Steps:

• In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 degrees F.
• Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit.
• In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
• Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

PUERTO RICAN-STYLE ROAST PORK SHOULDER

Steps:

• Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
• Rub the mixture well onto the pork, getting into every nook and cranny.
• Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
• Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
• Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.

ROAST PORK SHOULDER

Steps:

• Rinse and pat roast dry with a paper towel. Carefully score skin into diamond shapes with small knife to make cracklings.
• Sprinkle roast liberally w/ salt, around 2 ½ tablespoons Place roast upright on a plate, w/ the shank pointing straight up. Refrigerate, uncovered, at least 2 hours or overnight.
• Heat oven to 325 degrees, remove roast from fridge; pat dry. Arrange on a rack in a roasting pan, skin side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 ¾ to 3 hours.
• When meat is done, raise oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.
• To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that remain. Slice the meat from the bone in ¼ to ½ inch pieces. This is most easily done by slicing parallel to the main leg bone.
• Arrange meat on a platter and place cracklings on top.

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

BIG DADDY'S SPANISH RICE WITH PIGEON PEAS

Steps:

• For the Rice:.
• In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
• Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
• *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.

ROASTED PORK SHOULDER

Steps:

• Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.
• Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.
• Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.
• Let stand 20 minutes before shredding.