Garlic Roasted Pork Shoulder Recipes

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC

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.

GARLIC-ROASTED PORK SHOULDER

Steps:

• Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
• Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
• Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
• Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
• Meanwhile, preheat oven to 350°F with rack in middle.
• Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
• Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
• Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

SUNDAY PORK ROAST

Steps:

• Preheat oven to 450 degrees.
• Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
• Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
• Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
• Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

GARLIC ROSEMARY ROASTED PORK SHOULDER

Steps:

• Preheat oven to 300 degrees
• Season pork with paprika, salt, and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 1/2 of the minced garlic and 1 teaspoon rosemary on the roast.
• Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 2 hours.
• While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl drizzle with olive oil, and give it a good toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees
• Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil, and let roast rest 15 minutes before carving
• For the gravy
• Place the roasting pan with drippings over medium-high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.

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.

ROASTED PORK SHOULDER

Steps:

• Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
• Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
• Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
• Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
• Let meat rest for 10 minutes before slicing.

ROASTED PORK SHOULDER - CZECH VEPřOVá PEčENě

Steps:

• Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string.
• Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds.
• Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan.
• Roast in a preheated oven at 400 °F (200 °C) - lower and upper heating only - for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
• Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve.
• Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

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.