Low And Slow Roasted Pork Shoulder Recipes

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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

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

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

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 PORK SHOULDER



Slow Roasted Pork Shoulder image

Provided by Food Network

Categories     main-dish

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 16

One 3 1/2-pound pork shoulder, boned and tied
Salt and pepper to taste
2 tablespoons vegetable oil
1 leek, white and pale green part only, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
12 peeled garlic cloves
6 peeled shallots
2 sprigs fresh thyme
5 sprigs parsley
1/2 cup balsamic vinegar
1 cup ruby port
1 bottle Cabernet Sauvignon
3 quarts veal or chicken stock, or canned beef broth
2 tablespoons tomato paste
1 tablespoon unsalted butter

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.

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.

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

Slow-roasted pork shoulder yields both a beautifully crispy exterior and a meltingly tender interior - it's literally magic in the oven. The garlicky, peppery crust permeates throughout the whole roast, especially since it integrates itself with the rest of the meat after it's shredded. Stir into some marinara sauce for a quick ragout, toss with some barbecue sauce for a pulled pork sandwich, throw in a tortilla with some avocado, cotija, and cilantro, serve over mashed potatoes and parsnips with sauteed kale, the list goes on!

Provided by Allrecipes

Categories     Pork Shoulder

Time 5h30m

Yield 12

Number Of Ingredients 7

7 large cloves garlic, minced
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons dried oregano
1 ½ tablespoons kosher salt
1 ½ teaspoons ground black pepper
1 (4.5 pound) boneless 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.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 2.3 g, Cholesterol 109.1 mg, Fat 25.6 g, Fiber 0.9 g, Protein 33.7 g, SaturatedFat 8.1 g, Sodium 808.1 mg

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