Magic Pork Shoulder Recipes

MARTHA'S MAGIC MEAT RUB PORK ROAST

Martha's Magic Meat Rub Pork Roast image

When it's hot outside and you don't want to heat up the house, this is the perfect pork recipe. Slow cooked over indirect heat on the grill, this is one juicy and tasty meal! Aside from the prep work it's a set-it-and-forget-it kind of meal. Goes great with baked potatoes and a salad. Enjoy!

Provided by Marabru

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons adobo seasoning
½ tablespoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons celery salt
1 teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, butterflied
6 slices bacon
9 green onions
kitchen twine

Steps:

Prepare the grill for indirect heat.
In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast.
Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 281.5 calories, Carbohydrate 3.2 g, Cholesterol 97 mg, Fat 16.8 g, Fiber 1.4 g, Protein 28.4 g, SaturatedFat 5.8 g, Sodium 614.7 mg, Sugar 0.5 g

MAGIC PORK SHOULDER

Magic Pork Shoulder image

Provided by Sarah Copeland

Categories main-dish

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon fennel seeds
One 8 1/2 pound bone-in pork shoulder (Boston butt)
One 12-ounce bottle flavorful beer (not a light beer)
Pickled vegetables, warmed corn tortillas, quartered avocados, and lime wedges, for serving

Steps:

Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.
Preheat the oven to 450 degrees F.
Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300 degrees F, and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours. Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)
Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.

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