Slow Roasted Pork Shoulder With Mustard And Sage Recipes

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.

LOW & SLOW PORK SHOULDER

Steps:

• If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
• Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
• Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
• For The Beans:.
• With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
• Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
• Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
• For The Slaw:.
• Combine all the ingredients and set aside for 30 minutes.
• Serving:.
• Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).

6-HOUR SLOW-ROASTED PORK SHOULDER

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.

SLOW-ROAST 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).

FOOLPROOF SLOW-ROASTED PORK SHOULDER

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.

SLOW ROASTED PORK SHOULDER WITH BEER AND MUSTARD SAUCE

Steps:

• Set the oven to 325°F. If the pork shoulder has a layer of fat, cut the fat in a diamond crosshatch pattern to help it render. Use your fingers to mix the salt, brown sugar, and pepper in a small bowl, breaking up any clumps of brown sugar, then sprinkle evenly over the pork shoulder, working the seasonings into any natural cuts in the meat.
• Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well browned on top, about 45 minutes. Remove the pot from the oven and move the pork and vegetables to a platter with a slotted spoon. (The pork will be fall apart tender. It's OK if it breaks into a couple of chunks).
• Discard the fat in the pot. (Use potholders! The pot handles will be blazing hot - they've been in the oven for six hours.) Put the pot on the stovetop over medium heat, add the beer, and bring to a boil, scraping to loosen the browned bits from the bottom and sides of the pot. Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table.

SLOW COOKER PORK SHOULDER WITH MUSTARD AND SAGE

Steps:

• Spray the slow cooker with nonstick cooking spray.
• Get a long sheet of tin foil (about 1½ - 2 feet), scrunch it up and curve it into a rack. Place "rack" in the slow cooker.
• Liberally season pork all over with salt and pepper.
• In a small bowl, mix mustard, sage, marjoram and garlic together.
• Use your clean hands to spread all over the pork (on all sides, and working it into the crevices).
• Place pork on the "rack" in the slow cooker (fat side up if possible).
• Cook on low for 8-10 hours.
• Remove from slow cooker, let stand for 15 minutes then shred with two forks.
• Serve over polenta.

ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 250°F (121°C).

SLOW-ROASTED PORK SHOULDER

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.