Roasted Pork Shoulder Recipes

Steps:

• Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F.
• Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper.
• Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
• Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
• Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.

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.

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.

Steps:

• In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

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.

Steps:

• Preheat oven to 350 degrees F.
• Rub roast well on all sides with liquid smoke.
• Combine salt, garlic powder and pepper in a bowl and mix well.
• Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
• Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
• Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
• Remove from oven and pan-- let roast cool for a few minutes.
• Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
• Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
• Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
• Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
• Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.