Best Magic Pork Shoulder Recipes

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

Ingredients

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

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.